Luscious Lemon Raspberry Swirl Cupcakes

Luscious Lemon Raspberry Swirl Cupcakes are creamy cheesecake-style cupcakes baked on a graham cracker crust, swirled with sweet raspberry preserves, and finished with fresh berries, lemon slices, or a swirl of whipped cream.

They combine the cosy creaminess of cheesecake with the punchy citrus-berry twist of summer desserts, all without the hassle.

The first time I made these Luscious Lemon Raspberry Swirl Cupcakes, I was trying to recreate the lemon raspberry cheesecake bars my grandma used to bake.

But I didn’t want to mess with a springform pan or water bath—I just wanted something simple that still brought all the same bright, creamy flavors. That’s how these swirl cupcakes came to life.

They’re like tiny cheesecake cups packed into cupcake wrappers, topped with a tangy lemon-raspberry swirl.

I brought a batch to a backyard BBQ and they disappeared faster than the burgers.

Whether you’re baking for a birthday, picnic, potluck, or just craving a sweet treat with fresh lemony zing and juicy raspberry ribbons, this recipe hits the spot.

How To Make Luscious Lemon Raspberry Swirl Cupcakes?

Recipe Overview

These lemon and raspberry cupcakes are creamy, citrusy, and swirled with fruity raspberry preserves. A buttery graham cracker crust sets the base for each individual swirl cheesecake cup.

• Prep Time: 20 minutes
• Bake Time: 25 minutes
• Total Time: 45 minutes + chilling
• Cuisine: American
• Course: Dessert
• Difficulty: Easy
• Yield: 12 cupcakes
• Calories: ~290 per cupcake

Equipment You’ll Need

• Muffin pan
• Cupcake liners
• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Zester or fine grater
• Spoon or small offset spatula
• Toothpick (for swirling)

Ingredients

For the crust:

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons melted butter

For the filling:

• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup lemon juice (fresh squeezed)
• 1 tablespoon lemon zest
• 1/4 cup raspberry preserves

For topping

• Fresh raspberries
• Lemon slices
• Whipped cream

Ingredient Notes

1. Cream cheese: Make sure it’s softened—cold cream cheese leads to lumpy batter.

2. Lemon juice: Fresh is best. Bottled just doesn’t taste the same.

3. Raspberry preserves: Seedless works great, but if you like the little crunch from seeds, go for regular.

4. Graham cracker crumbs: You can crush whole crackers in a zip bag or grab a box of pre-crumbed ones to save time.

Instructions

1. Prep your pan

Line a 12-cup muffin pan with cupcake liners. Preheat oven to 325°F (163°C).

2. Make the crust

In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Spoon about a tablespoon into each cupcake liner and press down firmly using the bottom of a glass or spoon. Set aside.

3. Mix the filling

In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla, lemon juice, and zest until just combined.

4. Fill and swirl

Divide the batter evenly over the crusts. Warm the raspberry preserves slightly so they’re easy to swirl. Drop about 1/2 teaspoon on top of each cupcake and swirl gently with a toothpick or skewer.

5. Bake

Bake for 20–22 minutes or until the centers are mostly set but still slightly jiggly. Don’t overbake—cheesecake firms up as it cools.

6. Chill

Let the cupcakes cool completely in the pan, then refrigerate for at least 2 hours before serving.

7. Garnish and serve

Top with fresh raspberries, lemon slices, or a swirl of whipped cream if you’d like.

Nutrition

• Calories: 290
• Carbs: 24g
• Fat: 20g
• Protein: 4g
• Sugar: 17g
• Fiber: 1g

What Do Luscious Lemon Raspberry Swirl Cupcakes Taste Like?

Each bite is creamy, tangy, and a little bit fruity. The lemon juice and zest give a bright citrus flavor, while the raspberry swirl adds that sweet-tart contrast.

The graham cracker base brings it all together with a buttery crunch. It’s like a slice of lemon raspberry cheesecake, but easier to make and even cuter to serve.

Tips

1. No raspberry? Try strawberry preserves or blueberry jam.

2. Want extra lemon flavor? Add a few drops of lemon extract.

3. Dairy-free? Swap cream cheese with a dairy-free version and use vegan butter.

4. Make ahead: These keep well in the fridge for 3–4 days. Store them covered in an airtight container.

5. Freezer-friendly: You can freeze them without toppings for up to a month. Thaw in the fridge overnight.

Serving Suggestions

Serve chilled, topped with a swirl of whipped cream and a single raspberry or lemon wedge for a clean, bakery-style finish.Pair them with coffee, lemonade, or a light sparkling wine if you’re serving guests.

These cupcakes also look great on a dessert tray with other mini treats like brownies or cookies.

FAQ

Final Thoughts

I’d love to hear how your lemon raspberry cupcakes turn out! Leave a comment, share a photo, or let me know if you put your own spin on them.

These little treats are a hit at my house—can’t wait for them to become a favorite in yours, too.