Lemon and Raspberry Cupcakes
This lemon and raspberry cupcake recipe is delish! Imagine a luscious lemon cupcake with a lemon curd filling, topped with a swirl of raspberry buttercream and homemade raspberry coulis. They are AMAZING. These are really easy cupcakes to make as well. If you don’t want to make raspberry coulis for this, use shop bought or flavour the buttercream with crushed fresh raspberries instead.
I like to make my cupcakes in muffin tins and use muffin wrappers to get a nice big cupcake, then pipe a swirl of buttercream on the top to add a nice profesh touch.
Why You’ll Love This Recipe
If you’re looking for lemon and raspberry cupcakes that are soft, flavour-packed, and bakery-worthy, this recipe delivers every time.
- Bright citrus flavour – Fresh lemon zest, juice, and extract give the sponge a bold, natural lemon taste.
- Surprise lemon curd centre – Each cupcake has a hidden lemon curd filling for extra moisture and tang.
- Smooth raspberry buttercream – Made with real raspberry coulis for authentic flavour and natural colour.
- Light, fluffy sponge – Self-raising flour and proper creaming create a soft, tender crumb.
- Perfect flavour balance – The sharpness of lemon pairs beautifully with sweet raspberry.
- Ready in 30 minutes – Simple ingredients and straightforward steps make this ideal for quick baking.
- Great for afternoon tea or celebrations – These cupcakes feel special but are easy enough for everyday baking.
This recipe works particularly well if you want a classic British-style cupcake with a modern fruity twist.
Ingredients Breakdown
Here’s what each ingredient does in this lemon and raspberry cupcake recipe, plus helpful substitution notes for flexibility.
For the Lemon Cupcakes
Caster Sugar – Provides sweetness and helps create a light texture when creamed with butter.
Stork or Unsalted Butter (room temperature) – Adds richness and structure. Stork gives a slightly lighter texture, while butter provides a deeper flavour.
Eggs (medium) – Bind the ingredients together and help the cupcakes rise. Always use room temperature eggs for best results.
Self-Raising Flour – Contains baking powder, which helps the cupcakes rise evenly. If substituting, use plain flour plus 2 teaspoons baking powder.
Lemon Extract – Enhances and intensifies the lemon flavour without adding extra liquid.
Fresh Lemon Zest and Juice – Adds natural citrus flavour and brightness. The zest carries the strongest flavour.
Lemon Curd – Creates a soft, tangy centre inside each cupcake. This keeps them moist and adds a surprise filling.
For the Raspberry Buttercream
Unsalted Butter (room temperature) – Forms the base of the buttercream and ensures a smooth texture.
Icing Sugar (sifted) – Sweetens and thickens the buttercream while keeping it silky.
Raspberry Coulis – Adds real raspberry flavour and natural colour. It gives the buttercream a slightly fruity sharpness that balances the sweetness.
Frequently Asked Questions
How do I stop lemon cupcakes from sinking in the middle?
Avoid overmixing the batter and make sure your oven is fully preheated before baking. Overfilling cupcake cases can also cause sinking. Fill cases about two-thirds full.
Can I use frozen raspberries for the coulis?
Yes. Simply cook frozen raspberries down and strain to remove seeds before adding to the buttercream.
How do I make these cupcakes more lemony?
Add extra lemon zest or increase the lemon extract slightly. You can also brush the baked cupcakes with a little lemon syrup before piping the buttercream.
Can I make these cupcakes ahead of time?
Yes. Bake the cupcakes up to 2 days in advance and store in an airtight container. Add the buttercream on the day of serving for best texture.
How should I store lemon and raspberry cupcakes?
Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Bring to room temperature before serving.
Can I freeze these cupcakes?
You can freeze the unfilled, unfrosted cupcakes for up to 3 months. Wrap well and thaw at room temperature before filling and decorating.
Why is my buttercream too soft?
Raspberry coulis adds moisture. If your buttercream is too soft, add a little more sifted icing sugar or chill briefly before piping.
Lemon and Raspberry Cupcakes
Equipment
Ingredients
For the Cupcakes
- 170 grams caster sugar
- 170 grams Stork or unsalted butter at room temperature
- 3 medium eggs
- 225 grams self raising flour
- 1 teaspoon lemon extract
- 1 lemon, zest and juice
- 12 teaspoon lemon curd
For the Buttercream
- 250 grams unsalted butter at room temperature
- 500 grams icing sugar, sifted
- 5 tablespoons homemade raspberry coulis, plus extra for drizzling
Instructions
For the Cupcakes
- Preheat your oven to 180ºC/160ºC Fan/Gas 4. Line a 12 hole muffin tin with cupcake wrappers. I like to use cupcake wrappers from Purple Cupcakes.
- In a stand mixer, or large bowl using a hand mixer, cream together the Stork/butter and caster sugar until light and fluffy.
- Crack the eggs into a jug and lightly whisk. Add the eggs to the butter and sugar mix, then the lemon extract, juice and zest, and mix until well combined.
- Add the flour, mixing until only just combined – don’t overmix. Half fill the cupcake wrappers.
- Make a small well in the centre of each cupcake and add a teaspoon of lemon curd to the middle.
- Cover the lemon curd with the remaining cupcake mixture, making sure each cupcake wrapper is approximately 2/3 full.
- Bake for around 18-20 minutes until ready. A skewer or toothpick inserted into the top of the cupcake will come out clean when they’re ready. Remove from the oven and allow to cool on a wire rack.
For the Buttercream
- Add the ingredients to the bowl of a stand mixer and mix together well.
- The buttercream is ready to be piped onto the cooled cupcakes using a piping bag. Pipe a swirl of buttercream to each cupcake and top with some more of the raspberry sauce. Enjoy with a cup of tea
These lemon cupcakes are best enjoyed on the day you bake them, but if there are any left over they should keep for up to 5 days in an airtight container. The Madeira cake base to the recipe means the cupcakes stay moist for longer. Enjoy!
For more easy cupcake recipes, why not try Chocolate and Blackberry Cupcakes Mini Egg Cupcakes for Easter or Robin Egg Cupcakes.
