Raspberry Lemon Heaven Cupcakes
Raspberry Lemon Heaven Cupcakes are soft, fluffy lemon cupcakes bursting with fresh raspberries and topped with a creamy lemon cream cheese frosting. They’re the perfect mix of sweet, tart, and tangy in every bite.
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Servings: 24 Cupcakes
Calories: 240kcal
Equipment
- 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
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
Calories: 240kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Sugar: 23g