Jump to Recipe Print RecipeAs I pulled open the oven door, a rush of citrusy sweetness enveloped the kitchen, reminding me just how magical it can be to whip up a simple dessert at home. These Easy Lemon Raspberry Cupcakes are not only a delightful treat but also a fantastic way to steal the show at any gathering. The tangy burst of raspberry jam wrapped in a moist, fluffy cake mix cupcake creates that perfect balance of sweet and tart flavors. Best of all, this recipe is a total time-saver—ideal for when you need a last-minute dessert that doesn’t skimp on charm. Whether you’re gearing up for a festive occasion or an afternoon pick-me-up with a cup of tea, you’ll find that these cupcakes are a crowd-pleaser that’s incredibly satisfying to make. Ready to indulge in a delightful kitchen adventure? Let’s get started! Why are Lemon Raspberry Cupcakes a must-try? Unmatched Flavor: The combination of zesty lemon and sweet-tart raspberry creates an explosion of flavors that dance on your palate. Quick and Easy: With just a few simple ingredients, this recipe from cake mix makes baking a breeze, even for busy schedules. Impressive Presentation: The eye-catching colors from fresh raspberries and vibrant frosting will make your cupcakes the highlight of any dessert table. Versatile Options: Feel free to switch out the raspberry jam for your favorite fruit jam, or try different frostings for a personalized touch. For a tangy complement, serve with a cup of tea alongside Lemon Raspberry Cookies! Crowd-Pleasing Delight: Perfect for parties, picnics, or simply an afternoon treat, these cupcakes are sure to impress family and friends. Lemon Raspberry Cupcake Ingredients For the Cupcakes • Cake Mix – The foundation for easy Lemon Raspberry Cupcakes; use lemon or vanilla for extra flavor. • Water – This is essential for hydrating the mix; no substitutions needed. • Oil – Helps to keep the cupcakes moist and fluffy; vegetable or canola oil is perfect. • Eggs – Provide structure; substitute with a 1/4 cup of applesauce per egg for an egg-free option. For the Filling • Raspberry Jam – Adds a delightful sweet-tart surprise; feel free to use strawberry or any jam you love! For the Frosting • Butter – Ensures a creamy texture for the frosting; margarine can work for a dairy-free option. • Powdered Sugar – Sweetener to make the frosting delightful; no substitutions recommended unless using sugar alternatives. • Milk/Half and Half – Adds the right texture to the frosting; any non-dairy milk can be substituted. • Vanilla Extract – Enhances the frosting’s flavor; almond extract can be a fun twist. For Garnish • Fresh Raspberries & Lemon Wedges – Perfect for beautifying and adding a pop of color; other berries or citrus fruits can be used if desired. Step‑by‑Step Instructions for Lemon Raspberry Cupcakes Step 1: Preheat and Prepare Start by preheating your oven to 350°F (175°C). While the oven warms up, line a muffin tin with paper cupcake liners to ensure easy release after baking. This step sets you up for success with your Lemon Raspberry Cupcakes, making them perfectly fluffy and irresistible. Step 2: Mix the Batter In a large mixing bowl, combine the cake mix, water, oil, and eggs. Using an electric mixer, beat the mixture on medium speed for about 2 minutes, until everything is well blended and smooth. The batter should be a light yellow color, inviting you to indulge in these sweet treats. Step 3: Fill the Muffin Tin Carefully spoon the prepared batter into each cupcake liner, filling them about two-thirds full. This allows space for the cupcakes to rise without overflowing. With a beautiful, glossy surface, the batter is ready to transform into delightful Lemon Raspberry Cupcakes in the oven. Step 4: Bake to Perfection Place the filled muffin tin in the preheated oven and bake for 18–20 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs. Golden tops signal a perfect bake, so keep an eye on these beauties as they rise. Step 5: Cool the Cupcakes Once baked, remove the cupcake tin from the oven and let it cool for about 5 minutes on a wire rack. Carefully transfer each cupcake to the rack to cool completely, as this will prevent them from becoming soggy. The anticipation of filling these Lemon Raspberry Cupcakes will make the wait worthwhile! Step 6: Core and Fill Using a melon baller or a small knife, carefully core the center of each cooled cupcake to make room for the raspberry jam filling. Gently scoop out a small portion from each cupcake, creating just enough space for a luscious dollop of jam. This sweet-tart surprise will take your cupcakes to the next level. Step 7: Prepare the Frosting In a mixing bowl, beat the softened butter until it becomes light and fluffy, about 2–3 minutes. Gradually add powdered sugar and milk, mixing until you achieve a creamy