Name: Lemon Raspberry Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup fresh raspberries; 1/2 cup unsalted butter (for frosting); 2 cups powdered sugar (for frosting); 2 tablespoons lemon juice (for frosting)

If you ever find me elbow-deep in flour and muttering about zest, I’m probably making these Lemon Raspberry Cupcakes. Honestly, they’re the sort of treat that’s gotten me out of more than one baking rut—plus, that one time I forgot a friend’s birthday and these cupcakes saved my bacon (not literally, no bacon here, promise). The first time I baked them, my kitchen smelled like a summer festival, and my niece tried licking the bowl—classic.

Why I Keep Making These (and Maybe You Will Too)

I make this recipe whenever I want something bright but not fussy—especially if I’ve got a lemon or two rolling around the fridge. My family goes crazy for these because they’re not too sweet, and the raspberries always feel a bit posh (even if they’re the frozen ones from the corner shop, shh). Occasionally, a cupcake comes out a little lopsided; I just tell the kids that’s the chef’s special. Also, I’ve broken a few eggshells into the batter before—fishing those out is less fun, so I do try to pay attention here.

What You’ll Need (But Feel Free to Wing It)

1 and 1/2 cups (185g) all-purpose flour (I’ve swapped in cake flour once—came out lighter, but stick to plain if you’re out of options)
1 teaspoon baking powder
1/4 teaspoon salt (my grandmother used to insist on Maldon, but really—table salt is fine)
1/2 cup (115g) unsalted butter, softened (I sometimes use salted and just leave out the added salt!)
1 cup (200g) granulated sugar
2 large eggs (room temp is best, but I forget half the time and it’s never ruined things)
2 teaspoons lemon zest (one big lemon usually does it—use a Microplane if you have one, but a box grater works in a pinch)
1/3 cup (80ml) fresh lemon juice (I’ve squeezed it by hand; sometimes I cheat and use the bottled stuff—don’t tell my mum)
1/2 cup (120ml) milk (whole, skim, oat milk—whatever’s in the fridge, really)
1 and 1/4 cups fresh raspberries (frozen work too, just don’t thaw first or they’ll go a bit mushy)
For the frosting: 1/2 cup unsalted butter, 2 cups powdered sugar, 2-3 tbsp lemon juice, pinch salt, a handful of crushed raspberries for color

Let’s Bake These Beauties (No Need to Stress)

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with whatever cases you’ve got. I once used plain white ones and drew little smiley faces on them with a marker. Highly recommend.
Whisk the flour, baking powder, and salt together in a bowl. Set aside—I usually forget this step and scramble to mix it later; it’s fine if you do too.
In another bowl, beat the butter and sugar until fluffy and light. This takes me about 2-3 minutes with a hand mixer, but you can totally use a wooden spoon and a bit of elbow grease. (Good for the soul, and the biceps!)
Add the eggs one at a time, mixing well after each. Don’t panic if it starts to look a bit curdled—it always comes together once you add the flour.
Stir in lemon zest and juice. The batter may look slightly odd at this point; honestly, I worry every time, but it sorts itself out.
Add half the flour mix, then the milk, then the rest of the flour. Stir gently—if you overmix, they get dense and sad.
Gently fold in raspberries. (This is where I usually sneak a berry or two… quality control, right?)
Spoon into muffin cases—about 2/3 full. If you overfill, you get muffin tops (not the bad kind, but still).
Bake for 18-22 minutes, until golden and springy. I poke them with a toothpick (or a bit of uncooked spaghetti because I never have toothpicks handy).
Let them cool. Actually, I find they taste better the next day, but good luck waiting.
For the frosting, just whip butter until creamy, then slowly add powdered sugar, lemon juice, pinch of salt, and mashed raspberries. Beat until fluffy. Spread or pipe as you like. Sometimes I go for a rustic swoop—it’s more forgiving.

Random Notes from My Real-Life Kitchen

If you use frozen raspberries, toss them in a spoonful of flour before adding—they won’t sink as much. Learned that the hard way, trust me.
Don’t skip the zest. Once I did, and the lemon flavor just wasn’t bright enough. It’s worth the few extra minutes.
Actually, I find the cupcakes taste just as nice without frosting, but my kids strongly disagree.

Variations I’ve Messed Around With

Swap raspberries for blueberries—delish.
Try orange instead of lemon, though honestly, it wasn’t as tangy; but maybe you’ll like it?
I once tried tossing white chocolate chips in. It was… a bit much (too sweet for me).
For a gluten-free option, King Arthur’s GF blend works, but the texture’s a tad different.

You Don’t Need Fancy Equipment (Promise)

All you really need is a muffin tin and a couple of bowls. If you don’t have an electric mixer, a sturdy wooden spoon and some patience will do. I once used a coffee mug to mash berries for the frosting—worked a treat. For zesting, any grater with small holes is fine; just don’t go scraping your knuckles, ouch.

How I Store (Or Don’t Store) Them

These keep in an airtight container at room temp for about two days, fridge for up to four—though honestly, in my house, it never lasts more than a day! If you want to freeze them (without frosting), wrap individually and pop in the freezer—they thaw pretty quickly.

Serving These Up (Family Style or Just For You)

I like serving them with extra raspberries on the side and sometimes a little dollop of whipped cream if I’m feeling fancy. At birthday parties, I put a few fresh mint sprigs on top. The kids usually just grab and run, so maybe that’s unnecessary, ha. Oh, and my mate Dave dunks his in tea—which sounds odd, but actually, not bad.

The Things I’ve Learned (So You Don’t Have To)

I once tried rushing the cooling step and slathered on the frosting too soon… it slid right off. Wait a bit (I know, boring, but necessary).
If you overmix the batter, they can turn out a bit dense—be gentle, like you’re folding a soft jumper.
Sometimes the raspberries sink. I tried dusting them in flour, and it mostly helps, but honestly, a few sunken berries are just part of the fun.

FAQ (From Real People, Not a Robot)

Can I use bottled lemon juice? Sure, but fresh is better if you’ve got it. The flavor’s just zingier. But in a pinch, go ahead; I won’t tell anyone.
How do I stop the fruit from sinking? Tossing them with a bit of flour helps, but honestly, even if they sink, it still tastes great (and looks a bit homemade, which I like).
Can I double the recipe? Yep, but be careful—my oven bakes unevenly with big batches, so maybe rotate the trays halfway through baking.
Is there a vegan version? I haven’t tried it yet (honestly, egg replacements intimidate me), but I hear flax eggs work. If you figure it out, let me know!
Where can I find good cupcake liners? I just use whatever’s cheapest at Target, but if you want fancy ones, Wilton has loads.

And, if you made it this far, thanks for sticking around through my ramblings—and if you bake these Lemon Raspberry Cupcakes, let me know how they turn out! Or just send pics. I love seeing the wild variations people come up with (once, someone added coconut and called it “tropical holiday in a paper cup”).