Easy 12-Pack Raspberry Lemon Cupcakes (Ultra Moist!)
The ultimate easy 12-pack raspberry lemon heaven cupcakes! Fluffy lemon sponge filled with a tangy raspberry core and topped with whipped lemon cream cheese frosting.
Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 2 tbsp fresh lemon juice plus zest of 2 lemons
- 1.5 cups fresh red raspberries or 1/2 cup seedless raspberry jam
- 1 tbsp cornstarch
- 8 oz brick cream cheese softened
- 1/4 cup unsalted butter softened (for frosting)
- 3 cups powdered sugar
Instructions
- Rub lemon zest into sugar, then cream with butter until light and fluffy.
- Add eggs one at a time, then alternate adding the flour mixture and buttermilk.
- Divide batter among 12 muffin liners and bake until a toothpick comes out clean.
- Simmer raspberries with sugar and lemon juice, then thicken with a cornstarch slurry and cool completely.
- Core cooled cupcakes and fill with the thickened raspberry compote.
- Beat cream cheese, butter, powdered sugar, and lemon juice for the frosting, then pipe generously over each cupcake.
Notes
- Rub lemon zest into the sugar before creaming to release maximum citrus oil for a more vibrant lemon flavor.
- Toss any fresh berries folded into the batter in flour first to prevent them from sinking.
- Always cool the raspberry compote completely before filling, so it stays a distinct core rather than melting into the cupcake.