Let Me Tell You About These Raspberry Lemon Cupcakes
Hey there — so listen, I’ve baked a lot of cupcakes in my day (probably way more than I should admit). But these raspberry lemon cupcakes? Oh boy. The first time I made them was for my niece’s seventh birthday, and let’s just say the kids went wild for them — like, literally, I had to hide a couple in the back of the fridge for myself. There’s something about that zingy lemon and the bursts of raspberry that’s just—well, it’s like a little party in your mouth. Not to get too sappy, but now every time I bake these, I think about that chaos, the frosting smears, and the one kid who tried to use a cupcake as a frisbee. (It didn’t work. At all.)
Why You’ll Love This (Even if You’re Not a Big Lemon Fan!)
I make these when I’m feeling a bit fancy but don’t want to fuss for hours. My family goes a bit bonkers for them, mostly because they’re not too sweet — and there’s real fruit in there, which makes them feel healthier (let’s just pretend, okay?). My husband has actually requested these instead of a proper birthday cake, which I think is both lazy and adorable. And honestly, the lemony freshness does a great job hiding any little mistakes you make. Like that one time I forgot to properly line the muffin tin and ended up with...let’s call them rustic cupcakes. Still tasty, just less Instagrammable.
What You’ll Need (With My Rambling Notes)
- 1 and ½ cups (about 190g) all-purpose flour (sometimes I use half whole wheat for a nuttier vibe, but they’re denser)
- ¾ cup sugar (granulated is fine, but my gran always used caster — honestly, both work)
- ½ cup unsalted butter, softened (in a pinch, I’ve used margarine — don’t tell anyone)
- 2 large eggs (I’ve used medium when that’s all I had; it’s fine, just maybe add an extra splash of milk)
- ⅓ cup milk (whole is best, but anything works. Even oat milk, actually!)
- 2 teaspoons fresh lemon zest (sometimes I go rogue and add a third if I’m feeling wild)
- 2 tablespoons lemon juice (fresh is ideal, but bottled honestly works if you’re out)
- 1 teaspoon pure vanilla extract
- 1 and ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup fresh raspberries (I’ve tried frozen, but they get a bit watery — just toss them in flour first if you do)
How I Make Them (And Where I Usually Sneak a Taste)
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners, or you can just grease it if you’re out — but stick with liners if you value your sanity at cleanup.
- In a big bowl, cream together the butter and sugar until it’s pale and fluffy (I do this by hand when I’m feeling energetic, otherwise the hand mixer comes out). This is where I always sneak a taste; don’t judge.
- Add the eggs, one at a time, mixing after each. Don’t worry if it looks a bit curdled — it’ll sort itself out, promise.
- Mix in the lemon zest, lemon juice, and vanilla. This smells amazing, almost enough to make you forget you’re elbow-deep in batter.
- In a separate bowl, whisk together the flour, baking powder, and salt. (Yes, you can just use a fork. No one’s policing you.)
- Add the dry ingredients to the wet in two parts, alternating with the milk. So: a bit of flour mix, a splash of milk, repeat. Don’t overmix — actually, I find it works better if you stop just before it looks done.
- Gently fold in the raspberries. If they’re fresh, just toss ‘em in. If you’re using frozen, roll them in a little flour first so they don’t bleed everywhere.
- Spoon the batter into your liners. Fill them about ¾ full — or eyeball it. That’s what I do.
- Bake for 17-22 minutes, but start checking at 17. A toothpick should come out mostly clean, but maybe with a crumb or two (sometimes the raspberry will mess with your toothpick, though, so just check for golden tops).
- Let them cool in the pan for a few minutes, then move them to a wire rack. Or, you know, a clean chopping board if you don’t have a rack (I never do).
Stuff I’ve Learned (Usually the Hard Way)
- Don’t overmix. Seriously — they get tough. Ask me how I know.
- If your raspberries are super juicy, pat them dry or your cupcakes might be a bit soggy. Not the end of the world though; just a bit messy.
- I once tried to skip the lemon zest. Nope! The flavor’s just not the same. But if you’re utterly out, swap for a few drops of lemon extract (in an emergency).
