Irresistibly Easy Lemon Raspberry Cupcakes with Tangy Cream Cheese Frosting
There’s nothing quite like the burst of fresh, zesty flavor that these lemon raspberry cupcakes bring to any occasion. Imagine a cupcake that’s not just soft and moist, but also wonderfully buttery and airy, brimming with the vibrant notes of citrus and sweet-tart raspberries. And the secret delightful surprise? Each cupcake hides a juicy fresh raspberry right at its heart, waiting to be discovered with every bite. Topped with a luscious, tangy cream cheese frosting, these homemade treats are a true celebration of flavor, perfect for brightening up your day or dazzling guests at your next gathering.
This delightful recipe is brought to you with the generous support of Bob’s Red Mill, a brand I trust for high-quality baking ingredients. Their dedication to excellence ensures that every batch of these cupcakes turns out perfectly, allowing me to share this wonderful creation with all of you. As always, all opinions and the love for these cupcakes are entirely my own.
Last summer, I found myself indulging in the delightful flavors of Blueberry Cupcakes, but this season, my culinary adventures led me to these equally refreshing and utterly delicious lemon raspberry cupcakes. They are an absolute must-try for any Spring celebration, Easter brunch, or even just a sunny afternoon treat. Their texture is simply divine – incredibly fluffy and light, a testament to carefully balanced ingredients. What truly elevates these cupcakes is the bright lemon-lime cream cheese frosting. Seriously, whatever you do, do not skip this frosting! Its subtle tang perfectly complements the sweet and tart notes of the cupcakes, taking them from good to absolutely extraordinary. If you’re as big a fan of raspberries as I am, you’ll also love exploring other berry-infused delights like this Chocolate Raspberry Cake {With Cake Mix}, Easy Raspberry Mousse {Light & Fluffy}, or these charming Raspberry Rose Cookies.
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Crafting Your Homemade Lemon Raspberry Cupcakes from Scratch: A Step-by-Step Guide
Creating these exquisite lemon raspberry cupcakes is a rewarding experience, and following these simple steps will ensure perfectly baked, flavorful results every time. Remember, the key to light and airy cupcakes is not to overmix the batter!
- Start with the Wet Ingredients: Begin by creaming together your softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This process incorporates air, which is crucial for a tender crumb. Next, incorporate the large eggs one at a time, ensuring each egg is fully blended before adding the next. This creates a smooth emulsion and adds structure to your cupcakes.
- Infuse with Zesty Flavors: Now, it’s time to introduce the vibrant flavors that make these cupcakes so special. Gently mix in the milk, fresh lime zest, aromatic lemon zest, and both lemon and lime extracts. These ingredients not only add moisture but also layers of bright, citrusy notes that perfectly complement the raspberries. Mix until just combined.
- Prepare the Dry Mix: In a separate bowl, meticulously whisk together your dry ingredients: all-purpose flour, almond flour, baking powder, and baking soda. The combination of flours contributes to a unique texture, while the leavening agents ensure a beautiful rise and lightness. Whisking them thoroughly ensures even distribution throughout the batter.
- Gently Combine Mixtures: Carefully add the whisked dry ingredients into the wet mixture. Mix on low speed, or by hand with a spatula, until just combined. It’s crucial not to overmix at this stage; a few small lumps are perfectly fine. Overmixing develops the gluten in the flour, leading to dense, chewy cupcakes instead of the desired soft, fluffy texture.
- Fill Liners with a Raspberry Surprise: Prepare your cupcake liners in a muffin tin. Fill each liner about a quarter of the way with batter. Then, delicately place one fresh raspberry in the center of each, gently pressing it down. Cover the raspberry with more batter until each liner is approximately half full. This clever technique ensures a delightful berry surprise in every bite.
- Bake to Golden Perfection: Place your prepared muffin tin into a preheated oven and bake until a toothpick inserted into the center of a cupcake comes out clean. This indicates they are fully cooked through. The edges should be lightly golden, and the tops should spring back when gently touched.
