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Raspberry Lemon Heaven Cupcakes

Raspberry Lemon Heaven Cupcakes

The Crispy Chef
Moist, buttery cupcakes bursting with fresh raspberries and zesty lemon, topped with a dreamy lemon cream cheese frosting. A perfect balance of tart and sweet!
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 12
Calories 310 kcal

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Cupcake pan
  • Cupcake liners
  • Zester
  • Citrus juicer
  • Spatula

Ingredients
  

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
  • ½ cup sour cream or Greek yogurt room temperature
  • 1 cup frozen raspberries or fresh

For the Lemon Cream Cheese Frosting:

  • ½ cup unsalted butter room temperature
  • 8 oz cream cheese room temperature
  • 2 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • Zest of 1 lemon optional

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
  • Mix in vanilla, lemon zest, and lemon juice.
  • Add the dry ingredients in two batches, alternating with sour cream. Mix until just combined.
  • Gently fold in raspberries with a spatula.
  • Divide batter evenly among cupcake liners.
  • Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
  • Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  • For the frosting, beat butter and cream cheese until smooth. Add powdered sugar, lemon juice, and vanilla, then beat until fluffy.
  • Frost cooled cupcakes and garnish with lemon zest or fresh raspberries if desired.

Notes

Use fresh lemon zest for the best citrus flavor.
Frozen raspberries tend to break down and create moist flavor pockets—perfect for the batter.
Cupcakes can be stored at room temperature for 2–3 days or refrigerated for up to a week.
Unfrosted cupcakes freeze well for up to 3 months.

Nutrition

Calories: 310kcalCarbohydrates: 38gProtein: 3gFat: 17gSugar: 27g
Keyword raspberry lemon cupcakes
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