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Fluffy raspberry lemon cupcakes topped with lemon cream cheese frosting and fresh raspberries
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Raspberry Lemon Heaven Cupcakes

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 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 12 cupcakes
Calories: 290kcal

Equipment

  • Mixing Bowl
  • Cupcake Tray
  • Whisk
  • Oven

Ingredients

Main Ingredients

  • 1 box white cake mix
  • 1 cup buttermilk (instead of water)
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 zest lemon
  • 1 cup fresh raspberries

Coating/Topping

  • 1/2 cup unsalted butter (softened)
  • 4 oz cream cheese (softened)
  • 2 cups powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp vanilla 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.

Nutrition

Calories: 290kcal | Fat: 14g