consistency. The frosting should be smooth and spreadable, ready to adorn your Lemon Raspberry Cupcakes with a perfect swirl. Step 8: Frost and Garnish Once the cupcakes are filled with raspberry jam, use a piping bag or a knife to generously frost the top of each one. Feel free to get creative with the swirls! Finally, add a fresh raspberry and a lemon wedge on top of each cupcake for a charming garnish that showcases their sweet-tart flavor. What to Serve with Lemon Raspberry Cupcakes These light and fluffy treats bring a burst of brightness to any gathering, perfect for elevating your dessert table. Creamy Vanilla Ice Cream: A scoop of smooth ice cream adds a delightful contrast to the tartness, enhancing each bite with a cool, sweet touch. Sparkling Lemonade: The refreshing bubbles and zesty flavor create a lovely pairing, balancing the sweetness of the cupcakes with just the right amount of tang. Fresh Fruit Salad: A medley of seasonal fruits brings freshness and provides a pop of color, complementing the vibrant raspberry and lemon notes. Chocolaty Brownies: For a textural contrast, the fudgy richness of brownies contrasts beautifully with your Lemon Raspberry Cupcakes, offering a delicious duo of flavors. Herbal Tea: A fragrant herbal infusion, like chamomile or mint, adds warmth while allowing the citrus notes to shine through without overpowering them. Lemon Curd Tart: Elevate your dessert experience with a tart; its rich lemon flavor will harmonize wonderfully with the sweet-tart cupcakes for a sophisticated finish. Coconut Macaroons: These chewy coconut treats make a delightful tropical twist that beautifully complements the citrusy notes of your cupcakes. Moscato Wine: A light and sweet wine enhances the dessert experience, creating a lovely pairing that highlights the fruity aspects of the cupcakes. Make Ahead Options These Lemon Raspberry Cupcakes are perfect for meal prep and can easily fit into your busy schedule! You can bake the cupcakes up to 3 days in advance, letting them cool completely before storing them in an airtight container at room temperature. Additionally, you can prepare the raspberry filling and frosting up to 24 hours ahead of time—just refrigerate them in sealed containers to preserve their flavor. When you’re ready to serve, simply core the cupcakes and fill them with jam, then frost them to perfection. This way, you’ll have deliciously fresh cupcakes that taste just as delightful, saving you time and effort on those hectic weeknights! How to Store and Freeze Lemon Raspberry Cupcakes Room Temperature: Keep the cupcakes in an airtight container at room temperature for up to 3 days to maintain their freshness and moisture. Fridge: If you prefer to extend their shelf life, store them in the refrigerator for up to a week; just be sure to keep them covered to prevent drying out. Freezer: For longer storage, freeze unfilled cupcakes for up to 2 months. Once they are completely cooled, wrap them tightly in plastic wrap and place them in an airtight freezer bag. Reheating: Thaw frozen cupcakes in the fridge overnight before filling and frosting them. To enjoy, simply let them come to room temperature or warm them slightly in the microwave for a few seconds. Expert Tips for Lemon Raspberry Cupcakes Cool Before Filling: Allow your cupcakes to cool completely before filling with raspberry jam to prevent melting and sogginess. Soften the Butter: Ensure your butter is at room temperature when making frosting; this creates a smoother, fluffier texture that adheres beautifully to your Lemon Raspberry Cupcakes. Precise Measuring: Use a measuring cup to fill cupcake liners to two-thirds full; overfilling can lead to overflowing and uneven baking. Check Doneness: Always test for doneness by inserting a toothpick into the center; it should come out clean for perfect, moist cupcakes. Adjust Flavor Wisely: When adding lemon zest or juice, start with a small amount and taste as you go; this allows you to reach your ideal flavor balance. Lemon Raspberry Cupcakes Variations & Substitutions Feel free to get creative with these cupcakes and make them your own through various swaps and twists! Egg-Free: Replace each egg with 1/4 cup of applesauce for a dairy-free alternative that keeps cupcakes moist and fluffy. Fruit Jam Substitutes: Swap raspberry jam with your favorite fruit jam, like strawberry or blueberry, for a delightful twist in flavor. Each jam brings its own unique sweetness! Dairy-Free Frosting: Use margarine instead of butter for a creamy, dairy-free frosting that everyone can enjoy. Add a splash of non-dairy milk to achieve the right consistency. Flavor Boost: For a tangy kick, try adding lemon zest or fresh lemon juice into the batter; this will enhance the lemon flavor beautifully. Just remember to start