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Luscious Lemon Raspberry Swirl Cupcakes

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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.

Ingredients

Scale

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:

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar together with a hand or stand mixer until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
  5. 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:

  1. 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.
  2. Use a toothpick to gently swirl the raspberry into the batter for a marbled effect.

Bake:

  1. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the Lemon Buttercream:

  1. 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.
  2. 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:

  1. 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!

Find it online: https://ukfinda.com/luscious-lemon-raspberry-swirl-cupcakes/