I made little bites of joy that pair tart fresh raspberries with zesty lemon in an impossibly light, fluffy cupcake that could change how you think of Best Mini Cupcakes.
I can’t resist a cupcake that surprises you. Raspberry Lemon Heaven Cupcakes sneak a bright pop of lemon zest and little bursts from fresh raspberries into a light crumb that makes you stop and taste twice.
They’re the kind of thing that feels fancy enough for Bake Off Winning Recipes yet simple enough for a lazy afternoon. I could write a whole goofy post titled How To Eat A Cupcake about the right tilt and the little mess you should allow.
If you like playful contrasts this one will make you curious, maybe even argue with your own sweet tooth.
Ingredients
- All purpose flour: gives structure and carbs, not much fiber, keeps cupcakes tender.
- Unsalted butter: rich in fat, adds moisture and flavor, more calories than protein.
- Granulated sugar: provides sweetness and bulk, quick energy, no real nutrients.
- Lemons: bright citrus zing, adds acidity and freshness, vitamin C boost, makes tangy.
- Raspberries: tangy sweet fruit, fiber rich, antioxidants, little sugar per serving.
- Sour cream or Greek yogurt: adds tenderness and tang, some protein, creamy texture.
- Eggs: help bind ingredients, add protein and moisture, make crumb richer.
- Powdered sugar: for frosting sweetness and structure, can be tempered with acidity.
Ingredient Quantities
- 1 1/2 cups (190 g) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (from about 2 medium lemons)
- 1/2 cup (120 ml) whole milk, room temperature
- 1/2 cup (120 g) sour cream or plain Greek yogurt, room temp
- 2 tablespoons fresh lemon juice
- 1 cup (120 g) fresh raspberries, plus extra for garnish
- 1 cup (230 g) unsalted butter, softened for the frosting
- 3 to 4 cups (360 to 480 g) powdered sugar, sifted
- 2 to 3 tablespoons fresh lemon juice for the frosting
- 1 to 2 tablespoons heavy cream or milk (to loosen frosting if needed)
- Pinch of fine salt (for the frosting)
- 1/2 cup (about 120 g) raspberry puree (roughly 3/4 cup fresh raspberries blended with 1 tbsp sugar, strained if you like)
- Optional garnish: extra fresh raspberries and thin lemon slices or candied lemon peel
How to Make this
1. Preheat oven to 350F (175C) and line a 12-cup muffin tin with liners, lightly pressing each so they sit flat; weigh or spoon and level 1 1/2 cups (190 g) flour into a bowl so you dont overpack it.
2. Whisk together the flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon fine salt in a medium bowl, set aside.
3. In a large bowl beat 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and a little fluffy, about 2 to 3 minutes, then beat in 2 large eggs one at a time, stir in 1 teaspoon vanilla and 2 tablespoons lemon zest.
4. In a measuring cup or small bowl combine 1/2 cup (120 ml) whole milk, 1/2 cup (120 g) sour cream or plain Greek yogurt and 2 tablespoons fresh lemon juice; stir to blend.
5. Add the dry and wet mixtures to the butter mixture in three parts, beginning and ending with the dry ingredients, mixing only until just combined each time so you dont overwork the batter.
6. Gently fold in 1 cup (120 g) fresh raspberries, spoon batter into liners about 2 thirds full, bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs; cool in pan 5 minutes then transfer to a rack to cool completely.
7. While cupcakes cool make the frosting: if you havent made the raspberry puree, blitz about 3/4 cup raspberries with 1 tablespoon sugar and strain if you want fewer seeds to yield about 1/2 cup puree. Beat 1 cup (230 g) softened unsalted butter until creamy, then gradually add 3 to 4 cups (360 to 480 g) sifted powdered sugar and a pinch of fine salt.
8. Add 1/2 cup raspberry puree and 2 to 3 tablespoons fresh lemon juice to the butter/powdered sugar, beat until smooth; if frosting is too stiff add 1 to 2 tablespoons heavy cream or milk to loosen, if too thin add more powdered sugar.
