Best Lemon Raspberry Cupcakes Recipes

LEMON-RASPBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl.
• Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time, making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice, stirring until just combined. Add in the remaining flour mixture and stir to combine.
• Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices, 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely.
• Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice, lemon juice, lemon zest, and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy, about 2 minutes.
• Frost cooled cupcakes and top with additional raspberries, if desired.

RASPBERRY-FILLED LEMON CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding 2 tablespoons lemon peel to batter. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Reserve 24 raspberries for garnish; set aside. In small bowl, beat remaining raspberries, 1 cup of the frosting and 2 tablespoons lemon peel with whisk until well blended. Fit 1/4-inch diameter round tip into decorating bag. Spoon raspberry mixture into bag. Insert tip into center of each cupcake, about two-thirds of the way down; gently squeeze bag, pulling upwards until cupcake swells slightly and filling comes to top. (Do not let filling spill out over top of cupcake.)
• In small bowl, mix remaining frosting and the lemon juice until smooth and shiny. Pipe or spread frosting on cupcakes. Garnish each with fresh raspberry and lemon peel strips. Store loosely covered in refrigerator.

LEMON-RASPBERRY CUPCAKES

Steps:

• Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice; beat to blend. Beat in remaining flour.
• Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.
• Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.

LEMON RASPBERRY CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
• Combine the granulated sugar, pastry flour, baking powder, baking soda and salt in a bowl. In a separate bowl, combine the buttermilk, olive oil, lemon zest and eggs. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
• Scoop the batter into the cupcake liners and bake for 12 to 15 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done.
• For the soaker: In a small pot over medium heat, add the granulated sugar, lemon juice and 2 tablespoons water. Once the sugar has been dissolved, it is ready to be used.
• After the cupcakes are baked, brush the soaker on top of each cupcake and add a few halved raspberries.
• For the frosting: Mix the cream cheese until smooth using the paddle attachment on a mixer. Add in the butter and mix until mixed in. Add the white chocolate and mix until fully incorporated. Add the powdered sugar until you reach a smooth frosting-like consistency. Put the frosting into a piping bag with piping tip of your choice.
• To assemble: Decorate the way you like with the cream cheese frosting. Garnish with fresh raspberries for a refreshing look. Get creative and have a blast!

LEMON-RASPBERRY CUPCAKES WITH RASPBERRY-BALSAMIC CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
• In a medium bowl, sift together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the bowl as needed. Beat in the lemon zest and vanilla extract until combined. With the mixer on the lowest speed, add the flour mixture in three additions, alternating with two additions of the buttermilk and lemon juice. Mix until just combined after each addition. Scrape the bowl as needed. Gently fold in the raspberries.
• Fill the cupcake liners three-quarters full with batter and bake until a wooden toothpick inserted in the center comes out clean, about 25 minutes. Transfer the pans to wire racks to cool completely before frosting.
• Frost the cupcakes with the Raspberry-Balsamic Cream Cheese Frosting.
• In a small bowl, mix the raspberries with the granulated sugar and let stand for 15 minutes.
• Place the raspberries in a small saucepan and add 1 tablespoon of the balsamic vinegar. Let simmer over medium heat for 15 minutes; the raspberries should cook down and create a sauce. Then crush the berries or run through a blender for a smoother frosting. Set aside to cool.
• Mix the remaining 3 tablespoons balsamic vinegar into the raspberry sauce and set aside.
• In a large bowl or the bowl of an electric mixer fitted with paddle attachment, beat the cream cheese and butter until creamy. Add 1/2 cup of the powdered sugar and beat until combined. Add the raspberry sauce and beat until combined. Add the remaining powdered sugar, a bit at a time, and beat until creamy. Add more sugar if a thicker consistency is desired.