- Sometimes I miss a seed or two in the lemon juice. It’s not a tragedy. Adds crunch, ha!
Things I’ve Tried (And the One That Was a Flop)
- I’ve swapped blueberries for raspberries — not bad, just a bit sweeter and less tart.
- Once, I tried a cream cheese swirl in the batter. Looked cool, but actually made them a bit heavy. Maybe don’t bother (unless you love that sort of thing).
- Adding a handful of white chocolate chips is amazing. Just don’t add too many or it gets cloying.
What You’ll Need to Get Baking (And What to Improvise If You Don’t Have It)
- Muffin tin (I’ve baked these in silicone molds too — works fine. Or, in a pinch, just use those little foil cups on a baking sheet, but they’ll be a bit more, err, rustic.)
- Mixing bowls (I actually use salad bowls sometimes. No shame.)
- Hand mixer or a wooden spoon and some elbow grease
- Measuring cups and spoons (eyeball it if you must, just go easy on the salt...)
- Microplane or grater for the lemon zest (once I used a veggie peeler and chopped the zest up tiny — not ideal, but it works!)
How To Store (Though Good Luck Having Leftovers)
In theory, these keep in an airtight container on the counter for 2 days. You can refrigerate them, but I think they go a bit firm. Pop them in the microwave for a few seconds to revive. But honestly, in my house, they never last more than a day — someone always nicks the last one with their morning coffee.
How I Love To Serve Them (Your Mileage May Vary)
I like them just as they are, maybe with a dusting of powdered sugar if I’m feeling posh. My mate Helen insists on a dollop of thick Greek yogurt and an extra squeeze of lemon. For parties, I’ll sometimes pipe on a swirl of lemon buttercream (if I’m in the mood for washing up a piping bag, which, honestly, isn’t often). Once, I even served them with a scoop of raspberry ripple ice cream — a bit much, but hey, it was a celebration.
Lessons Learned the Hard (and Sticky) Way
- I once tried to halve the sugar thinking I was being all healthy — nope, just turned out sad and bland. Don’t do it.
- Rushing the cooling step? Regretted it. The frosting melted right off. Let them cool, even if you’re impatient.
- Forgetting cupcake liners means you’re probably chiseling them out of the tin. Not fun.
- Don’t skip the zest!
Questions I’ve Actually Been Asked (And My Honest Answers)
- Can I use frozen raspberries?
- Yeah, you totally can. Just toss them in a bit of flour and don’t thaw them — they’ll bleed less that way. But fresh definitely look prettier.
- Is there a way to make these dairy free?
- Sure! Swap the butter for a plant-based spread and use your favorite non-dairy milk. I’ve done it with oat milk and it’s still lush.
- Can I frost them?
- Absolutely! Lemon or vanilla buttercream is my go-to, but honestly, I usually skip it for everyday eating. If you need a recipe, check out Sally’s lemon buttercream — it’s ace.
- Help, the raspberries all sank to the bottom!
- Try tossing them in a spoonful of flour before folding them in. Or don’t worry — sunken berries still taste lovely.
- What’s the best way to zest a lemon?
- I just use a microplane, but if you haven’t got one, a box grater does the trick. Or check this quick guide on zesting lemons.
One Last Little Tangent...
Somehow, every time I bake these, I end up humming that old tune “You Are My Sunshine” under my breath (don’t ask me why — I think it’s the lemons). Life’s weird like that. And hey — if you bake these, let me know how you tweak them! I’m always looking for an excuse to try something new. Or just another reason to eat more cupcakes. (By the way, if you want to see what other folks are up to, I love checking in with King Arthur Baking for inspiration.)
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh raspberries
- ½ cup unsalted butter (for frosting)
- 1 ½ cups powdered sugar (for frosting)
- 2 tablespoons lemon juice (for frosting)
Instructions
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1Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
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2In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then add lemon zest and lemon juice.
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3In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
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4Gently fold in the fresh raspberries. Divide the batter evenly among the cupcake liners.
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5Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
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6For the frosting, beat together the butter, powdered sugar, and lemon juice until smooth and fluffy. Frost the cooled cupcakes and garnish with extra raspberries or lemon zest if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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