9. Frost cooled cupcakes with a piping bag or knife, for a pretty swirl reserve a tablespoon of puree and gently marble it into portions of the frosting before piping; top with extra fresh raspberries and thin lemon slices or candied lemon peel if you like.
10. Store finished cupcakes in an airtight container in the fridge up to 3 days, bring to room temp before serving, or freeze unfrosted for up to 2 months; little tips: handle raspberries gently, dont overbake, and if your batter seems too loose add a tablespoon more flour.
Equipment Needed
1. 12-cup muffin tin and paper liners (press each liner flat so they sit right)
2. Digital kitchen scale or leveled measuring cups and spoons (weigh flour if you can)
3. Large bowl and medium bowl for mixing dry and wet ingredients separately
4. Electric mixer (hand or stand) plus a whisk for the dry ingredients
5. Rubber or silicone spatula and a wooden spoon for folding in raspberries
6. Liquid measuring cup for milk and sour cream mixture
7. Blender, food processor or immersion blender plus a fine mesh sieve for the raspberry puree
8. Cooling rack, toothpick to test doneness, and a piping bag or offset spatula (or knife) for frosting
FAQ
Raspberry Lemon Heaven Cupcakes Recipe Substitutions and Variations
- All purpose flour (1 1/2 cups) → Whole wheat pastry flour, 1:1 swap. Gives a nuttier, slightly denser cupcake, add 1 to 2 tbsp milk if batter seems stiff.
- 1/2 cup unsalted butter (in batter) → 1/2 cup neutral oil (canola or vegetable). Cupcakes stay moister but less buttery, if batter looks too loose cut 1 tbsp milk.
- 1/2 cup sour cream or plain Greek yogurt → 1/2 cup buttermilk or 1/2 cup milk + 1 tbsp lemon juice (let sit 5 minutes). Keeps the tang and tender crumb.
- 1/2 cup raspberry puree → 1/2 cup seedless raspberry jam thinned with 1 to 2 tbsp lemon juice or water, or 3/4 cup frozen raspberries (thawed & lightly mashed) strained if you hate seeds.
Pro Tips
1) Weigh the flour or spoon it into the cup then level it off, otherwise your batter can turn out dry and dense. If you want extra insurance, use a kitchen scale — it really cuts down on guesswork.
2) Keep everything at room temp and be gentle with the raspberries. Cold eggs or butter make a lumpy batter, and folding the berries in too hard will smash them and make the batter turn pink and thin. If you’re worried about sinking or bleeding, lightly toss the berries in a teaspoon of flour before folding them in.
3) Strain the raspberry puree if you don’t like seeds, and add it to the frosting slowly so you can control color and consistency. If the frosting gets too soft, pop it in the fridge for 10 to 15 minutes, then re-whip; if too stiff, add a teaspoon of cream at a time.
4) Don’t overbake, check with a toothpick for a few moist crumbs not dry crumbs, and cool fully before frosting. Cupcakes with fresh fruit and buttercream need to be chilled if you’re keeping them more than a few hours, but bring them back to room temp before serving so the buttercream softens and tastes best.
Raspberry Lemon Heaven Cupcakes Recipe
I made little bites of joy that pair tart fresh raspberries with zesty lemon in an impossibly light, fluffy cupcake that could change how you think of Best Mini Cupcakes.
