Raspberry Lemon Burst Cupcakes
Tart raspberry puree meets fresh lemon zest in a soft cupcake, ready in 25 minutes prep and 18 minutes bake.
Last updated: August 11, 2026
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tbsp fresh lemon zest
- 1/2 cup whole milk
- 1/3 cup raspberry puree, seeds strained out
- 1 cup unsalted butter, softened, for frosting
- 3 cups powdered sugar, for frosting
- 2 tbsp fresh lemon juice
- 3 tbsp raspberry puree, for frosting swirl
Instructions
Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
In a bowl, whisk flour, baking powder, and salt. Set aside.
Beat 1/2 cup butter and granulated sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, then mix in vanilla and lemon zest.
Alternate adding the flour mix and milk, starting and ending with flour. Mix just until combined.
Gently fold in 1/3 cup raspberry puree. Do not overmix or the color will streak too much.
Divide batter evenly among liners, filling each about two thirds full.
Bake 18 to 20 minutes, until a toothpick comes out clean. Cool in the pan 5 minutes, then move to a rack.
For frosting, beat 1 cup butter until smooth, then add powdered sugar in two batches.
Mix in lemon juice until frosting is light and spreadable. Swirl in raspberry puree by hand for a marbled look.
Pipe frosting onto fully cooled cupcakes. Top with a small dab of raspberry puree or fresh lemon zest.
Pro Tips
- • Strain your raspberry puree through a fine mesh sieve to remove seeds. This keeps the batter and frosting smooth.
- • Reduce the raspberry puree in a small pan over low heat for 5 minutes if it looks watery. Let it cool before using.
- • Zest your lemon before you juice it. It is much easier to zest a whole lemon than a squeezed one.
- • Chill the frosting for 10 minutes if it feels too soft to pipe in a warm kitchen.
Recipe Details
Timing
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Nutrition (per cupcake)
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Final Thoughts
These Raspberry Lemon Burst Cupcakes bring a tart sweet balance that feels fresh, not fussy. Once you get the puree ratio right, this recipe becomes a easy go to for spring baking.
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Yes, thaw them fully and drain extra liquid before blending. Frozen raspberries work well since they get pureed anyway.
Why did my batter turn out pink and streaky?
That happens if you overmix after adding the raspberry puree. Fold it in gently with just a few strokes.
Can I make this recipe dairy free?
Swap the butter for a plant based baking stick and use oat milk. The texture stays close to the original.
How long do these cupcakes stay fresh?
Store them in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving for the best texture.