modestly! Different Extracts: If you want to switch it up, consider using almond extract instead of vanilla for a nutty flavor twist that pairs well with the raspberry. Cream Cheese Frosting: Put a spin on the frosting by making a cream cheese version for an extra tangy touch; simply swap half the butter with softened cream cheese. Add a Crunch: Fold in some chopped nuts, like pecans or almonds, into the cupcake batter before baking for an exciting texture contrast. Spice It Up: For those who enjoy a little heat, add a pinch of cayenne pepper to the frosting or batter to create a surprising yet delightful flavor combo. A little goes a long way! For more tasty ideas, check out Strawberry Mango Cupcakes or get inspired by Lemon Pizza Zesty to add more zest to your dessert table! Lemon Raspberry Cupcakes Recipe FAQs How do I know when my lemons and raspberries are ripe? Absolutely! Look for lemons that are firm and heavy for their size, with a bright yellow color. Raspberries should be plump and vibrant, free from dark spots. If you’re buying frozen, choose bags that don’t have clumps, ensuring freshness. How should I store Lemon Raspberry Cupcakes? Store your cupcakes at room temperature in an airtight container for up to 3 days. If you want to keep them longer, refrigeration will extend their shelf life to about a week. Just remember to keep them covered to retain moisture! Can I freeze Lemon Raspberry Cupcakes? Yes, you can! Freeze unfilled cupcakes for up to 2 months. Simply let them cool completely, wrap each cupcake in plastic wrap, and place them in an airtight freezer bag. When you’re ready to enjoy, thaw them in the fridge overnight before filling and frosting. What should I do if my cupcakes sink in the middle after baking? Very commonly, sinking occurs due to overmixing the batter or opening the oven door too early. To prevent this, mix until just combined, and always check your cupcakes after the recommended baking time. A toothpick should come out clean! Are there any dietary considerations I should be aware of? Absolutely! If you’re making these cupcakes for someone with allergies, consider using egg substitutes, as mentioned in the recipe, and opt for gluten-free cake mix if necessary. Always double-check ingredients for everyone’s safety, especially if you’re preparing them for kids or pets. Can I use a different type of jam for the filling? Absolutely! Feel free to substitute raspberry jam with your favorite jam, such as strawberry or blueberry, for a delicious twist. Each jam will add its own unique flavor profile, maintaining that sweet-tart experience in your Lemon Raspberry Cupcakes! Lemon Raspberry Cupcakes that Brighten Your Day No ratings yet Delightful Lemon Raspberry Cupcakes that are easy to make and perfect for any gathering, combining sweet-tart raspberry jam with fluffy lemon cake. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 20 minutes minsCooling Time 5 minutes minsTotal Time 40 minutes mins Servings: 12 cupcakesCourse: DessertCuisine: AmericanCalories: 220 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Cupcake Ingredients1 box Cake Mix Use lemon or vanilla for extra flavor1 cup Water Essential for hydrating the mix1/2 cup Oil Vegetable or canola oil works best3 large Eggs Substitute with 1/4 cup of applesauce per egg for an egg-free optionFilling Ingredients1/2 cup Raspberry Jam Feel free to use strawberry or any jam you loveFrosting Ingredients1/2 cup Butter Softened for creamy texture3 cups Powdered Sugar No substitutions recommended2 tablespoons Milk Non-dairy milk can be substituted1 teaspoon Vanilla Extract Almond extract can be a fun twistGarnish Ingredients12 pieces Fresh Raspberries For beautifying12 pieces Lemon Wedges For a pop of color Equipment muffin tinMixing BowlElectric Mixerpiping bag Method Baking InstructionsPreheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.In a large mixing bowl, combine the cake mix, water, oil, and eggs. Beat on medium speed for about 2 minutes until smooth.Spoon batter into each cupcake liner, filling them about two-thirds full.Bake for 18–20 minutes until a toothpick comes out clean. Let cool for 5 minutes in the tin before transferring to a wire rack.Core the center of each cooled cupcake and fill with raspberry jam.Beat softened butter until light and fluffy. Gradually add powdered sugar and milk for a creamy frosting.Frost each cupcake and garnish with a fresh raspberry and lemon wedge. Nutrition Serving: 1cupcakeCalories: 220kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 160mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 250IUVitamin C: 1mgCalcium: 10mgIron: 1mg NotesAllow cupcakes to cool completely before filling to prevent sogginess. Use room temperature butter for frosting for the best texture. Tried this recipe?Let us know how it was!
