Name: Raspberry Lemon Heaven Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tbsp lemon zest; 2 tbsp lemon juice; 1 tsp vanilla extract; 1/2 cup milk or buttermilk; 1 cup fresh or frozen raspberries; 2 tbsp granulated sugar; 1 tsp lemon juice; 1 tsp cornstarch; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp lemon juice; 1 tsp lemon zest; 1–2 tbsp heavy cream or milk (as needed for consistency); Optional garnish: fresh raspberries, lemon slices, white chocolate shavings

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Raspberry Lemon Heaven Cupcakes are light, fluffy, and bursting with bright citrus flavor and sweet raspberry goodness. These cupcakes combine soft lemon cake with a luscious raspberry filling and a creamy lemon frosting that makes every bite feel like sunshine. I love how the tangy lemon and sweet raspberry pair perfectly for a refreshing dessert that’s both elegant and easy to make.

Raspberry Lemon Heaven Cupcakes

Why You’ll Love This Recipe

I love this recipe because it tastes as beautiful as it looks. The cupcakes are moist, airy, and full of flavor, while the raspberry filling adds a fun surprise inside. The lemon frosting ties everything together with the perfect balance of tart and sweet. They’re ideal for spring gatherings, summer parties, or anytime I want a cheerful dessert that looks impressive but is simple to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Lemon zest and lemon juice
Vanilla extract
Milk or buttermilk

For the raspberry filling:

Fresh or frozen raspberries
Granulated sugar
Cornstarch (for thickening)
Lemon juice

For the frosting:

Unsalted butter (softened)
Powdered sugar
Lemon juice and zest
Heavy cream or milk (to adjust consistency)
Optional garnish: fresh raspberries, lemon slices, or white chocolate shavings

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, I whisk together the flour, baking powder, and salt.
In another bowl, I cream butter and sugar until light and fluffy.
I beat in the eggs one at a time, followed by lemon zest, lemon juice, and vanilla.
I alternate adding the dry ingredients with milk, mixing until just combined.
I fill the cupcake liners two-thirds full and bake for 18–20 minutes, or until a toothpick comes out clean.
While the cupcakes cool, I make the raspberry filling by heating raspberries, sugar, lemon juice, and cornstarch in a saucepan until thickened, then let it cool completely.
I prepare the frosting by beating butter until creamy, then gradually adding powdered sugar, lemon juice, and cream until smooth and fluffy.
Once the cupcakes are cool, I use a small knife or piping tip to cut a hole in the center and fill each with a spoonful of raspberry filling.
I frost the cupcakes and garnish with fresh raspberries or lemon zest.

Servings and timing

This recipe makes about 12 cupcakes.
Prep time: 25 minutes
Cook time: 20 minutes
Total time: About 45 minutes

Variations

I sometimes swirl the raspberry filling into the batter before baking for a marbled look.
A cream cheese frosting gives a tangy contrast to the sweet cake.
For a shortcut, I use store-bought raspberry preserves instead of homemade filling.
Adding a touch of coconut extract to the frosting gives it a tropical twist.

storage/reheating

I store the cupcakes in an airtight container in the refrigerator for up to 4 days. Before serving, I let them come to room temperature for the best texture. If I want to make them ahead, I bake and freeze the unfrosted cupcakes for up to 2 months, then thaw and fill/frost before serving.

FAQs

Can I use boxed cake mix?

Yes, I use a lemon or white cake mix as a base and add lemon zest and juice to boost the flavor.

Do I have to make the raspberry filling from scratch?

No, raspberry jam or preserves work perfectly for a quick alternative.

Can I make these cupcakes ahead of time?

Yes, I bake the cupcakes a day ahead, store them covered, and fill/frost them right before serving.

Can I use frozen raspberries?

Absolutely. I just thaw and drain them slightly before making the filling.

How can I make the frosting extra fluffy?

I whip it on high speed for a few minutes and add a splash of cream to make it light and airy.

Raspberry Lemon Heaven Cupcakes

Conclusion

Raspberry Lemon Heaven Cupcakes are a delightful mix of tart lemon, sweet raspberry, and creamy frosting that feels like a burst of sunshine in every bite. I love how elegant and refreshing they are, making them perfect for any special occasion or simple afternoon treat. These cupcakes always brighten the table—and my mood—with their light, fruity flavor and stunning presentation.