- Whip Up the Cream Cheese Frosting: While your cupcakes are cooling, prepare the star of the show – the tangy cream cheese frosting. In a mixing bowl, combine softened cream cheese, unsalted butter, optional lemon and lime zests, and both lemon and lime extracts. Blend until smooth. Gradually add powdered sugar, one cup at a time, mixing until you achieve a thick, pipeable consistency. If using, a touch of green gel coloring can add a lovely subtle hue.
- Decorate and Serve: Once the cupcakes are completely cooled (this is vital to prevent melting frosting), pipe or spread the creamy lemon-lime frosting generously on top of each. For a beautiful finish, garnish with a fresh raspberry and a thin slice of lime. These elegant touches not only enhance the visual appeal but also reinforce the fresh flavors within.
1. Cream butter and sugar– Until light and fluffy.
2. Add eggs– And mix until combined.
3. Mix in remaining wet ingredients– This includes milk, lime zest, lemon zest, lemon extract and lime extract.
4. Mix in dry ingredients– This includes all-purpose flour, almond flour, baking powder, baking soda.
5. Fill liners- With batter and a raspberries.
6. Bake– Until an inserted toothpick comes out clean.
Essential Ingredients for Perfect Lemon Raspberry Cupcakes
Crafting these delectable lemon raspberry cupcakes relies on a thoughtful selection of fresh, high-quality ingredients. Each component plays a vital role in achieving that perfect balance of flavor, moisture, and texture.
- Flour: We use a unique blend of both all-purpose flour and almond flour. The all-purpose flour provides the necessary structure, while the almond flour contributes to a wonderfully tender crumb, a delicate nutty flavor, and an added boost of protein and healthy fats. This combination ensures a cupcake that is both sturdy and exceptionally moist.
- Granulated Sugar: Beyond just sweetness, sugar works with the butter to create a light and airy texture when creamed. It also helps to keep the cupcakes moist and contributes to their beautiful golden-brown crust during baking.
- Unsalted Butter: Make sure your butter is at room temperature for optimal creaming with the sugar. Butter is crucial for rich flavor and tenderness, contributing to the moist, melt-in-your-mouth quality of the cupcakes.
- Milk: Opt for full-fat milk for maximum richness and moisture. Milk helps to create a tender crumb and provides a smooth consistency to the batter, preventing it from becoming too dry.
- Eggs: Large eggs, also at room temperature, are essential. They bind the ingredients together, provide structure, and help the cupcakes rise. Eggs also add moisture and contribute to the overall richness and tender texture.
- Fresh Flavors (Lime & Lemon Zest, Extracts): The fresh zest from both lime and lemon infuses the cupcakes with an intense, aromatic citrus flavor, far superior to extracts alone. The lemon and lime extracts enhance these natural flavors, ensuring a bright, zesty profile that cuts through the sweetness beautifully.
- Baking Powder and Baking Soda: These leavening agents are critical for achieving light, fluffy cupcakes. Baking powder reacts with moisture and heat, while baking soda reacts with acidic ingredients (like the zest and cream cheese in the frosting) to create carbon dioxide, causing the batter to rise and become airy.
- Fresh Raspberries: These are the star of the show! Use fresh, plump raspberries for the best flavor and texture. They add a delightful burst of sweet and tart fruitiness to the center of each cupcake and serve as a beautiful garnish.
- Cream Cheese Frosting: This isn’t just any frosting; it’s a luscious lemon-lime infused cream cheese frosting. Its slight tanginess provides a perfect counterpoint to the sweet cupcakes, balancing the flavors and adding an irresistible creaminess that makes these cupcakes truly unforgettable.
Creative Variations for Your Lemon Raspberry Cupcakes
While the classic lemon raspberry cupcake recipe is absolutely divine on its own, don’t hesitate to get creative! Here are some exciting variations to customize your cupcakes for different occasions or to simply explore new flavor profiles:
- Easter Egg Surprise: For a delightful Easter treat, replace the fresh raspberry in the center of the batter with a small chocolate Easter egg. As the cupcake bakes, the chocolate egg will melt slightly, creating a gooey, chocolatey surprise.
- Miniature Delights: Transform these into charming mini cupcakes perfect for a party platter. Omit the fresh raspberry in the center for these smaller versions. Remember to significantly reduce the baking time, typically to about 10-15 minutes, as mini cupcakes cook much faster.
