Irresistibly Light Lemon Cupcakes with Velvety Raspberry Buttercream Frosting: Your Ultimate Dessert Recipe
There’s something truly magical about homemade cupcakes – these individual portions of joy are perfect for celebrations, everyday treats, or simply indulging your sweet tooth. For me, creating and photographing cupcake recipes for this blog is one of the most fulfilling culinary adventures. It’s been a little while since our last cupcake creation, as other delightful recipes like these decadent brownie bites and effortless no-bake cheesecakes have captured my attention. But today, we’re making a delicious return to the world of cupcakes with a flavor combination that’s sure to brighten your day: light, moist lemon cupcakes crowned with a vibrant, easy-to-make raspberry buttercream frosting.
The inspiration for these delightful lemon raspberry cupcakes actually comes from one of our blog’s most beloved and frequently-visited recipes: my Lemon Raspberry Cheesecake Squares. That recipe holds a special place in my heart, and it’s clear it does for many of you too! It proved that the bright, zesty flavor of lemon pairs absolutely perfectly with the sweet-tart notes of fresh berries. It’s a combination that truly sings on the palate, offering a refreshing yet comforting experience.
Building on that success, I knew I had to translate that incredible flavor profile into a cupcake format. The result is a stunning dessert that balances the sunny citrus of fresh lemon with a luscious, fruity raspberry buttercream. These Lemon Cupcakes with Raspberry Buttercream Frosting aren’t just delicious; they are a delightful testament to how simple ingredients can create something truly extraordinary. Get ready to bake a batch of these beauties – they’re guaranteed to be a crowd-pleaser!
Essential Ingredients for Perfectly Moist Lemon Raspberry Cupcakes
Crafting these delectable lemon raspberry cupcakes relies on a thoughtful blend of common pantry staples and a few key fresh ingredients. Understanding the role of each component is vital for achieving the perfect texture and flavor. Here’s a detailed look at what you’ll need to create both the irresistibly light lemon cupcakes and the luscious raspberry buttercream frosting:
- All-purpose flour: The foundation of our cupcakes, providing structure. Accurate measurement is paramount here. Always use the “spoon and level” method: gently stir your flour, then spoon it into the measuring cup without packing it down, and finally, level off the top with the back of a knife. This prevents over-measuring, which can lead to dense, dry cupcakes.
- Baking powder: This leavening agent is crucial for giving our lemon cupcakes that desired light and airy lift as they bake in the oven, ensuring a tender crumb.
- Salt: Often underestimated, salt plays a critical role in baking. It doesn’t just add flavor; it balances and enhances the sweetness and acidity, making all the other flavors in the cupcake batter truly shine.
- Unsalted butter (softened): For both the cupcakes and the buttercream, unsalted butter is preferred. This allows you to control the total salt content in the recipe, as the amount of salt can vary significantly between different brands of salted butter. If you must use salted butter, remember to reduce the added salt in the recipe by 1/4 teaspoon per stick (1/2 cup) of butter used. Ensure it’s softened to room temperature for proper creaming.
- Granulated sugar: This is our primary sweetener for the cupcakes, contributing to their tender texture and golden-brown crust.
- Eggs (room temperature): Eggs are essential for binding the ingredients, adding richness, and contributing to the structure. Using room temperature eggs helps them emulsify more effectively with the butter and sugar, resulting in a smoother, more uniform batter and a lighter final texture.
- Vanilla extract: Always opt for pure vanilla extract for the most authentic and complex flavor. It beautifully complements the bright lemon and sweet raspberry notes.
- Fresh lemon juice and zest: These are the stars of our lemon cupcakes! The fresh lemon juice provides a bright, tangy acidity, while the lemon zest, containing essential oils, delivers a concentrated, aromatic lemon flavor without making the cupcakes too sour. This combination ensures a light, noticeable lemon essence that isn’t overwhelming.
- Whole milk: I highly recommend using whole milk for its richness and fat content, which contribute significantly to the moistness and tender crumb of the cupcakes. While 2% milk can work, I advise against using fat-free milk, as it will impact the texture and moisture.
- Sour cream: A secret ingredient for ultimate moisture and a subtle tang. In initial tests, using only sour cream made the cupcakes a bit too dense. By adjusting the ratio and combining it with milk, we achieve a perfectly soft, light, and incredibly moist cupcake that truly melts in your mouth.
- Powdered sugar: Also known as confectioners’ sugar, this finely milled sugar is essential for creating the smooth, creamy, and stable texture of our raspberry buttercream frosting. It also sweetens it perfectly.
- Heavy cream: Just a small splash of heavy cream is all that’s needed to achieve the ideal consistency for the buttercream, making it smooth and pipeable without being too stiff or too loose.
- Raspberry preserves: This ingredient is the key to our flavorful raspberry buttercream. Both raspberry preserves and raspberry jam will work wonderfully, providing a concentrated fruity flavor and a lovely pink hue to the frosting.
