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Lemon Raspberry Cupcakes

Bursting with both sugary-sweet and brightly tart flavors, lemon raspberry cupcakes are fancy spring cupcakes, perfect for every party or celebration. 
5 from 48 votes
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Ingredients

  • 1 box of Lemon Cake mix
  • 1 cup water
  • ½ cup unsalted butter softened
  • 3 large eggs
  • 2 cups fresh Raspberries

Lemon Frosting

  • 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

Crumble Topping

  • ½ cup light brown sugar
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter melted
  • 1¼ cup flour

Instructions

Cupcake Directions

  • 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

Lemon Frosting

  • 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

Crumble Topping

  • 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