- Indulgent Chocolate Berry Cupcakes: If you’re a chocolate lover, consider pairing these zesty cupcakes with a rich Chocolate Cream Cheese Frosting. The combination of bright lemon-raspberry and decadent chocolate is surprisingly harmonious and utterly delicious.
- Filled Cupcakes without Whole Berries: If you prefer a smoother texture or want to avoid baking with whole raspberries, you can bake the cupcakes without them. After baking and cooling, you can core the center of each cupcake and fill it with raspberry jam, preserves, or a raspberry curd for an equally delightful burst of fruit flavor.
- Alternative Frosting Choices: While our lemon-lime cream cheese frosting is phenomenal, you can certainly experiment with other toppings. Try a classic Lemon Frosting (Lemon Buttercream) for an extra citrus kick, a rich and smooth Best Cream Cheese Frosting (without the lime for a purer lemon experience), or a versatile American Buttercream Frosting Recipe that can be flavored to your liking.
- Add Chocolate Chips: For an extra layer of sweetness and texture, fold in mini white chocolate, milk chocolate, semi-sweet, or dark chocolate chips into the batter. I strongly recommend mini chips as regular-sized ones tend to sink to the bottom during baking, leading to uneven distribution.
- White Chocolate Ganache Drizzle: Elevate the elegance of these cupcakes with a delicate drizzle of white chocolate ganache. Simply follow this Easy Chocolate Ganache {2 Ingredients} recipe, substituting dark chocolate with good quality white chocolate chips or chopped white chocolate.
- Master Your Frosting Techniques: Don’t limit yourself to a simple swirl! Explore various frosting techniques to make your cupcakes truly stand out. Check out this comprehensive guide on How to Decorate Cupcakes to unleash your creativity and bring some magic to your dessert table.
- Tropical Twist: Replace some of the lemon/lime zest and extract with passion fruit puree or mango extract for a more exotic fruit flavor profile. A sprinkle of shredded coconut on top could complete the theme.
- Herbaceous Accent: For a sophisticated touch, consider adding a hint of fresh, finely chopped mint or basil to the batter or the frosting. These herbs pair wonderfully with the bright flavors of lemon and raspberry.
A significant factor in the success of these cupcakes, and indeed many of my baked goods, is the quality of ingredients. In this particular recipe, I proudly used Bob’s Red Mill almond flour and their organic all-purpose flour. I wholeheartedly stand by this brand for their consistently high-quality ingredients, which reliably contribute to baked treats that always turn out perfectly. Their commitment to superior products truly makes a difference in the final taste and texture.
Expert Tips and Techniques for Flawless Cupcakes
Achieving bakery-quality cupcakes at home is entirely possible with a few insider tips and techniques. Pay close attention to these details, and your lemon raspberry cupcakes will be nothing short of perfection:
- Say No to Frozen Raspberries: It’s absolutely crucial to use fresh raspberries for this recipe. Frozen raspberries have a much higher water content, which will release during baking. This excess moisture can make your cupcakes soggy, dense, and potentially collapse in the center, ruining the delicate texture we’re aiming for.
- Adjust Frosting Sweetness and Consistency: The amount of powdered sugar in your cream cheese frosting is flexible. Adjust it to your personal preference for sweetness. If you desire a thicker, more pipeable frosting (ideal for intricate designs), gradually add a bit more powdered sugar. For a slightly thinner, smoother consistency (great for spreading with a knife), you can add a tiny splash more milk or cream. Just be mindful that very thin frosting can be challenging to pipe neatly.
- Zest vs. Extracts for Piping: If your plan is to pipe beautiful designs onto your cupcakes, I highly recommend omitting the fresh citrus zests from the frosting. While they add wonderful flavor, tiny pieces of zest can unfortunately clog your piping tips, making decorating a frustrating experience. Rely on the lemon and lime extracts for flavor in the frosting instead.
- The Power of Flour Blends: These cupcakes are specifically designed with a combination of Bob’s Red Mill organic unbleached all-purpose white flour and almond flour. The all-purpose flour provides structure, while the almond flour is key to a wonderfully tender crumb, a subtle richness, and also offers a nice boost of proteins and vitamins. Bob’s Red Mill organic all-purpose flour is particularly excellent because it’s not enriched with additives and boasts a naturally higher protein content, contributing to better texture.
