Lemon Raspberry Cupcakes
These Lemon Raspberry Cupcakes combine a bright, tangy lemon sponge with a silky raspberry buttercream made from real fruit. Naturally vibrant and perfectly balanced, they are ideal for spring celebrations, brunches, and summer gatherings.
Equipment
- Cupcake Pan
- Mixing bowls
- Electric mixer
- Saucepan
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 Tbsp vegetable oil
- 1 large egg, room temperature
- ½ cup whole milk
- 1 tsp vanilla extract
- 2 Tbsp fresh lemon juice
- 1 Tbsp fresh lemon zest
- 1 ½ cups fresh or frozen raspberries (for reduction)
- 1 cup unsalted butter, softened (for frosting)
- 3–4 cups powdered sugar, sifted
- 1 tsp vanilla extract (for frosting)
- pinch of salt
Instructions
- Cook raspberries in a saucepan over medium heat for 8–10 minutes, mashing as they soften. Strain through a fine-mesh sieve to remove seeds. Return juice to pan and simmer until reduced to 2–3 tablespoons of thick syrup. Cool completely.
- Preheat oven to 350°F (175°C) and line a cupcake tin. Whisk flour, baking powder, and salt in a bowl.
- Beat butter, oil, and sugar until light and fluffy, about 3–4 minutes. Add egg, vanilla, lemon juice, and lemon zest and mix until combined.
- Alternately add dry ingredients and milk to the batter, mixing just until combined. Fill liners ⅔ full and bake for 18–22 minutes. Cool completely.
- Beat butter until creamy. Gradually add powdered sugar, cooled raspberry reduction, vanilla, and salt. Whip on high for 3–5 minutes until light and fluffy.
- Pipe raspberry buttercream onto cooled cupcakes. Garnish with fresh raspberries or thin lemon slices if desired.
Notes
Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture and flavor.