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Light and Fluffy Lemon Raspberry Cupcakes

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These light and fluffy lemon raspberry cupcakes with Swiss meringue buttercream are quick and easy to make, featuring bright lemon flavor and fresh raspberries for a perfect homemade treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • 2 tablespoons fresh lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 cup (120g) fresh raspberries
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar (for buttercream)
  • 1 cup (225g) unsalted butter, softened and cut into cubes (for buttercream)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice (optional, for buttercream)
  • Pinch of salt (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next.
  5. Stir in lemon zest and lemon juice.
  6. Add dry ingredients in three additions, alternating with milk, starting and ending with dry ingredients. Mix gently until just combined.
  7. Gently fold in raspberries using a rubber spatula.
  8. Divide batter evenly among cupcake liners, filling about 3/4 full.
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the Swiss meringue buttercream: Combine egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (70°C).
  12. Transfer mixture to a stand mixer and whip on high until stiff, glossy peaks form and bowl is near room temperature, about 8-10 minutes.
  13. With mixer on medium, add softened butter a few cubes at a time, mixing until smooth and silky.
  14. Beat in vanilla extract, optional lemon juice, and a pinch of salt. Adjust to taste.
  15. Pipe or spread buttercream onto cooled cupcakes and decorate with fresh raspberries or lemon zest curls.

Notes

Use firm, plump raspberries for best texture. Avoid overmixing batter to keep cupcakes light. If buttercream looks curdled, keep mixing or warm the bowl slightly to smooth it out. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use coconut oil and almond or oat milk and consider vegan frosting alternatives.

Nutrition

Keywords: lemon raspberry cupcakes, Swiss meringue buttercream, easy cupcakes, homemade treats, light cupcakes, fluffy cupcakes, lemon desserts, raspberry desserts

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