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Raspberry lemon cupcakes with pink raspberry frosting next to some raspberries.
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4.91 from 10 votes

Raspberry Lemon Cupcakes

Flavorful and moist Raspberry Lemon Cupcakes topped with a silky and smooth raspberry meringue buttercream. You are going to LOVE these pretty cupcakes!
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 389kcal


For the lemon curd cupcakes:

  • 1 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter room temperature
  • 2 tsp freshly grated lemon zest
  • 2 large eggs
  • 1/2 cup milk
  • 1 tbsp lemon juice
  • 1/2 cup lemon curd

For the raspberry meringue frosting:

  • 2 large egg whites
  • 10 Tbsp granulated sugar
  • 3/4 cup unsalted butter room temperature
  • 1/2 tsp vanilla extract
  • 1 1/2 cups frozen raspberries


  • Preheat the oven to 350°F (180°C). Prepare a 12-cup muffin pan with paper liners. Set aside.
  • In a small bowl combine flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
  • Add lemon zest and eggs. Beat on medium-high speed until everything is combined, about 2 minutes.
  • Add the flour mixture to the wet ingredients in three additions, beating on low speed after each addition.
  • Beat in the milk and lemon juice on low speed until just combined. Do not overmix the batter!
  • Half-fill each liner with the batter and make a small well in the center. Fill the well with a teaspoonful of the lemon curd (my easy lemon curd recipe) and cover with more of the cupcake mixture so the liners are three-quarters full.
  • Bake for 18-20 minutes. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.
  • While waiting for the cupcakes to cool make the raspberry puree for the frosting. In a small saucepan bring frozen raspberries to a simmer over medium heat.
  • Stir the mixture occasionally, breaking up the berries, until the raspberries have become soft enough to mash and look like raspberry jam. Let simmer until the mixture can coat a spoon, then remove from heat.
  • Strain the mixture through a sieve, discard the seeds. Allow mixture to cool completely before using. This should make 1/4 cup raspberry puree without seeds.
  • In the heatproof bowl of a stand mixer set over a saucepan of simmering water, combine the sugar and egg whites. Cook, whisking constantly until the sugar has dissolved and the mixture is warm to the touch.
  • Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until it holds stiff peaks and the mixture is fluffy and completely cooled, about 6 minutes.
  • Switch to the paddle attachment. Add several tablespoons butter at a time with the mixer running on medium-low speed. Beat well after each addition!
  • Beat in vanilla extract. Switch to the lowest speed to eliminate air bubbles, about 2 minutes. Using a rubber spatula, stir in 1/4 cup of the cooled raspberry mixture until frosting is smooth.
  • Frost cooled cupcakes as desired. To make roses use a Wilton 1M tip. Start in the center, then slowly move your tip in a circle around the center point.


Calories: 389kcal | Carbohydrates: 47g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 318mg | Potassium: 179mg | Fiber: 1g | Sugar: 33g | Vitamin A: 650IU | Vitamin C: 4.9mg | Calcium: 72mg | Iron: 1mg