These Lemon Raspberry Cupcakes are soft, bright, and bursting with fresh citrus flavor and juicy raspberries. Made with real lemon zest, tangy sour cream, and topped with luscious lemon cream cheese frosting, this bakery-style dessert is perfect for spring gatherings, birthdays, or whenever you crave a fresh fruit cupcake.
Why You’ll Love This Recipe
- Bright lemon flavor balanced with sweet-tart raspberries
- Ultra-moist texture thanks to sour cream
- Soft, fluffy crumb using cake flour
- Creamy lemon cream cheese frosting
- Perfect for parties, brunch, and celebrations
Ingredients
For the Lemon Raspberry Cupcakes
- 2 sticks (8 ounces) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 2 cups granulated sugar
- 2 teaspoons lemon zest
- 4 large eggs, room temperature
- 1 cup full-fat sour cream
- ½ cup whole milk
- 3 ¼ cups + 3 tablespoons cake flour, divided
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups raspberries (fresh or frozen, do not thaw if frozen)
For the Lemon Cream Cheese Frosting
- 12 ounces cream cheese, very soft
- ½ cup unsalted butter, very soft
- ½ teaspoon lemon extract
- 4 ½ cups confectioners’ sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
Instructions
Make the Lemon Raspberry Cupcakes
- Preheat oven to 350°F (175°C). Line two cupcake tins with paper liners.
- In a stand mixer, beat butter, vanilla extract, lemon extract, sugar, and lemon zest until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, then milk, on low speed.
- Add 3 ¼ cups cake flour, baking powder, baking soda, and salt. Gently fold until just combined. Do not overmix.
- Toss raspberries with remaining 3 tablespoons flour. Fold gently into batter.
- Fill liners ¾ full.
- Bake one pan at a time for about 22 minutes, until a tester comes out clean or with a few moist crumbs.
- Cool in pan 10 minutes, then transfer to wire rack. Cool completely before frosting.
Make the Lemon Cream Cheese Frosting
- Beat cream cheese, butter, and lemon extract until smooth (about 2 minutes).
- Gradually add confectioners’ sugar on low speed.
- Add lemon juice and zest. Beat on medium-high for 1–2 minutes until fluffy.
- Pipe or spread frosting over completely cooled Lemon Raspberry Cupcakes. Garnish with fresh raspberries or lemon slices if desired.
Tips & Tricks
- Tossing raspberries in flour prevents them from sinking.
- Use fresh lemon zest for the brightest citrus flavor.
- Do not overmix to keep Lemon Raspberry Cupcakes soft and tender.
- For extra lemon flavor, add a teaspoon of fresh lemon juice to the batter.
- Chill frosting slightly if too soft for piping.
Details
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian, Halal-friendly
Notes
- These cupcakes are ideal for spring celebrations or baby showers.
- You can fill the center with raspberry jam for extra fruit flavor.
- Store decorated cupcakes in the refrigerator due to cream cheese frosting.
Nutrition (Approx. per cupcake)
- Calories: 360
- Protein: 4g
- Carbohydrates: 48g
- Fat: 18g
FAQ
Can I use frozen raspberries?
Yes, use them straight from frozen and do not thaw.
How do I prevent dense cupcakes?
Avoid overmixing and measure flour properly.
Can I make Lemon Raspberry Cupcakes ahead of time?
Yes, bake a day ahead and frost before serving.
Can I substitute Greek yogurt for sour cream?
Yes, full-fat Greek yogurt works well.
Can I make this into a cake?
Yes, bake in two 9-inch pans for 25–30 minutes.
Storage
- Refrigerator: Store in airtight container up to 4 days.
- Freezer: Freeze unfrosted cupcakes up to 2 months.
- Reheat: Bring to room temperature before serving for best texture.
Similar Recipes
Lemon Raspberry Cupcakes
Soft Lemon Raspberry Cupcakes made with fresh zest and juicy berries.
Ingredients
For the Lemon Raspberry Cupcakes
- 2 sticks 8 ounces unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 2 cups granulated sugar
- 2 teaspoons lemon zest
- 4 large eggs room temperature
- 1 cup full-fat sour cream
- ½ cup whole milk
- 3 ¼ cups + 3 tablespoons cake flour divided
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups raspberries fresh or frozen, do not thaw if frozen
For the Lemon Cream Cheese Frosting
- 12 ounces cream cheese very soft
- ½ cup unsalted butter very soft
- ½ teaspoon lemon extract
- 4 ½ cups confectioners’ sugar sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
Instructions
Make the Lemon Raspberry Cupcakes
- Preheat oven to 350°F (175°C). Line two cupcake tins with paper liners.
- In a stand mixer, beat butter, vanilla extract, lemon extract, sugar, and lemon zest until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, then milk, on low speed.
- Add 3 ¼ cups cake flour, baking powder, baking soda, and salt. Gently fold until just combined. Do not overmix.
- Toss raspberries with remaining 3 tablespoons flour. Fold gently into batter.
- Fill liners ¾ full.
- Bake one pan at a time for about 22 minutes, until a tester comes out clean or with a few moist crumbs.
- Cool in pan 10 minutes, then transfer to wire rack. Cool completely before frosting.
Make the Lemon Cream Cheese Frosting
- Beat cream cheese, butter, and lemon extract until smooth (about 2 minutes).
- Gradually add confectioners’ sugar on low speed.
- Add lemon juice and zest. Beat on medium-high for 1–2 minutes until fluffy.
- Pipe or spread frosting over completely cooled Lemon Raspberry Cupcakes. Garnish with fresh raspberries or lemon slices if desired.
Notes
- These cupcakes are ideal for spring celebrations or baby showers.
Conclusion
These Lemon Raspberry Cupcakes are soft, vibrant, and bursting with citrus and berry flavor. With their fluffy crumb and tangy lemon cream cheese frosting, they’re the perfect fresh dessert for any occasion. Bake a batch and enjoy the bright, irresistible flavor in every bite.