Lemon Raspberry Cupcakes

This post may contain affiliate sales links. Please read my disclosure policy.

These Lemon Raspberry Cupcakes are moist, light and some of my favorite flavors for spring! An easy and beautiful cupcake recipe!

Lemon Raspberry Cupcakes recipe

Lemon Raspberry Cupcakes Recipe

It’s amazing how babies come with a massive learning curve. And not just one curve, it’s like 500,000 curves all overlapping and intermingling. As soon as you get to the top of one curve, you fall down the other side while also climbing up another curve. The stages and phases they go through at such a rapid pace at this age are insane. As soon as it seems like we get our feet under us, things change again. Thank goodness pediatricians have a 24-hour answering service. We’ve definitely used it more than once for all kinds of random questions that seem silly and yet we often learn something valuable from their response.

We recently had to call because Ashton has been having trouble when he tries to take a bottle. I had him at the doctor last week and was told it was gas. I’ve made all kinds of changes, including going dairy free, but so far no luck in helping him. We will be going back this week for the first round of shots and I’m hoping we can test out my theory that it might be reflux and get something to help him.

I’m sure soon as we get it figured out, it won’t be an issue anymore and there will be something else we have to figure out. Why can’t babies come out of the womb eating cupcakes? That’d be so much easier. I have plenty of those everywhere!

Easy Lemon Raspberry Cupcakes
Best Lemon Raspberry Cupcakes recipe

And while the boys may not remember it, they totally tasted these cupcakes while in the womb. I’m pretty sure they danced with joy.

The base of the cupcake is a moist lemon cake. Flavored with both lemon juice and lemon zest, it has a lovely lemon flavor to it. The raspberry frosting on top is flavored with fresh raspberry purée. All of the color in the frosting also comes from the purée, so there’s no need to break out any icing color. Score!

Lemon raspberry is definitely one of my favorite flavor combinations and it’s a winning combo in this cupcake! Light in flavor and taste, and super moist, these cupcakes are a winner! I hope you enjoy them!

Favorite Lemon Raspberry Cupcakes
decorated Lemon Raspberry Cupcakes on plate

Watch How To Make Them

Read transcript

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
close up image of Lemon Raspberry Cupcakes

Lemon Raspberry Cupcakes

  • Author: Life, Love and Sugar
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 32 minutes
  • Yield: 12-14 Cupcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Lemon Raspberry Cupcakes are moist, light and some of my favorite flavors for spring!



  • 6 tbsp (84g), unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream
  • 1/2 tsp vanilla extract
  • 1 tbsp finely grated lemon zest
  • 3 large egg whites
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 4 tbsp (60ml) milk
  • 2 tbsp (30ml) water
  • 2 tbsp lemon juice


  • 4 oz (113g) raspberries
  • 1/2 cup (112g) salted butter, room temperature
  • 1/2 cup (95g) shortening
  • 4 cups (460g) powdered sugar
  • Raspberries, for topping
  • Lemon slices, for topping


1. Preheat oven to 350°F (176°C) and add cupcake liners to a cupcake pan.
2. Cream the butter and sugar together until light and fluffy, 3-4 minutes.
3. Add the sour cream, vanilla extract and lemon zest and mix until combined.
4. Add the egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to make sure all is incorporated and smooth.
5. In a separate bowl, combine the dry ingredients. In another small bowl or measuring cup, combine the milk, water and lemon juice.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add the remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Fill cupcake liners about 3/4 full and bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove the cupcakes from the oven and allow to cool for about 2-3 minutes, then remove to a cooling rack to cool completely.
9. To make the frosting, add the raspberries to a food processor and puree until smooth. Strain the puree through a fine mesh sieve. You’ll end up with about 1/4 cup of puree. Set puree aside.
10. Beat the butter and shortening together in a large mixer bowl until well combined and smooth.
11. Add about half of the powdered sugar and mix until well combined and smooth.
12. Add 2 tablespoons of raspberry puree and mix until well combined
13. Add the remaining powdered sugar and mix until smooth.
14. Add the remaining raspberry puree as needed to get the right consistency of frosting and flavor.
15. Pipe the frosting onto the cupcakes.
16. Top each cupcake with a lemon slice and raspberry and serve.


  • Serving Size: 1 Cupcake
  • Calories: 384
  • Sugar: 39.4 g
  • Sodium: 114.1 mg
  • Fat: 20 g
  • Carbohydrates: 50.2 g
  • Protein: 3 g
  • Cholesterol: 33 mg



Lemon Raspberry Cupcakes

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Patrick

    Hi , I just saw that in the video you use baking soda but in the recipe baking powder? which one should we… thank you

  2. Mandy

    Double checking … the temp is supposed to be 350 on this right ?

    I noticed i have a couple of bottom burned ones Haven’t had they happen so just double checking 🙂

    Besides that this TASTES AWESOME !!! All the lemon work was worth it lol

  3. Savannah

    This is a great recipe! Just made it! But I do find the cupcakes to not have a super pungent taste of lemon- should I put more lemon juice or lemon zest?

