Aug 18


Lemon Raspberry Cupcakes with Raspberry Buttercream

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There are a million things about summer that I love… without a doubt, it’s my favorite season, and one of the reasons are wild raspberries. We have some raspberry bushes at the edge of our property, some I pick at my parent’s place, and for more, I’ll make extra trips to the local farmer’s market.

{Instagram Pic}

Inspired by a local bakery which makes yummy lemon raspberry loaves, I wanted to re-create the recipe to share with you.

{Instagram Pic}

It took about 3 tries, but in my humble opinion, the results are worth it.

Experimentation took place over a period about about 2 weeks, so by the time I did my last batch, the wild raspberries were gone, so these ones are a little larger. Still delicious, but a little less tart… If I make this recipe with California raspberries again, I might also chop them slightly, to help break them up a bit in the batter.

To make the raspberry buttercream, I used home made raspberry coulis (you can find the recipe here if you like) and a smidgen of pink gel coloring, as the coulis actually turns the icing a slight shade of purple-pink.

Piped with an Ateco #807 tip, these were easy to decorate with a raspberry on top.


Hope you enjoy making them and happy baking!



Lemon Raspberry Cupcake Recipe

Lemon Raspberry Cupcakes with Raspberry Buttercream

Yield: Makes 20 cupcakes


  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 Tbs grated lemon zest
  • 1 tsp lemon juice
  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup milk
  • 2 cups raspberries


  1. Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
  2. In a bowl of an electric mixer fitted with the paddle attachment, or in a large bowl, beat butter with sugar until fluffy.
  3. Beat in eggs, 1 at a time.
  4. Beat in lemon zest and lemon juice
  5. Whisk together the flour, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.
  6. Fold raspberries into the batter.
  7. Scoop into paper-lined or a greased muffin tin.
  8. Bake in oven until a cake tester comes out clean, 20 - 25 minutes.
  9. Transfer to rack an let cool before icing.

Raspberry Buttercream

Raspberry Buttercream


  • 1 cup (2 sticks or 227 grams) unsalted butter, room temperature
  • 6 to 8 cups icing sugar (a.k.a. confectioners' sugar, powdered sugar)
  • 1/2 cup milk
  • 1/3 cup raspberry coulis


  1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
  2. With the mixer on low speed, add 6 cups sugar, milk, and raspberry coulis; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

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  1. August 18, 2013 at 7:39 pm | Permalink

    Pretty little cupcakes packed with lemon and summer berry flavor, Marian! Thanks ever so much for sharing after your baking trials. Pinning! xo

  2. August 18, 2013 at 9:23 pm | Permalink

    Such a fabulous recipe!

  3. August 19, 2013 at 7:17 am | Permalink

    Happy Monday again, because there is another blogpost from my favourite girl!

    Marian, these look SO good and I am huge fan of raspberries..I WILL give those a try, a must, so summary too..!

    Thank you so much for this post and the recipe. Isn’t it great to finally come to a result that makes you happy in the end – after a couple of tries?
    I love this feeling <3

    Wish you a wonderful Monday, girl.



  4. August 19, 2013 at 8:15 am | Permalink

    Lovely recipe, Marian! I simply cannot get enough fresh raspberries! 🙂

  5. Robin Horton
    August 19, 2013 at 8:26 am | Permalink

    How many does this make? They look delicious and I just got a great deal on fresh raspberries!

    • August 19, 2013 at 10:23 am | Permalink

      Hi Robin,
      It makes about 20-24 cupcakes (depending on the size you make them). Have fun!

  6. Janet
    August 19, 2013 at 9:22 am | Permalink

    These look divine! How many little cupcakes does the recipe make?

    • August 19, 2013 at 10:29 am | Permalink

      Thanks, Janet. It makes about 20-24 cupcakes, depending on how big you big them.

  7. August 19, 2013 at 10:28 am | Permalink

    Lovely cupcakes!

  8. August 19, 2013 at 10:36 am | Permalink

    Love these!! The flavors are perfect!!

  9. August 19, 2013 at 10:55 am | Permalink

    oh! these are so sweet and pretty. I love the little raspberry on top 🙂

  10. August 19, 2013 at 11:09 am | Permalink

    Love the lemon and raspberry combo and these cupcakes look amazing!

  11. August 19, 2013 at 12:15 pm | Permalink

    I’m drooling at work! These look incredible! I can’t wait to try them out!

  12. August 19, 2013 at 1:21 pm | Permalink

    You had me at wild raspberries. So beautiful, Marian!

  13. August 19, 2013 at 3:21 pm | Permalink

    These cupcakes look wonderful. I absolutely love all the raspberry you added , especially with the lemon.

  14. Maria Theresia
    August 19, 2013 at 3:34 pm | Permalink

    cute cupcakes Marian. I should try to make them myself…
    thank you for sharing all your talent and ideas.

  15. Lulibette Quezada
    August 19, 2013 at 5:43 pm | Permalink

    What a tentation!! they look yummy… thank you Marian! Can’t wait to go to the supermarket to get some raspberries!!

  16. August 19, 2013 at 5:59 pm | Permalink

    These look delicious! I love the lemon raspberry combo! I love your site!

  17. August 19, 2013 at 6:23 pm | Permalink

    So pretty, I love lemon and raspberry desserts!

  18. August 20, 2013 at 10:41 am | Permalink

    how gorgeous are these!! love them

  19. August 21, 2013 at 5:31 am | Permalink

    I adore raspberries, how sweet that you have wild raspberries growing. Those cupcakes look so buttery and delicious.

  20. August 21, 2013 at 9:42 am | Permalink

    These are absolutely gorgeous! Your photography makes my mouth water 🙂

  21. August 21, 2013 at 11:15 am | Permalink

    These are such pretty cupcakes!!

  22. Melanie (Reasons to Skip The Housework)
    August 22, 2013 at 2:01 pm | Permalink

    Found you on Pinterest! We’d love for you to come over to our newest link party over at The Inspiration Network: DELISH- a desserts only link party. Bring your desserts and let’s party!!

    Melanie and Diana
    The Inspiration Network

  23. Barbara
    October 22, 2013 at 12:31 am | Permalink

    I made these this weekend for a baby shower desert table. They are a wonderful flavor combination with the lemon flavor. My raspberries made the buttercream frosting very pink.
    Thanks for all of your testing.

  24. Alyx Runyon
    November 11, 2013 at 2:13 am | Permalink

    So delicious, but I added some lemon curd filling and a raspberry coulis to bump up the flavors of raspberry and lemon in the cakes, it made an amazing improvement!

  25. melissa ortega
    November 25, 2014 at 11:26 am | Permalink

    I just found this place yesterday and Im inlove!!!
    This look absolutely delicious,but finding raspberries here is close to impossible 🙁
    i wonder if i could make this with blackberries or even strawberries
    Thank you

  26. Fariba
    January 23, 2015 at 11:32 am | Permalink

    Such a beautiful cupcake! Thank you for your good recipe.

    • marian
      February 10, 2015 at 1:42 pm | Permalink

      Thanks Fariba, my pleasure!

  27. Sarah
    March 21, 2018 at 8:24 pm | Permalink

    These look so good! Instead of making the raspberry coulis, is there something I can buy at the store that’s close to the same thing?

    • marian
      March 29, 2018 at 10:51 am | Permalink

      Hi Sarah, try a jam without the seeds. Happy baking!

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