If you’re looking for the perfect cupcake to welcome spring, celebrate a birthday, or brighten a brunch table, these Raspberry Lemon Heaven Cupcakes deliver a blissful bite of sunshine. Each cupcake is bursting with sweet-tart raspberries and vibrant lemon zest, topped with a cloud of zesty lemon frosting that’s silky, fresh, and utterly addictive.
🍋 Why You’ll Love Raspberry Lemon Heaven Cupcakes
- 🌸 Light, fruity flavor – Not overly sweet, thanks to real raspberries and lemon zest
- 🧁 Moist and tender crumb – Perfectly soft and bakery-style fluffy
- 🌿 Fresh ingredients, no fuss – Made with pantry staples and seasonal fruit
- 🎉 Crowd-pleasing and picture-perfect – Ideal for baby showers, birthdays, or afternoon tea
These cupcakes earned their name when a guest at my spring brunch took a bite and said, “This tastes like heaven.” From then on, Raspberry Lemon Heaven Cupcakes became a signature bake in my home.
🛒 Ingredients for Raspberry Lemon Heaven Cupcakes
For the Cupcake Base:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- Zest of 1 lemon
- 1 cup fresh raspberries
For the Lemon Frosting:
- ½ cup unsalted butter, softened
- ½ cup powdered sugar (add more for a firmer texture)
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Optional Garnishes:
- Fresh raspberries
- Extra lemon zest
👩🍳 How to Make Raspberry Lemon Heaven Cupcakes
1. Prep Your Oven and Pan
- Preheat to 350°F (175°C).
- Line a standard muffin tin with 12 cupcake liners. Lightly mist with cooking spray to prevent sticking.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
3. Cream the Butter and Sugar
- In a large bowl, beat softened butter until creamy.
- Gradually add granulated sugar and mix until light and fluffy (about 2-3 minutes).
4. Incorporate Eggs and Flavor
- Beat in eggs one at a time.
- Stir in vanilla, lemon zest, and lemon juice. The batter may look slightly curdled — that’s normal!
5. Alternate Wet and Dry Additions
- Add the dry mixture and milk alternately in three parts, beginning and ending with flour.
- Mix until just combined — don’t overmix.
6. Fold in the Raspberries
- Gently fold fresh raspberries into the batter using a spatula. Be careful not to crush them.
7. Fill and Bake
- Divide batter evenly among the cupcake liners (about ⅔ full).
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
🍋 Make the Lemon Cream Frosting
- Whip the butter until light and fluffy (about 2 minutes).
- Gradually add powdered sugar, then beat in the lemon juice and zest.
- Beat until the frosting is smooth, light, and spreadable. Add more powdered sugar if needed for stiffer texture.
🧁 Frost and Decorate
- Once cupcakes are completely cooled, pipe or spread frosting on top.
- Garnish with a fresh raspberry and sprinkle of lemon zest for a bright, beautiful finish.
Pro tip: Use a large star piping tip for bakery-style swirls.
💡 Baking Tips for Raspberry Lemon Heaven Cupcakes
- 🧊 Room temperature ingredients blend more easily and evenly.
- 🫐 Use fresh raspberries for best flavor and texture; if using frozen, thaw and blot dry.
- 🍋 Only zest the yellow part of the lemon—avoid the bitter white pith.
- 🧁 Use a cookie scoop for even cupcake sizes and perfect baking.