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34 Perfect Lemon Raspberry Cupcakes That Steal Every Celebration

Lemon Raspberry Cupcakes
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Moist lemon cupcakes filled with sweet-tart raspberry and topped with cream cheese frosting.

Ingredients

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  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tbsp fresh lemon zest
  • ¼ cup fresh lemon juice
  • ½ cup whole milk
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • Chopped pistachios for garnish
  • Fresh raspberries for topping

Instructions

  1. Preheat oven to 350°F. Line a muffin tin.
  2. Cream butter and sugar until fluffy. Beat in eggs, lemon zest, and lemon juice.
  3. Mix flour, baking powder, and salt separately. Alternate adding dry ingredients and milk into the batter.
  4. Fill liners ¾ full. Bake 18–20 minutes until lightly golden.
  5. Cook raspberries, sugar, and lemon juice until thick. Cool.
  6. Cut a hole in the center of cooled cupcakes. Spoon in raspberry filling.
  7. Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Pipe onto cupcakes.
  8. Garnish with fresh raspberries and chopped pistachios.

Notes

  • Use fresh lemon juice for best flavor.
  • Cool cupcakes completely before filling.
  • Store in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.homeydishes.com/lemon-raspberry-cupcakes-recipe/