Raspberry Lemon Heaven Cupcakes are the perfect balance of bright citrus flavor and sweet berry goodness. Moist lemon cupcakes are filled with a dreamy combination of raspberry jam and silky lemon curd, then topped with fluffy vanilla frosting and fresh raspberries. Whether you’re baking for a celebration or just treating yourself, these cupcakes are guaranteed to impress.
Why You’ll Love These Raspberry Lemon Cupcakes
- Perfect blend of sweet raspberries and tangy lemon
- Soft, moist cupcakes with a surprise filling
- Elegant enough for parties, easy enough for home bakers
- Freezer-friendly and make-ahead approved
A Bright & Elegant Dessert for Any Occasion
These cupcakes take classic lemon desserts to the next level. The zesty lemon flavor cuts through the sweetness beautifully, while the raspberry filling adds a burst of fruity freshness in every bite. Finished with creamy frosting and a simple garnish, they look bakery-worthy without requiring advanced baking skills.
Ingredients You’ll Need
For the Lemon Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- Zest of 1 fresh lemon
For the Filling
- ½ cup raspberry jam or preserves
- ½ cup lemon curd
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Fresh raspberries for garnish
How to Make Raspberry Lemon Heaven Cupcakes
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter & Sugar
In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
Step 4: Combine Wet & Dry Ingredients
Alternate adding the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients. Mix until just combined.
Step 5: Bake
Fill cupcake liners about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely.
Step 6: Fill the Cupcakes
Core the center of each cupcake. Fill halfway with raspberry jam and halfway with lemon curd. Replace the cupcake tops.
Step 7: Make the Frosting
Beat butter until smooth. Gradually add powdered sugar, vanilla extract, and cream until fluffy and spreadable.
Step 8: Decorate & Serve
Pipe or spread frosting over cupcakes. Garnish with fresh raspberries and serve.
Baking Time Guide
- Standard cupcakes: 18–20 minutes
- Mini cupcakes: 10–12 minutes
- Jumbo cupcakes: 22–25 minutes
Storage Instructions
- Room Temperature: Unfrosted cupcakes keep for 2 days
- Refrigerator: Frosted cupcakes last up to 4 days
- Freezer: Unfrosted cupcakes freeze well for up to 2 months
Tips for Perfect Results
- Use fresh lemon zest for maximum flavor
- Do not overmix the batter
- Chill fillings if they’re too runny
- Bring refrigerated cupcakes to room temperature before serving
Raspberry Lemon Heaven Cupcakes Recipe Card
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes
Description: Soft lemon cupcakes filled with raspberry jam and lemon curd, topped with fluffy vanilla frosting and fresh raspberries. A stunning dessert for any occasion.
Notes
- Swap raspberry jam with strawberry or blueberry for variation
- Lemon curd can be replaced with lime curd
- Dust with powdered sugar or drizzle raspberry sauce for extra flair
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