Delicious Lemon Raspberry Cupcakes with Easy Homemade Cream Cheese Frosting
Bright and tender lemon raspberry cupcakes topped with a silky, tangy cream cheese frosting. Perfect for any occasion, these cupcakes combine fresh citrus and juicy berries for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 3 tablespoons fresh lemon juice (from about 2 lemons)
- 2 teaspoons lemon zest
- ½ cup (120ml) whole milk (or dairy-free milk)
- 1 cup (about 125g) fresh raspberries
- 8 oz (225g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice (optional, for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the fresh lemon juice and lemon zest.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined.
- Gently fold in the fresh raspberries with a rubber spatula, being careful not to crush them.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For the frosting, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until fluffy. Add lemon juice if desired for extra zing.
- Once cupcakes are completely cool, frost using a spatula or piping bag. Garnish with fresh raspberries or lemon zest if desired.
Notes
Soften butter and cream cheese at room temperature before mixing for smooth frosting. Fold raspberries gently to avoid crushing. Check cupcakes starting at 18 minutes with a toothpick to avoid overbaking. Zest lemons before juicing to avoid bitter pith. Chill frosting if too soft before piping.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Fat: 15
- Carbohydrates: 45
- Protein: 3
Keywords: lemon raspberry cupcakes, cream cheese frosting, easy cupcakes, homemade cupcakes, lemon dessert, berry cupcakes, quick dessert