Triple Raspberry Cupcakes
Published: May 25,2025 / Updated: May 1, 2026
These Triple Raspberry Cupcakes are soft, light and full of fresh raspberry flavor in every bite. They start with a Vanilla Lemon Cupcake filled with juicy raspberries, topped with a creamy Cream Cheese Frosting tinted with raspberry jam. Finished with a bit of homemade raspberry jam, they’re simple to make but feel really special.
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 , this recipe is made without any oil and it still turned out perfect.
💕 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.
Tips and Tricks
→ Rub the lemon zest into the sugar: Take a minute to rub the zest into the sugar with your fingers before mixing. This helps release the natural oils from the lemon zest and gives the cupcakes a stronger, more fragrant lemon flavor. It makes a big difference.
→ Do not overbake the cupcakes: Keep a close eye on the baking time, as even a few extra minutes can dry them out. You want the tops to be set and lightly golden, and a toothpick should come out with just a few soft crumbs. This keeps them soft and moist.
→ Let the cupcakes cool completely before frosting: It’s important to be patient here. If the cupcakes are even slightly warm, the frosting will melt and lose its shape. Fully cooled cupcakes make it much easier to frost cleanly.
→ Coat the raspberries in a bit of flour: Tossing the raspberries in a little flour helps them stay evenly distributed in the batter. Without this step, they tend to sink straight to the bottom while baking.
→ Do not overmix the batter: Once you add the dry ingredients, mix just until everything is combined. Overmixing can make the cupcakes dense and heavy instead of light and fluffy.
→ Don’t overfill the cupcake liners: Filling them about two-thirds full gives the cupcakes enough space to rise properly. If you add too much batter, they can overflow and lose their nice shape.
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.
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.
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 1 month.
5. Can I freeze frosted cupcakes?
I wouldn’t recommend freezing frosted cupcakes. Just prepare the frosting before you’re ready to 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.
7. Why are my cupcakes dry or dense?
A few reasons: overbaking, using too much flour or not enough fat/liquid.
8. 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.
Vanilla sugar: If you don’t have it, just use regular granulated instead.
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.
Buttermilk: Helps loosen up the batter and keeps things soft. You can use regular whole milk if that’s what you have.
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 flavour that balances the sweetness and pairs so well with the raspberries.
Flour: Provides structure. I used all purpose flour.
Baking powder: Helps the cupcakes rise and get nice and fluffy.
For the raspberry jam:
Raspberries: Frozen raspberries work great and break down easily as they cook.
Granulated sugar: Sweetens the jam and helps it thicken slightly. You can adjust depending on how sweet you like it.
Lemon juice: Brightens the flavor and balances the sweetness.
Vanilla extract: Adds a soft, warm flavor that makes the jam taste a little more rounded.
Cornstarch + water: Thickens the jam so it becomes spoonable instead of runny.
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. Start by preparing the jam.
2. In a medium saucepan, combine the raspberries, granulated sugar, lemon juice and vanilla extract.
3. Cook over medium heat for about 20 minutes, until some of the liquid has evaporated but the mixture is still juicy.
4. Stir in the cornstarch slurry and cook for another 2 minutes, whisking constantly until thickened.
5. Blend until smooth using a hand blender or regular blender.
6. Strain to remove the seeds, then cover and let it cool completely in the fridge.
7. Next, prepare the cupcake batter.
8. Preheat the oven to 180°C and line a muffin tin with 12 cupcake liners (this recipe makes 12-15 cupcakes depending on the size of your muffin tin).
9. In a large bowl, rub the lemon zest into the sugar and vanilla sugar.
10. Add the butter and mix until combined.
11. Mix in the eggs and vanilla bean paste.
12. Add the yogurt along with the buttermilk and mix until incorporated.
13. Add the flour and baking powder. Mix until just combined. Do not overmix.
14. Gently fold in the raspberries.
15. Divide the batter evenly between the cupcake liners.
16. Bake in the preheated oven for about 18 minutes.
17. Remove from the oven and let the cupcakes sit in the pan for 10 minutes, then transfer to a wire rack to cool completely. Cover loosely with a clean kitchen towel to prevent the tops from drying out.
18. Once the cupcakes are completely cool, prepare the frosting.
19. In a large bowl, mix the cream cheese, raspberry jam and sugar until smooth.
20. Add the whipping cream and beat until thick and pipeable.
21. To assemble, pipe the frosting onto the cupcakes and top with jam. You can also add some jam inside if you like.
22. Enjoy!
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.
Ingredients
- 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
- 80g fresh or frozen raspberries
- 20g sugar
- 10g water
- 175g cream cheese (I used Philadelphia)
- 150g whipping cream
- 50g granulated sugar
- 30g raspberry jam
Instructions
- 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.
- Preheat your oven to 170•C (fan)
- Make the cupcake batter: In a bowl, mix the sugar and butter until combined. Add the eggs and vanilla and mix again.
- Next, mix in the yogurt and lemon zest.
- Add the flour, baking powder and milk, and mix until smooth.
- Finally, fold in the raspberries.
- Scoop the batter into a muffin tin lined with cupcake liners and bake in the preheated oven for 20 minutes.
- Once ready, let the cupcakes cool completely.
- Mix the cream cheese and sugar until smooth.
- Add the cooled raspberry jam and whipping cream, and beat until fluffy and pipeable.
- Once the cupcakes are completely cool, pipe the frosting on top and enjoy!
Nutrition Facts
Calories
363Fat
20 gSat. Fat
12 gCarbs
42 gFiber
2 gNet Carbs
41 gSugar
27 gProtein
5 gSodium
141 mgCholesterol
82 mg
