Bursting with both sugary-sweet and brightly tart flavors, lemon raspberry cupcakes are fancy spring cupcakes, perfect for every party or celebration.
Whether you’re planning a bridal shower, baby shower, or Easter dinner, these cupcakes are the ultimate lemon raspberry dessert. You’ll come up with excuses to bake them; they are that tasty (and that easy, too).
As the weather warms up, life speeds up. You don’t need a complicated recipe. That’s the beauty of these cupcakes! They are so easy to make that you’ll feel like a professional baker!
There are three parts to these cupcakes – the cupcakes, the lemon frosting, and the crumble topping. Here’s what you’ll need for all three.
Lemon Raspberry Cupcakes
- Lemon Cake Mix: This is what gives them the lemon flavor. If you can’t find lemon cake mix, use a white cake mix and add 1/4 a teaspoon of lemon extract.
- Butter: Use unsalted butter and make sure it’s softened before you add it to the cupcake batter.
- Eggs: You’ll use whole eggs, the fresher the better.
- Raspberries: Fresh raspberries are best. If you have to use frozen, let them come to room temperature and then remove excess moisture with a paper towel.
- Butter: Softened, unsalted butter is best when you’re making homemade buttercream frosting.
- Powdered Sugar: No other type of sugar will whip up beautifully in frosting.
- Whipping Cream: Make sure it’s heavy whipping, not half and half.
- Lemon Juice: Fresh lemon juice from lemons will taste brighter and better in the frosting.
- Lemon Zest: Using fresh lemon is best because you’ll need it for the zest, too.
- Raspberry Pie Filling: Even though you can make your own out of sugar and raspberries, it’s easier to just use the canned kind.
How To Make Lemon Raspberry Cupcakes
If you’ve made cupcakes before, then this will be super easy! Just mix the cupcake ingredients together, bake the cupcakes, and let them cool to room temperature.
While they are baking and cooling, use a stand mixer to whip together the homemade lemon raspberry buttercream frosting. Set it aside and mix up your crumble topping.
To assemble the cupcakes, pipe the frosting on top of the cupcakes. Then add some raspberry pie filling on top and sprinkle them with the crumble topping. That’s it!
How Long To Store Homemade Cupcakes
It’s best to store your cupcakes without the frosting if you’re making them ahead of time. As soon as you assemble them, store them in the refrigerator for up to 24-48 hours.
Unfrosted cupcakes will last about four days in a sealed container at room temperature. Homemade buttercream frosting will stay fresh in the refrigerator for up to three days.
Easy topping ideas for lemon cupcakes
Decorating cupcakes can be a fun thing and intimidating for some. However, you can keep it simple by adding shaved chocolates on top or crumble topping.
Crumble topping recipe for cupcakes
- Brown Sugar: Either light or brown sugar will work, but light brown sugar will taste better.
- Granulated Sugar: You’ll need to mix it together with granular sugar.
- Cinnamon: This adds depth and a bit of spice to the topping.
- Butter: Melt the unsalted butter before mixing it together with the rest of the toppings.
- Flour: All-purpose flour has the mildest flavor and is perfect for crumble toppings.
Easy and delicious, these lemon raspberry cupcakes are sunshine in cupcake form.
Lemon Raspberry Cupcakes
- 1 box of Lemon Cake mix
- 1 cup water
- ½ cup unsalted butter softened
- 3 large eggs
- 2 cups fresh Raspberries
- 2 cups unsalted butter softened
- 4½ cups powdered sugar
- 3 – 6 heavy whipping cream
- 2 tablespoons fresh lemon juice
- 1 large lemon zested
- 1 – 21 oz raspberry pie filling
- ½ cup light brown sugar
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup unsalted butter melted
- 1¼ cup flour
- Preheat oven to 350 degrees and line the cupcake pan with the liners
- Using a hand or standing mixer, beat together all ingredients until combined and mixed. Gently fold in the fresh raspberries
- Scoop ¾ batter into the liners
- Bake in the oven for 19 minutes or until a light golden brown. Allow cooling completely
- Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, lemon juice, and lemon zest until smooth and stiff with peaks
- Scoop frosting into the piping bag
- Combine all ingredients in a medium bowl
- Using your fingers, mix ingredients together until combined and crumble like building the cupcake directions
- Pipe a ring of frosting onto the top of the cupcake
- Repeat the step again to have a “wall” of frosting
- Scoop some of the raspberry pie filling into the center of the frosting
- Sprinkle some crumble on top of the Lemon Raspberry Cupcakes