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Lemon Raspberry Cupcakes With Bright Citrus Frosting - A Fresh, Zesty Treat

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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 servings

Ingredients
  

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 1/4 cup (60 ml) neutral oil (such as canola or vegetable)
  • 1/2 cup (120 ml) buttermilk, room temperature
  • 1/3 cup (80 ml) fresh lemon juice (about 2 lemons)
  • 2 tablespoons finely grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups fresh raspberries (plus a few extra for topping, optional)
  • 1 tablespoon flour (for tossing raspberries)
  • 6 tablespoons (85 g) unsalted butter, softened
  • 4 ounces (115 g) cream cheese, softened
  • 2 1/2–3 cups (300–360 g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon orange juice (or sub more lemon for extra tang)
  • 1 tablespoon finely grated lemon zest
  • Pinch of salt
  • 1–2 teaspoons milk or cream, as needed for consistency

Instructions
 

  • Prep your pan and oven: Line a 12-cup muffin tin with paper liners. Preheat the oven to 350°F (175°C).
  • Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Combine wet ingredients: In a large bowl, whisk sugar, eggs, melted butter, and oil until smooth and glossy. Add buttermilk, lemon juice, lemon zest, and vanilla. Whisk again until fully combined.
  • Bring the batter together: Add the dry ingredients to the wet in two additions. Stir gently with a spatula until just combined. Do not overmix.
  • Prep the raspberries: Pat raspberries dry. Toss them with 1 tablespoon of flour to coat. This helps keep them suspended in the batter.
  • Fold in the berries: Gently fold the raspberries into the batter, taking care not to crush them.
  • Fill liners: Divide the batter evenly among the 12 cups, filling each about 2/3 to 3/4 full.
  • Bake: Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  • Make the frosting: Beat butter and cream cheese together until smooth and fluffy, about 2 minutes. Add 2 1/2 cups powdered sugar, lemon juice, orange juice, lemon zest, and a pinch of salt. Beat until creamy. If too soft, add more powdered sugar; if too thick, add 1–2 teaspoons milk until it’s spreadable and holds peaks.
  • Frost: Once cupcakes are fully cool, spread or pipe the citrus frosting on top. Garnish with a fresh raspberry or a sprinkle of zest, if you like.