Raspberry Lemon Heaven Cupcakes are soft, moist lemon cupcakes made with white cake mix, buttermilk, fresh raspberries, and lemon zest—then topped with a tangy lemon cream cheese frosting. They’re bright, sweet, slightly tart, and full of flavor.

I made these for a family BBQ, and let me tell you—these little cupcakes disappeared fast.

The lemon zest adds that bright pop, the raspberries give them a sweet-tart burst, and the cream cheese frosting? It’s the cherry on top. Well, not literally, but you get me.

These cupcakes are made with everyday ingredients, no mixer required (unless you want to use one), and no fancy equipment. Just real, simple baking that tastes amazing.

Whether you’re baking for a birthday, picnic, or just need something good with your coffee, this recipe has you covered.

How To Make Raspberry Lemon Heaven Cupcakes?

Recipe Overview

Recipe: Raspberry Lemon Heaven Cupcakes
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Cuisine: American
Course: Dessert, Snack
Difficulty: Easy
Yield: 24 cupcakes
Calories: Approx. 240 per cupcake

Equipment Needed

Large mixing bowl
Whisk or electric mixer
Cupcake pan (standard 12-cup)
Cupcake liners
Zester or grater
Spatula
Cooling rack

Ingredients

For the Cupcakes:

1 box white cake mix
1 cup buttermilk (use this instead of water)
1/2 cup vegetable oil
3 large eggs
Zest of 1 lemon
1 cup fresh raspberries

For the Frosting:

1/2 cup unsalted butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
1/2 tsp vanilla extract

Ingredient Notes

1. Buttermilk: Don’t skip this! It gives the cupcakes a soft texture and that bakery-style taste.

2. Raspberries: Fresh ones work best. If you only have frozen, don’t thaw—just toss them in frozen.

3. Cake mix: A simple white cake mix serves as the perfect blank canvas for all the bright flavours.

4. Lemon zest: Adds a strong lemon kick without needing lemon extract.

5. Cream cheese: This ingredient makes the frosting smooth and slightly tangy, perfect with lemon.

Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line your cupcake pan with paper liners.

Step 2: Mix the Batter

In a large bowl, whisk together the white cake mix, buttermilk, oil, eggs, and lemon zest. Stir just until smooth—don’t overmix.

Step 3: Add the Raspberries

Gently fold in the raspberries. I like to toss them in a teaspoon of flour first so they don’t all sink to the bottom.

Step 4: Fill and Bake

Divide the batter evenly between the cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick comes out clean.

Step 5: Cool Completely

Let the cupcakes cool in the pan for about 5 minutes, then move them to a wire rack to cool completely before frosting.

Step 6: Make the Frosting

In a medium bowl, beat the softened butter and cream cheese until smooth. Add in the powdered sugar, lemon juice, lemon zest, and vanilla. Beat until light and fluffy.

Step 7: Frost the Cupcakes

Once the cupcakes are completely cool, frost them using a spoon, knife, or piping bag—whatever you’ve got works!

Nutrition Facts

Calories: 240
Carbs: 31g
Fat: 12g
Protein: 2g
Sugar: 23g

Tips and Variations

Tips

1. Want extra lemon flavor? Add a bit more zest to the batter or frosting.

2. If the frosting feels too soft, pop it in the fridge for 15 minutes before using.

3. Don’t overmix the batter, or the cupcakes will be dense.

Variations

1. Chocolate chip twist: Add mini white chocolate chips to the batter for a fun surprise.

2. Swap berries: Try blueberries or chopped strawberries instead of raspberries.

3. Make-ahead: Bake the cupcakes a day before and frost them the next day.

Storage
Keep them in an airtight container in the fridge for up to 4 days. Let them come to room temp before serving.

Expert Tips & Troubleshooting

1. Dry cupcakes? You might’ve overbaked them. Stick to the 18–22 minute range and check with a toothpick.

2. Raspberries sinking? Toss them in a bit of flour before folding them into the batter.

3. Frosting too thin? Add a bit more powdered sugar until it thickens up.

Serving Suggestions

These cupcakes are great with iced tea or coffee. You can dress them up with a raspberry on top or a sprinkle of extra lemon zest. I’ve also served them at brunch with fresh fruit and yogurt on the side.

What Do Raspberry Lemon Heaven Cupcakes Taste Like?

These cupcakes have a soft lemon base that’s light and fluffy, with bursts of raspberry in every bite. The cream cheese frosting brings it all together with a sweet and tangy finish.

They’re bright, fruity, and a little bit rich—perfect for any time you want a treat that tastes homemade.

FAQ

Can I Use Frozen Raspberries?

Yes, just don’t thaw them—fold them into the batter frozen to keep the color from bleeding.

Can I Use A Different Cake Mix?

You can try yellow cake mix, but white cake keeps the lemon flavor cleaner.

Can I Freeze These Cupcakes?

Yes! Freeze the unfrosted cupcakes for up to 2 months. Just thaw and frost when you’re ready.

Do I Have To Use Buttermilk?

I really recommend it, but if you don’t have any, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5–10 minutes.

Final Thoughts

If you’ve been looking for a simple way to bring sunshine into your kitchen, these Raspberry Lemon Heaven Cupcakes are it.

They’re light, bright, and taste like something you’d get from a local bakery—but made right at home.

I’d love to hear how yours turn out! Leave a comment or tag me if you post them—I’m always excited to see what you’re baking.