LEMON-YOGURT CUPCAKES WITH RASPBERRY JAM

Steps:

• Preheat oven to 350°F. Brush standard muffin tins with butter; dust with flour, tapping out excess. Whisk together flour, baking soda, baking powder, and salt.
• With an electric mixer on medium speed, whisk egg whites until soft peaks form. Add 1/2 cup granulated sugar; whisk until peaks are stiff and glossy but not dry (do not overbeat). Transfer mixture to a large bowl.
• In another bowl, with an electric mixer on medium-high speed, cream butter until smooth. Add remaining 3/4 cup granulated sugar and the zest; beat until pale and fluffy. Add yolks, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in lemon juice and vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of yogurt, and beating until just combined after each. Whisk one third of the egg-white mixture into batter to lighten, then gently fold in remaining whites.
• Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
• To finish, use a serrated knife (and a gentle sawing motion) to slice each cupcake twice horizontally to make three even layers. Spread a thin layer of jam (about 1 teaspoon) on each bottom layer, then top with middle layers. Spread another layer of jam on each middle layer. Top with third cupcake layer, pressing gently on top so layers adhere. Filled cupcakes can be stored up to 3 days at room temperature in airtight containers. Dust with confectioners' sugar just before serving.

LEMON RASPBERRY YOGURT CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups.
• Bake 18 to 22 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• In medium bowl, beat butter and powdered sugar with electric mixer on low speed until combined. Beat in grated lemon peel and enough lemon juice on medium speed until fluffy and of desired piping or spreading consistency. Add enough yellow food color for desired color, beating on low speed until thoroughly blended.
• Pipe or spread frosting on cupcakes. Immediately before serving, garnish each cupcake with Frozen Yogurt Bites (directions below).

LEMON CUPCAKES WITH RASPBERRY

Steps:

• Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.
• Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.
• In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
• Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely.
• Using an apple corer, make a hole in the top of each cupcake, taking care not to push the corer through the bottom; remove cake from hole. Fill a squirt bottle with lemon curd and squeeze curd into holes.
• Fit a pastry bag with a 3/8-inch plain round tip and fill with buttercream. Pipe buttercream in a circular motion on top of each cupcake; sprinkle with sanding sugar. Pipe a dollop of buttercream in the center of each cupcake and top with a raspberry.

RASPBERRY-LEMON CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 9 cups in a cupcake tin with cupcake liners.
• Cream Neufchatel cheese, butter, and sugar with an electric mixer until smooth. Add egg and egg white; beat until well combined. Add lemon zest, lemon juice, and lemon extract.
• Mix flour, baking powder, baking soda, and salt together in a separate bowl. Add to butter mixture and beat until just combined. Fold in raspberries. Spoon batter into the prepared cupcake tin, filling each cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Mix powdered sugar and lemon juice together in a small bowl and drizzle over cooled cupcakes.

LEMON RASPBERRY-FILLED CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes, blending pudding mix into batter before spooning into paper-lined muffin cups. Cool 10 min. in pans. Remove to wire racks; cool completely.
• Spoon preserves into pastry bag fitted with large round tip. Insert tip into center of each cupcake; pipe in about 1 tsp. filling.
• Beat cream cheese, sugar, drink mix and water until smooth. Top each cupcake with 1 berry; drizzle with glaze.

LEMON RASPBERRY CUPCAKES WITH VANILLA BEAN BUTTERCREAM

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• Line 24 standard muffin tins with paper liners.
• In a large bowl, mix together the flour, baking powder and salt.
• With an electric mixer with paddle attachment or stand mixer on medium speed, cream the butter and sugar together until pale and fluffy, about 3 or 4 minutes.
• Add the eggs one at a time, scraping the bowl down the sides as necessary.
• Beat in the lemon zest and the vanilla.
• Mix the lemon juice and the buttermilk together.
• Add the buttermilk/lemon mixture and the flour mixture to the batter in thirds. Pour 1/3 the flour mixture, then 1/3 the buttermilk mixture, beating until just combined, then repeat.
• Divide batter evenly between muffin cups. It usually works out to right around 1/4 cup of filling per cup.
• Bake for about 25 minutes, until cake tester comes out clean.
• Cool completely.
• While cupcakes are cooling, make the frosting. With a stand mixer with whisk attachment or a hand mixer, beat the butter on medium-high speed until smooth, about 20 seconds.
• With a paring knife, slice the vanilla bean length-wise, then scrape the seeds out with the tip of the knife. Add to the butter, and mix until incorporated.
• Add powdered sugar and salt, and beat on low until the powdered sugar is incorporated, about one minute. Increase the speed to medium and mix for another 30 seconds or so.
• Add the vanilla extract and heavy cream, and mix on medium for about 30 seconds until incorporated.
• Increase the speed to medium high, and beat for about four minutes, scraping down as needed, until the frosting is light and fluffy.
• Now add the raspberry to the cupcakes. Using a cupcake corer, melon baller or teaspoon, remove a bit out of the top of the cake.
• Add about a teaspoon and a half of raspberry jam.
• Fill a pastry bag (or plastic zipper bag which is what I do in lieu of a pastry bag) with the buttercream and the tip of your choice, and frost!
• Plop the top with one fresh raspberry. Enjoy!
• They keep well at room temperature for a couple of days.