Step-by-Step Guide: Crafting Lemon Cupcakes with Raspberry Buttercream
Making these lemon raspberry cupcakes is a straightforward and rewarding baking project. Follow these detailed steps to ensure perfectly moist cupcakes and a vibrant, flavorful frosting every time:
For the Lemon Cupcakes:
- Prepare your workspace: Begin by preheating your oven to 350°F (177°C). Line two standard muffin pans with 15 paper cupcake liners. Having your liners ready ensures a smooth process once the batter is mixed.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until they are thoroughly combined. This ensures the leavening agent is evenly distributed, leading to a consistent rise. Set this bowl aside.
- Cream wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a hand-held mixer), beat the softened unsalted butter and granulated sugar together. Cream them on medium-high speed until the mixture is visibly light and fluffy, about 2-3 minutes. This process incorporates air, which is crucial for a light cupcake texture.
- Add eggs and flavorings: Incorporate the eggs one at a time, mixing well after each addition until fully combined. Scrape down the sides of the bowl as needed. Next, mix in the pure vanilla extract. Then, add the fresh lemon juice and vibrant lemon zest, mixing until just combined. Finally, gently mix in the whole milk and sour cream until the mixture is homogenous. Be careful not to overmix at this stage.
- Combine wet and dry: Gradually add the reserved dry ingredients to the wet ingredients, mixing on low speed until just combined. It’s incredibly important not to overmix the batter; overmixing can develop the gluten too much, leading to tough, chewy cupcakes. Use a rubber spatula to give the batter a final gentle fold, ensuring no pockets of dry flour remain at the bottom of the bowl.
- Fill and bake: Evenly distribute the cupcake batter among the 15 prepared cupcake liners. Remember the golden rule: only fill each liner about two-thirds full (a little over halfway). Overfilling can cause the cupcakes to overflow during baking, resulting in messy “muffin tops” and an uneven bake.
- Bake to perfection: Bake the cupcakes in batches (if using two pans) in your preheated oven at 350°F (177°C) for 18-22 minutes. Test for doneness by inserting a toothpick into the center of a cupcake; it should come out clean. The tops should also spring back lightly when gently touched.
- Cool completely: Once baked, remove the muffin pans from the oven. Carefully transfer the cupcakes from the hot pans to a wire rack to cool completely. This step is critical! Frosting warm cupcakes will cause the buttercream to melt and slide right off.
For the Raspberry Buttercream Frosting:
- Prepare the butter: In the bowl of a stand mixer fitted with the paddle attachment, or using a large mixing bowl and a hand-held mixer, beat the softened unsalted butter on medium speed until it is smooth and creamy, about 1-2 minutes.
- Create the buttercream base: Gradually add the powdered sugar, heavy cream, and vanilla extract to the butter. Start on low speed to avoid a cloud of sugar, then increase to medium-high and beat until the frosting is light, fluffy, and well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Infuse with raspberry: Add the raspberry preserves (or jam) and a tiny pinch of salt to the buttercream. Continue mixing on medium speed until the preserves are fully incorporated and the frosting has a beautiful, uniform pink color and smooth consistency. The salt helps to cut through the sweetness and enhance the raspberry flavor.
- Frost and enjoy: Once the lemon cupcakes have cooled completely, pipe or spread the raspberry buttercream frosting onto them as desired. Garnish with fresh raspberries for an extra touch of elegance and flavor.
Frequently Asked Questions About Lemon Raspberry Cupcakes
Here are some common questions and helpful answers to ensure your lemon cupcakes with raspberry buttercream are a resounding success:
Can I Use Fresh Raspberries in the Frosting?
While fresh raspberries are wonderfully delicious, I typically do not recommend using them directly in a classic buttercream frosting. Fresh berries have a high water content and natural acidity. When blended into a butter-based frosting, this can often lead to a curdled, grainy, or watery texture that isn’t ideal for piping or spreading. I’ve experimented with fresh berries in frosting myself and found the results to be less than desirable aesthetically and texturally.
I considered using freeze-dried raspberries for this recipe, which offer concentrated flavor and avoid the moisture issue. However, I found them difficult to source readily in many grocery stores. After almost ordering them online, I concluded that if I struggled to find them, many of you likely would too. Therefore, I opted for readily available and equally delicious raspberry preserves (or jam) to ensure everyone can achieve that beautiful, smooth, and flavorful raspberry buttercream.
Can I Make a Layered Cake with This Recipe?
Absolutely! This versatile recipe can certainly be adapted to make a delicious two-layer cake. To do so, you will need to double the cupcake batter recipe to ensure you have enough for two full cake layers. For the frosting, multiply the raspberry buttercream recipe by 1.5. This will provide ample frosting to fill between the layers and generously cover the top and sides of your cake. Remember that baking times will vary for cake layers compared to cupcakes; keep an eye on them and use the toothpick test for doneness.
