These Raspberry Lemon Heaven Cupcakes are incredibly fluffy, bursting with tangy lemon flavor, and filled with juicy raspberries. Perfect for dessert or a delightful snack, this easy recipe uses simple ingredients you probably already have.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 12cupcakes
Calories: 290kcal
Equipment
Mixing Bowl
Cupcake Tray
Whisk
Oven
Ingredients
Main Ingredients
1boxwhite cake mix
1cupbuttermilk(instead of water)
1/2cupvegetable oil
3largeeggs
1zestlemon
1cupfresh raspberries
Coating/Topping
1/2cupunsalted butter(softened)
4ozcream cheese(softened)
2cupspowdered sugar
2tbspfresh lemon juice
1tsplemon zest
1/2tspvanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
In a large bowl, whisk together cake mix, buttermilk, oil, eggs, and lemon zest until smooth.
Gently fold in fresh raspberries.
Fill cupcake liners about 2/3 full with batter.
Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Let cool completely.
Meanwhile, beat softened butter and cream cheese in a small bowl until smooth and creamy.
Gradually mix in powdered sugar, then add lemon juice, lemon zest, and vanilla extract. Beat until fluffy.
Frost cooled cupcakes and top with a raspberry and sprinkle of lemon zest. Serve or refrigerate until ready.
Notes
To make these gluten-free, simply use a gluten-free cake mix. For extra lemon flavor, add 1/4 tsp lemon extract to the batter. Store frosted cupcakes in the fridge for up to 2 days.