  4. Julia

    Love your recipes! Wanted to make this and my husband requested raspberries in the cupcake batter. Do you think it would be possible to just add them or would it impact the consistency?

  5. Regan

    Hi!! How sweet is your raspberry frosting? I am making it to go with a cake for some of my older relatives. What would you recommend doing? Could I change only the amount of powdered sugar and it be okay?

    1. Lindsay

      The level of sweetness is something I find to be very subjective. I don’t think it’s too sweet, but some do. You can reduce the powdered sugar, but it does change the consistency of the frosting and make it thinner. You’ll also get less volume of frosting. If you want to read more about why I use the consistency of frosting I do, you can check out my post on frosting consistency.

    1. Lindsay

      I personally like the real fruit. I have never tried raspberry emulsion before. I have no idea if it tastes artificial or not. My assumption has always been that fresh raspberries would be better. But if you would prefer to use an extract, feel free.

      1. Lindsay

        It should be fine, but the texture will be a little different since almond milk does not have as much fat in it.

  6. Teresa

    Hi Lindsay,

    can this recipe be made for 6in double layer cake, if so, what would be the cooking time and temp?

    1. Lindsay

      I imagine it could, but I don’t really make any 6 inch cakes so I’m not sure how to advise on the baking time. Depending on how tall of a cake you want, you may want to double the recipe.

  7. Leonie VanPuymbroeck

    Hi LIndsay,
    Thank you for another great recipe! I made the lemon cupcakes, but used your Strawberry Buttercream recipe, because I finally got freeze dried strawberries! Delicious!! Thank you so much! Here’s a link to my cupcakes! (I always tag you to give you credit for the recipes) I was just wondering, (people were saying they weren’t lemony enough, do you think I could add more lemon juice without ruining the recipe?) Thank you in advance!

  8. Noemí

    Hi Lindsay! Thank you for this recipe.

    I was wondering… can you use frozen raspberries? or would that affect the consistency too much?

    1. Lindsay

      Frozen raspberries should be fine. I’d just thaw them and try to remove excess water and moisture before pureeing them.

  9. Lilibeth Tellez

    Hi, Lindsay
    Do you use Bleached or Unbleached flour on your cakes and cupcakes.? Which one works best you think?


  10. Catherine Achorn

    These cupcakes look amazing! I was just wondering- do you ever make the frosting ahead and refrigerate it? Or do you think it would be fine at room temperature overnight?


    1. Lindsay

      You could refrigerate it or leave it at room temperature (if you’re using the 1/2 and 1/2 butter and shortening mix). If you are going to leave it for more than a couple days, I’d refrigerate it.

  11. Amy

    How thick are the sponges when they come out of the oven?
    I hope my cake looks half as good as yours when it’s done because yours looks fab

  12. Alicia

    Hiiiii!!!!!!!!! Your icing is perfection. I tried it myself but couldn’t get it as good. Can you tell me what icing tip you used??

    1. Lindsay

      If you don’t want to use lemon juice, I’d replace it with additional milk and then just add the lemon extract.

  13. Maryanne

    Looks like a perfect spring dessert. Can you do the frosting with all butter? And, should the sour cream be full fat?

    1. Lindsay

      Yes, the frosting can be all butter. I use full fat sour cream – I think the fat is best. But you could use reduced fat, if you prefer.

  14. Suh

    Thank you for the great recipe. I was wondering if you ever made it with oil instead of butter? Also , how is the texture different if you use whole eggs instead of just whites? I’ve noticed most of your cakes require egg whites. Do you buy egg white carton or what do you do with left over yolks? As for the frosting, do you think i can use the Crisco butter flavored shortening? Thank you =)

    1. Lindsay

      This particular cupcake recipe will not work with oil or whole eggs. If you want that kind of cupcake, try this one. I use regular eggs usually and don’t always save the yolks, but you can use them in lemon curd and custards, such as pie fillings. You can use butter flavored crisco, but I prefer the flavor of the vegetable.

  15. Dana

    How do you decide if you will make a butter cupcake recipe or oil? I often find the butter cupcakes are unpredictable and can often be too dense or dry. They also don’t stay fresh as long. I love the taste and idea of butter, but have less success. Is it influenced at all by the kind of icing you are using? And how heavy it is so the cupcake supports it? Thanks!

    1. Lindsay

      It really depends on the cupcake itself. Butter or oil – cupcakes can all have their different textures and flavors. I do find that I like certain things about oil and butter, which is why I used both in this cake.

  16. Debbie

    I am laughing at your post! Yes, it would be much easier if both
    babies ate cupcakes. You made my day (Monday morning).
    Thank you for the great recipe, I can’t wait to try it.

  17. Debbie

    These sound delicious! Unfortunately I am allergic to lemons (any citrus). What would you suggest as an alternative to the lemon juice??
    Thank you

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29