- Never Over-Mix the Batter: This is arguably the most critical rule for light and fluffy cupcakes. Mix the dry ingredients into the wet ingredients only until they are just combined. Over-mixing develops the gluten in the flour excessively, leading to tough, chewy, and dense cupcakes – the opposite of what we want!
- Room Temperature Ingredients are a Must: Ensure all your refrigerated ingredients, such as butter, eggs, and cream cheese, are at room temperature before you begin. This allows them to emulsify and blend together more seamlessly and smoothly, creating a uniform batter and a superior, more consistent texture in your baked cupcakes.
- Cool Completely Before Decorating: Patience is key here! It is absolutely vital that your cupcakes are completely cooled before you even think about applying the frosting. If the cupcakes are even slightly warm, the frosting will melt, slide right off, and create an unappealing mess. A fully cooled cupcake allows the frosting to set beautifully and adhere properly.
- Avoid Overbaking: Keep a close eye on your cupcakes in the oven. They are done when a toothpick inserted into the center comes out clean (a few moist crumbs are acceptable, but no wet batter). Overbaking will quickly dry out your cupcakes, resulting in a dense, heavy, and hard texture that loses all its lovely moisture.
- Rescuing Soft Frosting: If, after mixing, your cream cheese frosting seems too soft or runny to pipe effectively, don’t despair! Simply place the mixing bowl (covered) into the refrigerator for 30-40 minutes. The chilling time will firm up the butter and cream cheese, bringing the frosting back to a perfect pipeable consistency.
- Proper Oven Temperature: An accurately calibrated oven is crucial. If your oven runs hot or cold, invest in an oven thermometer to ensure it’s at the correct temperature (350°F or 175°C). Incorrect temperatures can lead to cupcakes sinking, baking unevenly, or drying out.
- Use Quality Liners: Good quality cupcake liners prevent sticking and help the cupcakes maintain their shape. Paper or foil liners are both excellent choices.
Storing Your Delicious Lemon Raspberry Cupcakes
To keep your lemon raspberry cupcakes fresh and delightful for as long as possible, proper storage is key, especially given the cream cheese frosting. Here’s how to best store them:
- Refrigeration for Freshness: Due to the cream cheese frosting, these cupcakes must be stored in the refrigerator. Place them in an airtight container to prevent them from drying out or absorbing other odors from the fridge. They will stay fresh and delicious for up to 3 days. For best flavor and texture, allow them to come to room temperature for about 15-30 minutes before serving.
- Room Temperature (Short-Term): If you plan to serve them within a few hours (2-3 hours maximum), they can be stored in a covered box or under a cake dome at room temperature, away from direct sunlight or heat sources. This is ideal for immediate serving at a party. Any longer, and the cream cheese frosting will need refrigeration.
- Freezing – Not Recommended (with Berry): Unfortunately, freezing these specific cupcakes with the fresh raspberry in the center is generally not recommended. The high water content of the fresh raspberry can cause it to become mushy and compromise the cupcake’s texture once thawed. If you wish to freeze the cupcakes, it’s best to bake them without the internal raspberry and add it fresh upon thawing and frosting. Unfrosted cupcakes without the berry can be frozen in an airtight container for up to 2-3 months. Thaw overnight in the fridge before frosting.
Lemon Raspberry Cupcakes: Your Frequently Asked Questions Answered
Got questions about making these delightful lemon raspberry cupcakes? We’ve got you covered with answers to some common queries:
Dry cupcakes are a common issue, and the most frequent culprit is over-baking. When cupcakes bake for too long, the moisture evaporates, leaving them dense and dry. Keep a close eye on them and remove them from the oven as soon as a toothpick inserted into the center comes out clean. Another factor can be incorrect measurement of ingredients, particularly too much flour or not enough liquid/fat.
Yes, you absolutely can replace raspberries with other small berries, but choose wisely! Other small, firm berries like blackberries, blueberries, or cranberries would work well as they have a similar water content and size. However, larger berries such as strawberries are generally not recommended for baking directly into cupcakes. Strawberries contain a significant amount of water and tend to release too much moisture during baking, which can make the surrounding cupcake batter soggy or cause the cupcake to sink. If you want strawberry flavor, consider a strawberry jam filling after baking, or chopped, well-drained strawberries.