How Do You Store These Lemon Raspberry Cupcakes?
These cupcakes are best stored in an airtight container to maintain their freshness and prevent them from drying out. Due to the buttercream frosting, which contains dairy, it’s advisable to store them in the refrigerator. They will keep beautifully for up to 4 days. If you prefer them at room temperature, simply remove them from the fridge about 30-60 minutes before serving to allow the buttercream to soften slightly.
Can I Prepare These Cupcakes Ahead of Time?
Yes, these lemon raspberry cupcakes are excellent for making ahead! You can bake the lemon cupcakes a day in advance, allow them to cool completely, and store them unfrosted in an airtight container at room temperature. Prepare the raspberry buttercream on the day you plan to serve them, or up to a day in advance (store in the fridge and re-whip briefly before frosting). Frosting them closer to serving time ensures the freshest appearance and texture.
Why Are Room Temperature Ingredients Important?
Using room temperature ingredients, especially butter and eggs, is crucial for achieving the best possible texture in your cupcakes. Room temperature butter creams together with sugar more efficiently, trapping air and creating a light, fluffy base. Similarly, room temperature eggs emulsify much better with the butter and sugar mixture, resulting in a smooth, homogenous batter. Cold ingredients can cause the batter to seize and separate, leading to a denser, less tender cupcake.
Expert Baking Tips for Flawless Cupcakes
Achieving bakery-quality cupcakes at home is easier than you think when you keep a few essential tips in mind:
- Master flour measurement: This is arguably one of the most critical steps for soft, light, and delicious cupcakes. Never scoop flour directly from the bag or container with your measuring cup, as this compacts the flour and can result in up to 25% more flour than needed, leading to dry and dense cupcakes. Instead, use the “spoon and level” method: gently stir the flour in its container, then spoon it loosely into your measuring cup until it overflows, and finally, level off the excess with the straight edge of a knife. This ensures accurate measurement and the perfect crumb texture. You can find a more detailed guide on how to measure flour correctly in this post.
- Embrace full-fat ingredients: For the most luxurious texture and rich flavor, always opt for full-fat ingredients like whole milk and full-fat sour cream. The fat content contributes significantly to the moisture, tenderness, and overall deliciousness of your cupcakes, making a noticeable difference in the final product.
- Adjust frosting quantity: The raspberry buttercream recipe provided makes enough frosting to create beautifully piped cupcakes, just like those shown in the pictures. If you prefer a lighter touch of frosting, or simply want less, feel free to halve the frosting recipe. Conversely, if you love a generous swirl, stick to the full recipe!
- Avoid overbaking: Keep a close eye on your cupcakes during the last few minutes of baking. Overbaking is a common culprit for dry cupcakes. Remove them from the oven as soon as a toothpick inserted into the center comes out clean and the tops gently spring back.
- Cool completely: Patience is a virtue when it comes to cupcakes! Ensure your cupcakes are completely cool before you even think about frosting them. Attempting to frost warm cupcakes will result in a melty, messy disaster.
Discover More Easy & Delicious Cupcake Recipes!
If you loved these Lemon Cupcakes with Raspberry Buttercream, you’re in for a treat! Explore our other delightful cupcake creations:
- Carrot Cake Cupcakes
- Chocolate Cupcakes with Peanut Butter Frosting
- Lemon Blueberry Cupcakes with Cream Cheese Frosting
- Classic Vanilla Cupcakes
- Decadent Chocolate Oreo Cupcakes
Lemon Cupcakes with Raspberry Buttercream
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Ingredients
For the lemon cupcakes:
- 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115 grams) unsalted butter , softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons (45 ml) fresh lemon juice
- 2 tablespoons lemon zest (about 2 medium lemons)
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 grams) sour cream
For the raspberry buttercream:
- 1 cup (230 grams) unsalted butter , softened
- 3 and 1/2 cups (420 grams) powdered sugar
- 1 tablespoon (15 ml) heavy cream
- 1 teaspoon vanilla extract
- 1/3 cup raspberry preserves (or jam)
- tiny pinch of salt
Instructions
To make the lemon cupcakes:
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Preheat the oven to 350°F (177°C). Line two muffin pans with 15 cupcake liners and set aside.
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In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy. Mix in each egg one at a time, then the vanilla extract, making sure to mix well after each ingredient. Add the lemon juice and lemon zest, mix until well combined, then mix in the milk and sour cream until fully combined.
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Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Use a rubber spatula or spoon to turn the batter and make sure everything is well combined.
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Evenly distribute the batter between all 15 cupcake liners, making sure to only fill them a little over halfway full. Bake in batches at 350°F for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.
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Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool.
To make the raspberry buttercream:
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter until smooth. Mix in the powdered sugar, heavy cream, and vanilla extract until well combined. Add in the raspberry preserves (or jam) and salt and continue mixing until fully combined.
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Frost the cooled cupcakes as desired.
Notes
