Luscious Lemon Raspberry Swirl Cupcakes are a vibrant and refreshing dessert that’s perfect for spring, summer, or any occasion. These tender lemon-flavored cupcakes are swirled with tangy raspberry sauce and topped with creamy frosting for a show-stopping treat.
Why You’ll Love This Recipe
- Bright and Tangy: The combination of lemon and raspberry creates a delightful balance of sweetness and tartness.
- Beautiful Swirl Effect: The raspberry swirl adds an elegant touch to each cupcake.
- Customizable: Easy to adapt with different fillings or frostings.
- Perfect for Any Occasion: Great for birthdays, weddings, or a weekend treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Unsalted butter, softened
- Eggs
- Lemon zest
- Lemon juice
- Milk or buttermilk
- Raspberry sauce (store-bought or homemade)
For the Frosting
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Lemon zest or juice (optional)
- Fresh raspberries for garnish
Optional Raspberry Sauce (Homemade)
- Fresh or frozen raspberries
- Granulated sugar
- Lemon juice
Directions
Make the Cupcakes
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the lemon zest and juice.
- Combine Wet and Dry Ingredients:
- Gradually mix in the dry ingredients, alternating with the milk or buttermilk, starting and ending with the dry ingredients. Mix just until combined.
- Swirl in Raspberry Sauce:
- Fill each cupcake liner about two-thirds full with batter. Drop a small amount of raspberry sauce into each cupcake and use a toothpick to swirl it into the batter.
- Bake:
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Make the Frosting
- Beat Cream Cheese and Butter:
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Add Powdered Sugar:
- Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract and lemon zest or juice, if using.
Assemble the Cupcakes
- Frost:
- Once the cupcakes are cool, pipe or spread the frosting over each cupcake.
- Garnish:
- Drizzle with raspberry sauce or garnish with fresh raspberries for an extra touch.
Servings and Timing
- Servings: Makes 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Blueberry Swirl: Swap raspberries for blueberries in the sauce for a different flavor.
- Lemon Poppyseed Cupcakes: Add poppyseeds to the batter for a fun twist.
- Vegan Version: Use plant-based milk, vegan butter, and egg replacer.
- Coconut Lemon: Add shredded coconut to the batter and garnish for a tropical vibe.
- White Chocolate Raspberry: Stir white chocolate chips into the batter for a decadent touch.
Storage
- Refrigerator: Store cupcakes in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
- Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw in the fridge and frost before serving.
FAQs
1. Can I use store-bought raspberry jam instead of making raspberry sauce?
Yes, just warm the jam slightly to make it easier to swirl into the batter.
2. What’s the secret to fluffy cupcakes?
Don’t overmix the batter, and ensure your ingredients are at room temperature.
3. Can I make these cupcakes gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
4. How do I make homemade raspberry sauce?
Simmer raspberries, sugar, and lemon juice until thickened. Strain to remove seeds if desired.
5. Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled works in a pinch.
6. What piping tip works best for frosting these cupcakes?
A star tip like Wilton 1M creates a beautiful swirl effect.
7. Can I add lemon curd to the center of the cupcakes?
Yes, use a piping bag or spoon to fill the center with lemon curd for an extra burst of flavor.
8. How do I prevent the cupcake liners from sticking?
Use high-quality liners and let the cupcakes cool completely before removing them.
9. Can I double the recipe?
Yes, just double all the ingredients and bake in two batches if needed.
10. How do I keep the frosting from melting?
Chill the frosting for 10-15 minutes before piping if it becomes too soft.
Conclusion
Luscious Lemon Raspberry Swirl Cupcakes are a delightful blend of bright citrus and sweet berries, perfect for any celebration or casual treat. With their tender crumb, tangy swirl, and creamy frosting, these cupcakes are as beautiful as they are delicious. Give them a try and brighten up your dessert table!
PrintLuscious Lemon Raspberry Swirl Cupcakes
These Luscious Lemon Raspberry Swirl Cupcakes are bursting with zesty lemon flavor and swirled with sweet raspberry goodness. Topped with a fluffy lemon buttercream, they’re a perfect balance of tart and sweet, ideal for celebrations or anytime you need a bright and cheerful treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- ½ cup fresh lemon juice (about 2 lemons)
- ½ cup buttermilk
- ½ cup raspberry preserves or puree
For the Lemon Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1–2 tbsp heavy cream (as needed for consistency)
- Fresh raspberries and lemon slices for garnish (optional)
Instructions
Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together with a hand or stand mixer until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually mix in the lemon juice and buttermilk, alternating with the dry ingredients, starting and ending with the dry ingredients. Mix until just combined.
Swirl in the Raspberry:
- Fill each cupcake liner about ¾ full with the batter. Add a small dollop (about ½ tsp) of raspberry preserves or puree on top of each cupcake.
- Use a toothpick to gently swirl the raspberry into the batter for a marbled effect.
Bake:
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Lemon Buttercream:
- In a large bowl, beat the butter with a mixer until creamy. Gradually add the powdered sugar, 1 cup at a time, mixing until smooth.
- Add the lemon juice and zest, and beat until well combined. Add heavy cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
Frost the Cupcakes:
- Pipe or spread the lemon buttercream onto the cooled cupcakes. Garnish with fresh raspberries and lemon slices if desired.
Notes
- Raspberry Swirl Shortcut: Use store-bought raspberry jam for ease. For homemade, blend fresh raspberries with a touch of sugar and strain out the seeds.
- Storage: Store in an airtight container at room temperature for 1 day or in the refrigerator for up to 4 days. Bring to room temperature before serving.
- Customization: Add poppy seeds to the batter for a fun twist!