Raspberry Lemon Heaven Cupcakes 🍋💖


 Light, airy, and bursting with sunshine, these lemon cupcakes are swirled with sweet raspberry and topped with a luscious raspberry-lemon buttercream. A perfect blend of tangy, fruity, and sweet—ideal for spring, summer, or whenever you need a sweet little lift!

Why You’ll Love These Cupcakes ❤️

  • 🍋 Bright Lemon Flavor – Zesty, refreshing, and invigorating.

  • 💗 Raspberry-Filled Centers – A sweet surprise in every bite.

  • 🧁 Silky Buttercream – Creamy, fruity, and perfectly sweet.

  • 🌸 Picture-Perfect Pastels – Beautiful for any occasion.

Ingredients 🛒

For the Lemon Cupcakes

  • 1 ½ cups (190g) all-purpose flour

  • 1 tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt

  • ½ cup (115g) unsalted butter, softened

  • 1 cup (200g) granulated sugar

  • 2 large eggs, room temperature

  • 1 tbsp lemon zest (about 1 lemon)

  • 2 tbsp fresh lemon juice

  • ½ cup (120ml) buttermilk (or milk + ½ tsp vinegar)

For the Raspberry Swirl

  • ½ cup raspberry jam (or puréed raspberries + 1 tbsp sugar)

For the Raspberry Lemon Buttercream

  • 1 cup (230g) unsalted butter, softened

  • 3 ½ cups (420g) powdered sugar

  • 2 tbsp fresh lemon juice

  • 1 tsp lemon zest

  • ¼ cup raspberry purée (strained for smoothness)

  • Pinch of salt

Optional Garnishes

  • Fresh raspberries

  • Lemon slices

  • Edible flowers

How to Make Them 🍰

1. Bake the Cupcakes

  • Preheat oven to 350°F (175°C) and line a cupcake tin.

  • Whisk together the flour, baking powder, baking soda, and salt.

  • In another bowl, cream butter and sugar until light and fluffy. Add eggs, lemon zest, and lemon juice.

  • Alternate adding dry ingredients and buttermilk, mixing gently until just combined.

  • Fill liners ⅔ full and bake 18–20 minutes. Let cool completely.

2. Add the Raspberry Center

  • Use a spoon or cupcake corer to remove the center of each cupcake.

  • Fill the hollow with raspberry jam or purée.

3. Make the Buttercream

  • Beat butter until smooth. Slowly add powdered sugar.

  • Mix in lemon juice, zest, raspberry purée, and salt. Beat until light and fluffy.

4. Frost and Decorate

  • Pipe or spread the buttercream over cooled cupcakes. Garnish with raspberries, lemon slices, or flowers for a stunning finish.

Tips for Success 🔥

  • Use room temperature ingredients for a smooth batter and even rise.

  • Avoid overmixing to keep cupcakes light and tender.

  • Strain raspberry purée for a silky, seed-free frosting.

  • Store in an airtight container up to 3 days, or freeze unfrosted cupcakes for later.

Serving Ideas 🍽️

  • Pair with iced tea or sparkling lemonade for a refreshing treat.

  • Perfect for brunches, showers, or sunny garden parties.

  • Add white chocolate curls for an extra-elegant finish.

The Final Verdict: Sweet Sunshine in Every Bite ☁️

These Raspberry Lemon Heaven Cupcakes are a joyful blend of tart lemon and sweet raspberry, wrapped up in a swirl of soft buttercream. Bake them once, and they’ll become your go-to treat! 💛✨