Several factors can lead to cupcakes sinking in the middle, a disheartening sight for any baker. The most common reason is over-mixing the cake batter. Over-mixing develops the gluten too much, creating a strong structure that rises quickly but then collapses as it cools. Another significant cause can be an incorrect oven temperature; if the oven is too hot, the outside of the cupcake bakes too quickly, trapping moisture in the undercooked center, which then sinks. Opening the oven door too early during baking can also cause a sudden temperature drop, leading to collapse. Ensure your leavening agents (baking powder/soda) are fresh, as expired leaveners won’t provide the necessary lift.
Fluffy cupcakes are the dream! To achieve this, ensure your butter and sugar are properly creamed until light and fluffy (incorporating air). Use room temperature eggs and milk for a smooth, emulsified batter. Most importantly, do not overmix the batter once the dry ingredients are added – mix only until just combined. Using fresh baking powder and baking soda is also key for proper rise and a light texture.
While some cake batters can be made ahead, cupcake batter, especially one with leavening agents, is best used immediately. The baking powder and baking soda begin to react as soon as they come into contact with wet ingredients. If the batter sits too long, these reactions will diminish, leading to flatter, less fluffy cupcakes. For best results, mix your batter just before you’re ready to bake.
More Refreshing Cupcakes for Summer & Beyond
If you’re anything like me, the arrival of warmer weather sparks a craving for light, fruity, and delightful desserts. While these lemon raspberry cupcakes are undeniably perfect, here are a few other fantastic cupcake recipes to keep your summer baking inspired and your taste buds happy:
- Bee Cupcakes {Bumblebee or Honey Bee}
- Watermelon Cupcakes {Pull Apart Cupcakes}
- Easy Orange Cupcakes {With Whipped Cream}
- Strawberry Cupcakes {Soft & Moist}
- Chocolate Strawberry Cupcakes
Whether you’re celebrating a special occasion or simply treating yourself to a homemade dessert, these lemon raspberry cupcakes are sure to impress. Their vibrant flavors, delicate texture, and beautiful presentation make them an instant favorite. Don’t wait – gather your ingredients and get ready to bake a batch of pure sunshine!
Recipe
Lemon Raspberry Cupcakes
Abeer Rizvi
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Ingredients
Cupcakes
- ½ cup Butter Unsalted, Room temperature
- 1 cup Granulated sugar
- 2 Eggs Large
- ½ cup Milk Whole
- 1 teaspoon Lime zest
- 1 teaspoon Lemon zest
- ½ teaspoon Lime extract
- ½ teaspoon Lemon extract
- 1 ¼ All-purpose flour
- ¼ cup Almond flour
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 12 Raspberries Fresh
Lime Lemon Cream Cheese Frosting
- ½ cup Butter Unsalted, Room temperature
- 8 oz Cream cheese Full fat
- 5 cups Powdered sugar
- 1 teaspoon Lime extract
- 1 teaspoon Lemon extract
- ½ teaspoon Lime zest Optional
- ½ teaspoon Lemon zest Optional
- Green gel coloring Optional
Decoration
- 12 Limes Cut into thin circular slices
- 12 Raspberries Fresh
Instructions
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Cream butter and sugar together in a mixing bowl.
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Add eggs and mix again.
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Add milk, lime zest, lemon zest, lime extract, lemon extract and mix everything until it’s properly combined with no lumps.
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In a separate bowl, whisk together the all purpose flour, almond flour, baking powder and baking soda.
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Dump this dry mixture into the wet mixture and mix until just combined.
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This will be a thick batter but DON’T over-mix!
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Pour this batter into cupcake liners.
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Place a raspberry in the center of each cupcake and add 1 teaspoon of cupcake batter on top of the raspberries to cover them.
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Bake at 350 degrees F for about 20 minutes or until an inserted toothpick comes out clean.
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Allow these cupcakes to cool down and make the icing.
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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.
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Then, start adding powdered sugar while continuing to mix.
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Start with 1 cup of sugar and work your way up.
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If your icing is too soft, chill in fridge for 30-40 minutes.
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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
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.