Lemon Raspberry cupcakes are a sweet and tart cupcake that is the perfect light and moist cupcake! Tart lemon flavor with the sweetness of raspberry all rolled into one amazing cupcake! Plus if you put amazing raspberry frosting on them you end up with the most amazing Lemon Raspberry Cupcakes with Raspberry frosting!

Lemon Raspberry Cupcakes

Cupcakes. Oh I how I could make them every day and the family would be super happy. I am sure it feels like we make cupcakes daily here with the amount of frosting recipes and cupcake recipes we share.

But I assure you, much to my kids wishes we do not have cupcakes everyday. Although enjoying cupcakes everyday would be a great way to start the day ;).

These lemon cupcakes are like summer bursting in your mouth! Bursting with fresh and tangy lemon flavor and that sweet taste of fresh raspberries. These cupcakes are ones everyone is going to love!

These lemon raspberry cupcakes are such a simple cupcake to make, but they have so much sweet and tangy flavor. They really are the perfect summer cupcake recipe!

Looking for more fruity cupcakes? Check these out!

What Frosting Goes with Lemon Raspberry Cupcakes?

For the photos of these cupcakes I used my raspberry frosting. However these lemon raspberry cupcakes also taste amazing with lemon buttercream frosting.

These lemon cupcakes would also taste amazing with some vanilla buttercream and then a sprinkle of lemon sugar.

How to Make Lemon Raspberry Cupcakes with Raspberry Frosting

After making these tasty lemon raspberry cupcakes you can turn them into one of my favorite cupcake combos! Lemon Cupcakes with Raspberry frosting! The flavor combination is AMAZING! Trust me, you are going to love it when you try it!

Bake and cool your lemon raspberry cupcakes.
Prepare the Raspberry buttercream frosting while the cupcakes are cooling.
Put the Raspberry buttercream into your piping bag with a large straight tip. Never filled a pastry bag with frosting before? That’s ok, it is REALLY easy, just follow the directions on how to fill a pastry bag with frosting.
Pipe the buttercream onto each cupcake. If you have never piped frosting onto a cupcake before, check out how to make a frosting swirl on a cupcake.
Then top each lemon cupcake with a raspberry.

Tips for Decorating Cupcakes

Allow cupcakes to cool completely. Before frosting the cupcakes let them cool completely. If you frost cupcakes while they are still warm then the frosting will melt.

You will want to also check out How to make a cupcake swirl to learn the basics before making your unicorn poop frosting swirl.

Tips for Baking Cupcakes

Follow the recipe. Each cupcake recipe is different. It is important to follow the recipe as directed. all of our cupcake recipes have been tested multiple times to make sure they are perfect.

Do not over mix. Over mixing the batter will lead to having tough and flat cupcakes. When making cupcakes you have to be careful that you don’t over mix the batter when you are folding in the flour mixture. If you over-mix your angel food cake batter your cupcakes will turn out flat. You want to mix everything just until mixed, over mixing will cause you to have rough and tough cupcakes. We all know that the best cupcake are light and fluffy.

Fill the cupcake liners appropriately. You do not want to over fill the cupcake liners. Follow the directions for the specific cupcake recipe, if the recipe doesn’t tell you how full stick to the 2/3 full rule. Which is roughly 3 tablespoons of cupcake batter per cupcake liner.

Use the best kitchen tool for filling liners. If you are working with a thick cupcake batter then you want to use a spoon or a cookie scoop to fill the cupcake liners. If it is a thin cupcake batter then use a bowl with a spout or a glass measuring cup to pour in the batter.

Use quality cupcake liners. While you might not think it matters a cupcake liner but having a quality cupcake liner will make it so your cupcakes don’t stick to the wrapper and peel off nicely so you can see the perfect cupcake in it.

Bring ingredients to room temperature. Cupcakes will bake best when the ingredients are brought to room temperature before mixing the cupcake batter.

How to Store Cupcakes

It is best to store cupcakes in an airtight container on the counter. Cupcakes are best to be enjoyed with in 48 hours of making them. They won’t be bad to eat after 40 hours but they will start to dry out and not be as fresh.

After frosting cupcakes you are ok to store them on the counter for a day or 2 but after that they should be stored in the fridge.

If you are storing them unfrosted you can store them in an airtight container or a plastic bag. If you are storing them with frosting on top I suggest using a cupcake storage container.

How to tell when cupcakes are done baking

I like to use the toothpick test when I am making cupcakes with the kids because it is easier for them to see and learn. But if you have been making cupcakes for a while you may not want to use that method.

If you are wanting an even easier method, the cupcake bounce done method as we call it is even easier. Pull the tray of cupcakes out from the oven and lightly press on a cupcake in the middle of the baking pan. If if bounces right back and no finger print is left behind then your cupcakes are done. If there is a finger print you need to bake them for a few more minutes.

Lemon Raspberry cupcakes Ingredients

self-rising flour.
cake flour.
granulated sugar.
lemon zest.
unsalted butter.
milk.
fresh lemon juice.
vanilla extract. You can use store bought or homemade vanilla extract
eggs.
fresh raspberries.

*If you want to make this recipe into lemon cupcake recipe, all you have to do is leave out the fresh raspberry.

How to Make Lemon Raspberry Cupcakes

Preheat the oven to 350 degrees.

Line your cupcake pans with your choice of cupcake wrappers. You can use reusable cupcake wrappers or disposable cupcake wrappers.

Add self-rising flour, cake flour, lemon zest, and sugar in to the bowl of your mixer.

Place the bowl of the mixer on to your mixer stand. On slow speed, mix those dry ingredients together for a minute or two until they are well combined.

Cut the butter into tablespoon sized pieces.

Add the butter into the flour mixture in the mixer one piece at a time. Continue mixing until it has reached the texture of sand.

In a small bowl pour the milk. Then add the lemon juice the milk and mix well.

Pour half of the milk mixture into the flour mixture and mix on medium slow speed just until the milk is incorporated.

Use a rubber spatula and scrape down the sides of your bowl making sure all the batter is off the sides of the bowl.

Add the remaining milk and the vanilla to the batter and mix until combined on medium speed.

Once that is all mixed well add the eggs in one at a time. Make sure each egg is fully incorporated before adding the next egg.

Scoop the batter into the prepared cupcake pans. Fill the cupcake liners 3/4 of the way full. I find it easiest to use a cookie scoop to fill cupcake liners.

Press one raspberry into the center of each cupcake.

Bake cupcakes for 10 minutes.

After the first 10 minutes rotate the cupcake pans. Rotate the pan that was on the top rack is to the bottom rack of the oven. And the put the pan on the bottom oven rack to the top oven rack.

Continue to bake for another 10-13 minutes. You will know they are done baking when a toothpick comes out clean from the center of the cupcake.

Transfer the cupcakes to a cooling rack until they have reached room temperature before frosting.

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