These light, fluffy lemon cupcakes are filled with a sweet raspberry swirl and topped with luscious raspberry lemon buttercream—a perfect balance of tangy, fruity, and sweet! Ideal for spring, summer, or whenever you need a burst of sunshine in every bite.
Why You’ll Love These Cupcakes ❤️
✅ Bright lemon flavor – Zesty and refreshing!
✅ Raspberry surprise inside – A burst of fruity goodness.
✅ Creamy, dreamy frosting – Smooth and not too sweet.
✅ Beautiful pastel pink & yellow – Gorgeous for parties.
Ingredients You’ll Need 🛒
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 blended fresh 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 puree (strained for smooth frosting)
Pinch of salt
For Garnish (Optional):
Fresh raspberries
Lemon slices
Edible flowers
Step-by-Step Instructions 👩🍳
