From Scratch Lemon Raspberry Cupcakes

These from-scratch lemon raspberry cupcakes are light, zesty, and bursting with juicy raspberries in every bite. Perfect for spring and summer gatherings, they strike the ideal balance between sweet and tangy!

These easy Lemon Raspberry Cupcakes are the perfect blend of bright citrus and fresh berry flavor, all wrapped up in a soft, fluffy cupcake.

Made completely from scratch with real lemon zest and juicy raspberries, they’re a fresh and fruity treat that’s as beautiful as it is delicious.

Whether you’re baking for a birthday, baby shower, or just a sunny afternoon pick-me-up, these cupcakes come together quickly and deliver bakery-level flavor without the fuss.

Top them off with a swirl of lemon buttercream or a dollop of whipped frosting, and watch them disappear in minutes!

Why You Will Love This Recipe!

• Fresh, Zesty Flavor – The real lemon zest and juice pack each bite with a refreshing citrus punch.
• Juicy Raspberry Surprise – Sweet-tart raspberries baked right in make every cupcake a burst of fruity goodness.
• Perfectly Moist Texture – These cupcakes are soft, fluffy, and never dry—just the way homemade should be.
• No Box Mix Needed – Made 100% from scratch with simple ingredients you probably already have on hand.
• Great for Any Occasion – Whether it’s brunch, a birthday, or just because, these cupcakes are always a hit!

Ingredients Needed

• All-Purpose Flour – Provides structure and soft, tender crumb.
• Baking Powder – Helps the cupcakes rise light and fluffy.
• Salt – Enhances flavor and balances the sweet-tart combo.
• Unsalted Butter – Adds richness and helps with moist texture.
• Granulated Sugar – Sweetens and supports light cupcake structure.
• Large Eggs – Bind ingredients and add richness to batter.
• Fresh Lemon Juice – Gives cupcakes a bright, zesty flavor.
• Lemon Zest – Adds intense citrus aroma and flavor boost.
• Vanilla Extract – Rounds out the flavor with warm sweetness.
• Whole Milk or Buttermilk – Keeps cupcakes moist and tender inside.
• Fresh Raspberries – Bursts of tart sweetness in every bite.

How To Make Lemon Raspberry Cupcakes From Scratch

Step One: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease each cup with oil or butter.

Step Two: In a medium mixing bowl, whisk together: ¼ teaspoon salt, 1 ½ cups all-purpose flour, and 1 ½ teaspoons baking powder. Set this bowl aside while you work on the wet ingredients.

Step Three: Cream Butter and Sugar In a large mixing bowl, beat together: ¾ cup granulated sugar and ½ cup softened unsalted butter. Use a hand mixer or stand mixer on medium speed until the mixture becomes light and fluffy—about 2 to 3 minutes.

Step Four: Add Eggs and Flavorings To the butter-sugar mixture, add: 1 teaspoon vanilla extract, 2 large eggs, one at a time, 2 tablespoons fresh lemon juice, and 1 tablespoon lemon zest. Mix well until everything is fully combined and smooth.

Step Five: Gradually add the dry flour mixture and: ½ cup whole milk or buttermilk
Alternate additions, starting and ending with the dry mix. Stir gently just until incorporated—do not overmix. Carefully fold in: 1 cup fresh raspberries
Try not to mash them—gentle folding will keep the batter light and the berries intact (a few pink streaks are totally fine!).

Step 6: Carefully fold in: fresh raspberries. Try not to mash them—gentle folding will keep the batter light and the berries intact (a few pink streaks are totally fine!).

Step 7: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Top with your favorite frosting—lemon buttercream, cream cheese frosting, or a dusting of powdered sugar all work beautifully!

From Scratch Lemon Raspberry Cupcakes Recipe Tips

• Use fresh lemons: Fresh lemon juice and zest give the brightest, most natural flavor—bottled just won’t cut it here.
• Gently fold in raspberries: To avoid turning your batter pink and mushy, fold the berries in carefully at the very end.
• Don’t overmix the batter: Overworking the batter can make cupcakes dense and tough instead of light and fluffy. Mix just until combined!
• Room temperature ingredients: Make sure your butter, eggs, and milk are at room temp for smooth, even mixing.
• Test for doneness: Start checking your cupcakes around 18 minutes with a toothpick to avoid drying them out.

Storing, Freezing & Make Ahead Instructions

• Storing: Keep your lemon raspberry cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, refrigerate them for up to 5 days—but bring to room temp before serving for the best flavor.
• Freezing: To freeze, wrap each cooled cupcake tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to 3 months; thaw overnight in the fridge or at room temperature before frosting or serving.
• Make Ahead: You can bake the cupcakes up to 2 days in advance and store them in an airtight container at room temperature. For the best texture and flavor, frost them just before serving or prepare the frosting ahead and keep it refrigerated until ready to use.

From Scratch Lemon Raspberry Cupcakes Recipe Faqs

Can I use frozen raspberries instead of fresh? Yes, but gently thaw and drain them first to avoid excess moisture that can make the batter soggy.

What can I use instead of buttermilk? Mix ½ cup of milk with 1 teaspoon of lemon juice or vinegar and let it sit for 5 minutes to mimic buttermilk’s tang.

How do I prevent the raspberries from sinking? Lightly toss the raspberries in a small amount of flour before folding them into the batter to help them stay suspended.

Can I make these cupcakes vegan? Yes! Substitute eggs with flax eggs, use plant-based milk, and vegan butter for a delicious dairy-free and egg-free version.

How long do these cupcakes stay fresh? Stored in an airtight container at room temperature, they last about 2 days; refrigerate for up to 5 days to extend freshness.

Can I freeze the cupcakes? Absolutely! Wrap them tightly and freeze for up to 3 months. Thaw overnight in the fridge before frosting or serving.

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