CakeWhiz

Lemon Raspberry Cupcakes {Soft & Fluffy}

Easy lemon raspberry cupcakes recipe, homemade with simple ingredients. Soft, moist, buttery, airy and paired with lemon lime cream cheese frosting. They even have a fresh raspberry stuffed inside them.

*Thank you Bob’s Red Mill for sponsoring today’s post so that I can share this recipe with all of you. As always, all opinions are mine*

I spent most of last Summer enjoying these Blueberry Cupcakes and this week, I made these refreshingly delicious cupcakes. They are perfect for serving at Easter or Spring parties! They are airy and soft with a hint of lemon and lime. I paired them with lemon lime cream cheese frosting. Whatever you do, don’t skip the frosting. It really takes these cupcakes up a notch. To enjoy more raspberry this season, try this Chocolate Raspberry Cake {With Cake Mix}, Easy Raspberry Mousse {Light & Fluffy}, or these Raspberry Rose Cookies.

How To Make Raspberry Cupcakes Recipe From Scratch?

  1. Combine wet ingredients– Including butter, sugar, and eggs.
  2. Add remaining ingredients– Like milk, lime zest, lemon zest, lemon extract and lime extract.
  3. Whisk dry ingredients– Including all purpose flour, almond flour, baking powder and baking soda.
  4. Combine mixtures– Dump dry into the wet mixture and mix.
  5. Fill liners– Pour some batter, place raspberry in the center, and add batter on top.
  6. Bake– Until an inserted toothpick comes out clean.
  7. Cool cupcakes– Make the icing.
  8. Mix frosting– Add the cream cheese, butter, lemon zest, lime zest, lemon extract, lime extract, gel coloring and mix.
  9. Add powdered sugar– while mixing.
  10. Frost cupcakes– With this icing. Top them off with fresh raspberries and slices of lime. Enjoy!

Variations For Lemon Raspberry Cupcakes

Add an Easter egg– Add a chocolate Easter egg to the center of the batter instead of a raspberry for an Easter theme.

Make it gluten free– Use a gluten free cake mix and add extracts from this recipe for best results.

Make mini cupcakes– Skip adding the fresh raspberry in the center. Also, note that baking time will be shorter.

Chocolate raspberry cupcakes– Pair with Chocolate Cream Cheese Frosting.

Omit the fresh raspberries– Bake without them. Then, you can add your own fillings after baking such as jams and preserves.

Try other frostings– Such as this Lemon Frosting (Lemon Buttercream), Best Cream Cheese Frosting, or American Buttercream Frosting Recipe.

Add chocolate chips– Like mini white chocolate, milk chocolate, semi-sweet, or dark chocolate chips.

Drizzle white chocolate ganache– Follow this Easy Chocolate Ganache {2 Ingredients} and use white chocolate instead.

Use different frosting techniques- By checking out this post about How to Decorate Cupcakes and see what magic you can bring to the table!

Easy Lemon Raspberry Cupcakes With Lime Lemon Cream Cheese Frosting
Summer Cupcakes With Raspberries and Lemon Zest With Liner Removed

Collage Image of Bobs Red Mill Flours

Tips and variations

Chill overnight– Don’t even bother eating these cupcakes warm or at room temperature. You need to frost them and chill them overnight to allow the zesty and fruity flavors to deepen over a span of few hours.

Don’t use frozen raspberries– Because the water content is too high and will ruin the cupcake.

Adjust the amount of sugar in the frosting– Based on your preference. If you want a thicker consistency, add more powdered sugar and if you prefer a thinner consistency, add less powdered sugar. Piping is harder with thinner consistencies.

Omit the zests– If you are planning on piping on your cupcakes like I did, I suggest omitting the zests since it will clog your tips.

What kind of flours to use? These cupcakes are made with a combination of Bob’s Red Mill organic unbleached all-purpose white flour and almond flour. The almond flour added a nice boost of proteins and vitamins to these cupcakes. This organic all purpose flour is great because it’s not enriched with any additives and it’s also high in protein.