12
servings
499
kcal
Equipment: 1. 12-cup muffin tin and paper liners (press each liner flat so they sit right)
2. Digital kitchen scale or leveled measuring cups and spoons (weigh flour if you can)
3. Large bowl and medium bowl for mixing dry and wet ingredients separately
4. Electric mixer (hand or stand) plus a whisk for the dry ingredients
5. Rubber or silicone spatula and a wooden spoon for folding in raspberries
6. Liquid measuring cup for milk and sour cream mixture
7. Blender, food processor or immersion blender plus a fine mesh sieve for the raspberry puree
8. Cooling rack, toothpick to test doneness, and a piping bag or offset spatula (or knife) for frosting
Ingredients
-
1 1/2 cups (190 g) all purpose flour
-
1 1/2 teaspoons baking powder
-
1/4 teaspoon baking soda
-
1/4 teaspoon fine salt
-
1/2 cup (115 g) unsalted butter, softened
-
3/4 cup (150 g) granulated sugar
-
2 large eggs, room temperature
-
1 teaspoon vanilla extract
-
2 tablespoons lemon zest (from about 2 medium lemons)
-
1/2 cup (120 ml) whole milk, room temperature
-
1/2 cup (120 g) sour cream or plain Greek yogurt, room temp
-
2 tablespoons fresh lemon juice
-
1 cup (120 g) fresh raspberries, plus extra for garnish
-
1 cup (230 g) unsalted butter, softened for the frosting
-
3 to 4 cups (360 to 480 g) powdered sugar, sifted
-
2 to 3 tablespoons fresh lemon juice for the frosting
-
1 to 2 tablespoons heavy cream or milk (to loosen frosting if needed)
-
Pinch of fine salt (for the frosting)
-
1/2 cup (about 120 g) raspberry puree (roughly 3/4 cup fresh raspberries blended with 1 tbsp sugar, strained if you like)
-
Optional garnish: extra fresh raspberries and thin lemon slices or candied lemon peel
Directions
- Preheat oven to 350F (175C) and line a 12-cup muffin tin with liners, lightly pressing each so they sit flat; weigh or spoon and level 1 1/2 cups (190 g) flour into a bowl so you dont overpack it.
- Whisk together the flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon fine salt in a medium bowl, set aside.
- In a large bowl beat 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and a little fluffy, about 2 to 3 minutes, then beat in 2 large eggs one at a time, stir in 1 teaspoon vanilla and 2 tablespoons lemon zest.
- In a measuring cup or small bowl combine 1/2 cup (120 ml) whole milk, 1/2 cup (120 g) sour cream or plain Greek yogurt and 2 tablespoons fresh lemon juice; stir to blend.
- Add the dry and wet mixtures to the butter mixture in three parts, beginning and ending with the dry ingredients, mixing only until just combined each time so you dont overwork the batter.
- Gently fold in 1 cup (120 g) fresh raspberries, spoon batter into liners about 2 thirds full, bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs; cool in pan 5 minutes then transfer to a rack to cool completely.
- While cupcakes cool make the frosting: if you havent made the raspberry puree, blitz about 3/4 cup raspberries with 1 tablespoon sugar and strain if you want fewer seeds to yield about 1/2 cup puree. Beat 1 cup (230 g) softened unsalted butter until creamy, then gradually add 3 to 4 cups (360 to 480 g) sifted powdered sugar and a pinch of fine salt.
- Add 1/2 cup raspberry puree and 2 to 3 tablespoons fresh lemon juice to the butter/powdered sugar, beat until smooth; if frosting is too stiff add 1 to 2 tablespoons heavy cream or milk to loosen, if too thin add more powdered sugar.
- Frost cooled cupcakes with a piping bag or knife, for a pretty swirl reserve a tablespoon of puree and gently marble it into portions of the frosting before piping; top with extra fresh raspberries and thin lemon slices or candied lemon peel if you like.
- Store finished cupcakes in an airtight container in the fridge up to 3 days, bring to room temp before serving, or freeze unfrosted for up to 2 months; little tips: handle raspberries gently, dont overbake, and if your batter seems too loose add a tablespoon more flour.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 140g
- Total number of serves: 12
- Calories: 499kcal
- Fat: 26g
- Saturated Fat: 16g
- Trans Fat: 0.3g
- Polyunsaturated: 1g
- Monounsaturated: 6.3g
- Cholesterol: 93mg
- Sodium: 117mg
- Potassium: 88mg
- Carbohydrates: 63g
- Fiber: 1.7g
- Sugar: 50g
- Protein: 3.6g
- Vitamin A: 210IU
- Vitamin C: 8.5mg
- Calcium: 21mg
- Iron: 0.33mg
