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4.98 from 35 votes

Lemon Cupcakes with Raspberry Buttercream

Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting. These Lemon Cupcakes with Raspberry Buttercream Frosting are absolutely delicious!
Course Dessert
Cuisine American
Keyword lemon raspberry cupcakes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 15 cupcakes
Author Danielle

Ingredients

For the lemon cupcakes:

  • 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 tablespoons (45 ml) fresh lemon juice
  • 2 tablespoons lemon zest (about 2 medium lemons)
  • 1/2 cup (120 ml) whole milk
  • 1/4 cup (60 grams) sour cream

For the raspberry buttercream:

  • 1 cup (230 grams) unsalted butter softened
  • 3 and 1/2 cups (420 grams) powdered sugar
  • 1 tablespoon (15 ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1/3 cup raspberry preserves or jam
  • tiny pinch of salt

Instructions

To make the lemon cupcakes:

  • Preheat oven to 350°F. Line two muffin pans with 15 cupcake liners and set aside.
  • In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy. Mix in each egg one at a time, then the vanilla extract, making sure to mix well after each ingredient. Add the lemon juice and lemon zest, mix until well combined, then mix in the milk and sour cream until fully combined.
  • Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Use a rubber spatula or spoon to turn the batter and make sure everything is well combined.
  • Evenly distribute the batter between all 15 cupcake liners, making sure to only fill them a little over halfway full. Bake in batches at 350°F for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.
  • Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool.

To make the raspberry buttercream:

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter until smooth. Mix in the powdered sugar, heavy cream, and vanilla extract until well combined. Add in the raspberry preserves (or jam) and salt and continue mixing until fully combined.
  • Frost the cooled cupcakes as desired.