LEMON YOGURT CUPCAKES WITH FRESH RASPBERRY FROSTING

Steps:

• Cake Beat butter & sugar together. Add lemon zest, lemon juice, egg & vanilla. Sift together dry ingredients. Alternate adding flour mixture and yogurt. Pour into lined cupcake pan. Bake at 350 degrees for 18 minutes. Frosting Purée raspberries and sugar in a food processor. Strain through a sieve. In a mixer, beat butter adding powdered sugar slowly. Add raspberry purée and mix until combined.

LEMON AND RASPBERRY CUPCAKES

Steps:

• Preheat the oven to 175C/ gas 4. Place the cupcake cases inside the holes in the muffin trays.
• To make the frosting, place the cream cheese in a mixing bowl and beat until smooth and creamy. Place the butter, icing sugar and lemon zest in a separate bowl and cream together until very pale and fluffy. Add the cream cheese, a little at a time, to the butter mixture and mix at medium-high speed until combined. Chill until set.
• To make the cupcakes, place the butter, sugar, salt and lemon zest in a mixing bowl and cream together until pale and fluffy. Beat the eggs lightly in another bowl and slowly pour into the butter mixture while whisking quickly. If the mixture starts to separate or curdle, beat in 2-3 tbsp of the flour. Sift in the remaining flour and stir until well combined.
• Using a tablespoon, place the batter into the cupcake cases until 2/3 full. Drop 2 or 3 raspberries into each cupcake. Bake for 12-15 minutes until the tops are golden brown and spring back. Remove and rest for 10 minutes.
• While the cupcakes are baking, prepare the sugar syrup. Place the lemon juice and sugar into a saucepan and bring to the boil. Simmer until all the sugar has dissolved. Set aside to cool.
• Using a pastry brush, soak the tops of the cupcakes with sugar syrup while they are still warm. Let them cool a little longer, then remove the cupcakes from the trays and leave to cool on a wire rack.
• Fill a piping bag fitted with a large round nozzle with the chilled frosting. Pipe a swirl of frosting on top of each cupcake, then finish with a raspberry on top.

RASPBERRY LEMON CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Sift 2 cups flour, sugar, baking soda, and baking powder into the bowl of a stand mixer. Cut butter into 4 or 5 chunks and add to the bowl. Mix on low speed until mixture resembles sand.
• Combine lemon juice, milk, egg whites, almond extract, and vanilla extract in a separate bowl. Beat lightly for 2 minutes with a fork or whisk. Pour over the flour mixture and mix on medium speed until fully incorporated, about 1 minute.
• Dust frozen raspberries with 4 tablespoons flour to prevent sinking. Fold into the batter using a spatula. Fill muffin cups 2/3 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool for 5 minutes before transferring to a wire rack.

LEMON RASPBERRY YOGURT CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups.
• Bake 18 to 22 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• In medium bowl, beat butter and powdered sugar with electric mixer on low speed until combined. Beat in grated lemon peel and enough lemon juice on medium speed until fluffy and of desired piping or spreading consistency. Add enough yellow food color for desired color, beating on low speed until thoroughly blended.
• Pipe or spread frosting on cupcakes. Immediately before serving, garnish each cupcake with Frozen Yogurt Bites (directions below).