Don’t over-mix batter– Because you want your cupcakes light and fluffy! However, if you over-mix you will have cupcakes that are chewy and dense.

All ingredients should be at room temperature– Because this allows all the ingredients to mix together more fully and smoothly, giving a better overall texture.

Let cupcake cool before decorating- Otherwise the frosting will start melting all over and you will have a mess that isn’t very pretty. A cooled cupcake allows for the decorations to stick and stay in form.

Don’t over bake- Your cupcakes are done when a toothpick inserted into the middle comes out clean. They should be soft, but not gooey, and you don’t want them to be so over-cooked that they are dense, heavy, and hard!

What to do if icing is too soft to pipe? Chill in the fridge for 30-40 minutes, and then try again.

Storage Of Frosted Cupcakes

Refrigerate– In a sealed container for up to 3 days.

Freeze– These do not freeze well with the raspberry in the center. I do not recommend it.

More Summer Cupcakes

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Lemon Raspberry Cupcakes

Prep Time: 10 mins
Cook Time: 20 mins
Decorating time: 15 mins
Total Time: 45 mins
Easy lemon raspberry cupcakes recipe, homemade with simple ingredients. Soft, moist, buttery, airy and paired with lemon lime cream cheese frosting.
Yield: 12 Cupcakes

Ingredients

Cupcakes

  • 1 1/4 All-purpose flour
  • 1/4 cup Almond flour
  • 1 cup Granulated sugar
  • 1/2 cup Butter, Unsalted, Room temperature
  • 1/2 cup Milk, Whole
  • 2 Eggs, Large
  • 1 tsp Lime zest
  • 1 tsp Lemon zest
  • 1/2 tsp Lime extract
  • 1/2 tsp Lemon extract
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 12 Raspberries, Fresh

Lime Lemon Cream Cheese Frosting

  • 1/2 cup Butter, Unsalted, Room temperature
  • 8 oz Cream cheese, Full fat
  • 5 cups Powdered sugar
  • 1 tsp Lime extract
  • 1 tsp Lemon extract
  • 1/2 tsp Lime zest, Optional
  • 1/2 tsp Lemon zest, Optional
  • Green gel coloring, Optional

Decoration

  • 12 Limes, Cut into thin circular slices
  • 12 Raspberries, Fresh

Instructions 

  • Cream butter and sugar together in a mixing bowl.
  • Add eggs and mix again.
  • Add milk, lime zest, lemon zest, lemon extract and lime extract and mix everything until it's properly combined with no lumps.
  • In a separate bowl, whisk together the all purpose flour, almond flour, baking powder and baking soda.
  • Dump this dry mixture into the wet mixture and mix until just combined.
  • This will be a thick batter but DON’T over-mix!
  • Pour this batter into cupcake liners.
  • Place a raspberry in the center of each cupcake and add 1 teaspoon of cupcake batter on top of the raspberries to cover them.
  • Bake at 350 degrees F for about 20 minutes or until an inserted toothpick comes out clean.
  • Allow these cupcakes to cool down and make the icing.
  • Add the cream cheese, butter, lemon zest, lime zest, lemon extract, lime extract, gel coloring in a deep bowl and mix everything until there are no lumps.
  • Then, start adding powdered sugar while continuing to mix.
  • Start with 1 cup of sugar and work your way up.
  • If your icing is too soft, chill in fridge for 30-40 minutes.
  • Frost your cupcakes with this icing and top them off with fresh raspberries and slices of lime. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 640kcal, Carbohydrates: 109g, Protein: 3g, Fat: 24g, Saturated Fat: 13g, Cholesterol: 89mg, Sodium: 265mg, Potassium: 187mg, Fiber: 2g, Sugar: 102g, Vitamin A: 815IU, Vitamin C: 20.7mg, Calcium: 93mg, Iron: 0.8mg
Course: Cupcakes, Dessert
Cuisine: American
Calories: 640
Author: Abeer Rizvi

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