Lemon-Raspberry Cupcakes

If you love raspberries, I really recommend trying this recipe. It’s such a nice summer treat, lemon and raspberry go perfectly together. I topped the cupcakes with a cream cheese frosting, which matched really well, but they’re honestly super tasty even without it.

I recently realized I don’t have many fruity recipes up here. I usually go for chocolatey, sweeter desserts myself, but I know a lot of people enjoy fresh fruity bakes, especially in summer.

These cupcakes turned out really soft and flavourful  and I didn’t even use any oil! I know a lot of people don’t love using oil in desserts (I’m the same, I use it only if I really have to). The base of this cupcake is butter, combined with milk and yogurt.

Why you’ll love this recipe

• Super soft cupcakes - These cupcakes are incredibly soft and tender.

• No oil - Since not everyone is a fan of oil in desserts (myself included), this recipe is made without any oil  and it still turned out perfect.

• Not too sweet - The cupcake itself isn’t overly sweet and neither is the cream cheese frosting on top.

• Refreshing - Thanks to the lemon and raspberries, the flavour is really fresh and light.

• It’s an easy recipe - This recipe is super easy to make and it’s perfect for beginners.

• They are delicious without frosting as well – You can serve these without frosting, just dusted with powdered sugar.

Frequently asked questions

1. How should I store cupcakes?
If they’re not frosted, you can keep them at room temperature in an airtight container for 2–3 days. Once they’re frosted (especially with cream cheese), it’s best to pop them in the fridge in a sealed container. Just a heads-up: the fridge makes the sponge a bit firmer, so take them out 30–60 minutes before eating so they can soften again.

2. Why coat raspberries with flour before baking?
Lightly tossing raspberries in flour helps stop them from sinking to the bottom of the batter. It keeps them more evenly distributed in the cupcakes.

3. Can I use frozen raspberries instead of fresh?
Yes! Just don’t thaw them. Use them straight from the freezer and toss them in a bit of flour like you would with fresh ones. Thawed berries can get mushy and turn the batter watery.

4. Can I make the cupcakes ahead of time?
Definitely. You can bake the cupcakes a day or two ahead and frost them later. They also freeze well (without frosting). Just wrap them tightly and store in a freezer bag for up to 2 months.

5. Can I freeze frosted cupcakes?
I wouldn’t recommend freezing frosted cupcakes. Just prepare the frosting before you’re ready tp serve the cupcakes.

6. How do I know when my cupcakes are done?
Stick a toothpick in the center and if it comes out clean or with just a few crumbs, they’re done.

8. Why are my cupcakes dry or dense?
A few reasons: overbaking, using too much flour or not enough fat/liquid. Also, overmixing the batter can make them tough. For light, moist cupcakes, mix gently and watch your baking time.

9. Can I swap the yogurt for something else?
Yes, sour cream works pretty good.

Ingredients you will need for this recipe

For the batter:

• Butter : Makes the cupcakes soft and rich. I used unsalted butter.

• Sugar: Sweetens the cupcakes and helps them stay moist. Regular white sugar works best here, but you can use light brown sugar for a slightly deeper flavour.

• Eggs: Help hold everything together and make the cupcakes fluffy.

• Vanilla bean paste: Adds a really nice flavour and little vanilla specks. You can use regular vanilla extract too.

• Milk: Helps loosen up the batter and keeps things soft.

• Plain yogurt: This is what makes the cupcakes super soft and tender. You can swap it with sour cream if that’s what you have.

• Raspberries (tossed in flour): I used fresh raspberries, but frozen work too.

• Lemon zest: Adds a fresh, citrusy kick that balances the sweetness and pairs so well with the raspberries.

• Flour: I used all purpose flour.

• Baking powder: Helps the cupcakes rise and get nice and fluffy.

For the raspberry jam:

• Raspberries: You can use fresh or frozen, both work great for the jam.

• Sugar: Sweetens the jam just enough.

• Water: Helps the berries cook down into a smooth jam. Just a splash is enough!

For the frosting:

• Cream cheese: The base of the frosting. I used Philadelphia, but any full fat cream cheese will do.

• Whipping cream: Makes the frosting fluffy and light.

• Sugar: To sweeten the frosting.

• Raspberry jam: Added into the frosting for flavour and colour.

Step by step directions with photos

1.  Make the jam. Add the raspberries, water and sugar to a small saucepan. Cook over medium high heat until most of the water evaporates and the mixture thickens. Once ready, blend the jam, then strain out the seeds. Set aside to cool.

2. Preheat your oven to 170•C (fan)

3. Make the cupcake batter: In a bowl, mix the sugar and butter until combined. Add the eggs and vanilla and mix again.

4. Next, mix in the yogurt and lemon zest.

5. Add the flour, baking powder and milk, and mix until smooth.

6. Finally, fold in the raspberries.

7. Scoop the batter into a muffin tin lined with cupcake liners and bake in the preheated oven for 20 minutes.

8. Once ready, let the cupcakes cool completely.

9. Make the frosting. Mix the cream cheese and sugar until smooth. Add the cooled raspberry jam and whipping cream, and beat until fluffy and pipeable.

10. Once the cupcakes are completely cool, pipe the frosting on top and enjoy!

Yield: 12

Author: Angie

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Lemon-Raspberry Cupcakes

If you love raspberries, I really recommend trying this recipe. It’s such a nice summer treat, lemon and raspberry go perfectly together. I topped the cupcakes with a cream cheese frosting, which matched really well, but they’re honestly super tasty even without it.

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

For the cupcake batter

• 130g unsalted butter, softened
• 200g granulated sugar
• 2 eggs
• 1 teaspoon vanilla bean paste
• 100g milk
• 120g plain yogurt
• 125g fresh raspberries (coated in flour)
• Zest of one lemon
• 215g all-purpose flour
• 8g baking powder

For the raspberry jam

• 80g fresh or frozen raspberries
• 20g sugar
• 10g water

For the frosting

• 175g cream cheese (I used Philadelphia)
• 150g whipping cream
• 50g granulated sugar
• 30g raspberry jam

Instructions

Prepare the jam

1. Add the raspberries, water and sugar to a small saucepan.
2. Cook over medium high heat until most of the water evaporates and the mixture thickens.
3. Once ready, blend the jam, then strain out the seeds.
4. Set aside to cool.

Prepare the cupcake batter

1. Preheat your oven to 170•C (fan)
2. Make the cupcake batter: In a bowl, mix the sugar and butter until combined. Add the eggs and vanilla and mix again.
3. Next, mix in the yogurt and lemon zest.
4. Add the flour, baking powder and milk, and mix until smooth.
5. Finally, fold in the raspberries.
6. Scoop the batter into a muffin tin lined with cupcake liners and bake in the preheated oven for 20 minutes.
7. Once ready, let the cupcakes cool completely.

Prepare the frosting

1. Mix the cream cheese and sugar until smooth.
2. Add the cooled raspberry jam and whipping cream, and beat until fluffy and pipeable.
3. Once the cupcakes are completely cool, pipe the frosting on top and enjoy!

Nutrition Facts

Calories

363

Fat

20 g

Sat. Fat

12 g

Carbs

42 g

Fiber

2 g

Net Carbs

41 g

Sugar

27 g

Protein

5 g

Sodium

141 mg

Cholesterol

82 mg

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