LEMON-RASPBERRY MINI CUPCAKES

Steps:

• Heat oven to 350°F.
• Mix first 4 ingredients in large bowl with mixer until blended; stir in 1 Tbsp. zest.
• Spoon about 1 Tbsp. batter into each of 48 paper-lined mini muffin cups; top each with 1/4 tsp. jam.
• Bake 13 to 15 min. until toothpick inserted near centers comes out clean. Cool in pans 5 min. Remove to wire racks; cool completely.
• Meanwhile, beat cream cheese in small bowl with mixer until creamy. Gradually add sugar, beating until blended. Gently stir in COOL WHIP and remaining zest.
• Frost tops of cupcakes with COOL WHIP mixture.

LEMON AND RASPBERRY CUPCAKES

Steps:

• Preheat oven to 350°F. Sift together flour, baking soda, baking powder and salt set aside. In a liquid measure, combine lemon juice, zest and buttermilk set aside. In a mixing bowl, cream butter until fluffy. Add agave mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture mix on low until just combined. With mixer running on low, slowly add the lemon mixture. Add remaining dry ingredients until combined. Gently fold in raspberries. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack cool.

ZINGY LEMON RASPBERRY CUPCAKES

Steps:

• Preheat oven to 325°F.
• Line cupcake pans with paper liners and spray the liners with non-stick spray. (It makes the liners peel off easier.).
• Combine flour, sugar, baking powder, lemon zest and salt in an electric mixer. Mix on low speed until combined.
• Add the butter, mixing until just coated with flour.
• In a bowl, whisk together eggs, milk, lemon juice and vanilla.
• With the mixer on medium speed, add the wet ingredients in 3 parts, scraping down the sides of bowl before each addition; beat until ingredients are incorporated but do not over-beat.
• Divide batter evenly among liners, filling about two-thirds full.
• Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
• Transfer to a wire rack to cool completely.
• Repeat process with remaining batter. 
Should make about 30.
• Raspberry Cream Frosting~ In the electric mixer, beat the cream cheese, butter and jam together until smooth.
• Add the vanilla, salt and food coloring; mix until an even colored pink is reached.
• Turn the mixer on low and add the powdered sugar a little at a time to avoid a sugar cloud. Then turn the mixer up until the frosting is smooth.
• Place in the refrigerator until and cupcakes are cooled and ready to be frosted.
• Once the cupcakes are completely cool, frost the cupcakes and garnish with fresh raspberries.
• Makes 30 cupcakes.

RASPBERRY CUPCAKES WITH LEMON MARSHMALLOW FROSTING

Steps:

• CUPCAKES:.
• Preheat oven to 350.
• Puree raspberries. Put through sieve to remove seeds.
• With an electric mixer, mix all cupcake ingredients on low speed to combine, and then on high speed for about a minute.
• Pour into 18 prepared cupcake tins, and bake for around 20-25 minutes. Allow to cool completely before frosting.
• FROSTING:.
• In a large bowl with electric mixer on high speed, beat egg whites until soft peaks form; set aside.
• In a medium saucepan, combine sugar and water. Bring to a boil. Reduce heat to medium high and boil until a thin syrup forms that drops in a thin thread from spoon -- about 15 minutes.
• With mixer on medium speed, gradually pour half of the syrup into egg whites and beat until soft peaks form; keep remaining syrup at a simmer.
• Add marshmallows, one at a time, to syrup mixture until the marshmallows melt down.
• Gradually beat syrup into the frosting mixture until it reaches spreadable consistency.
• Beat lemon juice inches.
• Frost cooled cupcakes.

LEMON RASPBERRY CUPCAKES

Steps:

• Preheat oven to 350°F. Line a 12 cup muffin tin with paper liners. Using an electric mixer, beat butter, powdered sugar, and lemon zest in a large bowl until fluffy & well blended. Add eggs, beating to blend. Beat in half the flour, then buttermilk and lemon juice, then the remaining flour. Drop a spoonful of the cupcake batter into the bottom of each muffin cup. Use the back of a spoon to spread it around to the edges of the tin, otherwise the jam will go right to the bottom. Spoon 1 teaspoon of raspberry jam on top of the batter of each muffin cup. Divide remaining batter among muffin cups to top the jam. Bake for 18-22 minutes, until toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes completely before frosting. To make the frosting, in a large mixing bowl, beat butter and raspberry jam together until well mixed and smooth. Add powdered sugar, 1 cup at a time, until you reach a consistency that you desire. Pipe onto cupcakes and decorate!