What the heck is this?
These aren’t just cupcakes. These are summer-in-a-wrapper cupcakes. Luscious lemon cake—tender, zesty, and just the right amount of sweet—gets swirled with a fresh raspberry puree that bakes right into the batter like a fruity ribbon of joy. Top it all off with a silky lemon cream cheese frosting, and you’ve got yourself a bake-sale showstopper, birthday hero, or just-because-I-deserve-it treat. No boxed mix shortcuts here, but nothing fussy either—just bright, fresh flavor and classic cupcake vibes turned up to 11.
Why You’ll Love This Recipe
- Big lemon flavor with real juice and zest
- The raspberry swirl is chef’s kiss gorgeous and naturally tart
- Moist, fluffy texture (because dry cupcakes are a crime)
- Easy to make ahead and freezer-friendly
- Lemon cream cheese frosting? Worth licking the spoon (and the bowl)
The Good Stuff You’ll Need
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- ½ tsp vanilla extract
- ½ cup sour cream
- 2 tbsp milk
For the raspberry swirl:
- ¾ cup fresh or frozen raspberries
- 1 tbsp granulated sugar
- 1 tsp lemon juice
For the frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar (sifted)
- 1 tbsp fresh lemon juice
- Zest of ½ lemon
- Pinch of salt
Let’s Do This
Step 1: Swirl prep
In a small saucepan, combine raspberries, 1 tbsp sugar, and 1 tsp lemon juice. Simmer over medium heat for 5–8 minutes until thickened and jammy. Mash the berries as they cook. Once done, press through a fine mesh sieve if you want a seedless swirl (or leave the seeds if you’re cool with texture). Let it cool while you make the batter.
Step 2: Cupcake batter
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat butter and sugar until light and fluffy—about 2 minutes. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla. Beat in sour cream and milk. Add dry ingredients and mix just until combined.
Step 3: Swirl and bake
Scoop the batter into liners, filling each about ¾ full. Drop ½ tsp of raspberry puree onto the top of each cupcake, then use a toothpick or knife tip to swirl it into the batter. Bake for 18–22 minutes, until a toothpick comes out clean. Let cool completely before frosting.
Step 4: Frost that magic
In a large bowl, beat cream cheese and butter until smooth and fluffy. Add powdered sugar, lemon juice, zest, and salt. Beat until silky and pipeable. Transfer to a piping bag (or zip-top bag with the corner snipped) and frost generously.
Serving Suggestions
These beauties are perfect for bridal showers, spring brunches, birthday parties, or just Tuesday dessert therapy. Garnish with a fresh raspberry and a little lemon zest on top for serious bakery vibes.
Switch It Up
- Swap raspberry with blackberry or blueberry for a twist
- Add a drop of lemon extract to the frosting for extra zing
- Make mini cupcakes and swirl with raspberry before baking for party-ready bites
- Want extra raspberry flavor? Add a spoonful of jam into the center of each cupcake before baking (you rebel)
Make-Ahead Tips
Bake the cupcakes a day ahead and store them unfrosted in an airtight container. You can also freeze them for up to 2 months. The raspberry swirl can be made up to 3 days in advance and kept chilled. The frosting stores well in the fridge too—just let it soften before piping.
Questions People Actually Ask
Q: Can I use bottled lemon juice?
A: You can, but fresh lemon juice + zest gives way better flavor. Bottled juice tends to be flat and a bit bitter.
Q: Can I use frozen raspberries?
A: Absolutely. No need to thaw—just toss them in the pot and cook them down.
Q: How do I make them more lemony?
A: Add an extra teaspoon of zest to the batter and a few drops of lemon extract to the frosting. Boom. Lemon bomb.
Q: Can I skip the frosting?
A: You could, but why would you want to? Still, if you’re going lighter, a dusting of powdered sugar works too.
Luscious Lemon Raspberry Swirl Cupcakes: Bright, Tangy, and Totally Irresistible
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
Description
These aren’t just cupcakes. These are summer-in-a-wrapper cupcakes. Luscious lemon cake—tender, zesty, and just the right amount of sweet—gets swirled with a fresh raspberry puree that bakes right into the batter like a fruity ribbon of joy. Top it all off with a silky lemon cream cheese frosting, and you’ve got yourself a bake-sale showstopper, birthday hero, or just-because-I-deserve-it treat. No boxed mix shortcuts here, but nothing fussy either—just bright, fresh flavor and classic cupcake vibes turned up to 11.
Ingredients
For the cupcakes:
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
Zest of 1 lemon
¼ cup fresh lemon juice
½ tsp vanilla extract
½ cup sour cream
2 tbsp milk
For the raspberry swirl:
¾ cup fresh or frozen raspberries
1 tbsp granulated sugar
1 tsp lemon juice
For the frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar (sifted)
1 tbsp fresh lemon juice
Zest of ½ lemon
Pinch of salt
Instructions
Step 1: Swirl prep
In a small saucepan, combine raspberries, 1 tbsp sugar, and 1 tsp lemon juice. Simmer over medium heat for 5–8 minutes until thickened and jammy. Mash the berries as they cook. Once done, press through a fine mesh sieve if you want a seedless swirl (or leave the seeds if you’re cool with texture). Let it cool while you make the batter.
Step 2: Cupcake batter
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat butter and sugar until light and fluffy—about 2 minutes. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla. Beat in sour cream and milk. Add dry ingredients and mix just until combined.
Step 3: Swirl and bake
Scoop the batter into liners, filling each about ¾ full. Drop ½ tsp of raspberry puree onto the top of each cupcake, then use a toothpick or knife tip to swirl it into the batter. Bake for 18–22 minutes, until a toothpick comes out clean. Let cool completely before frosting.
Step 4: Frost that magic
In a large bowl, beat cream cheese and butter until smooth and fluffy. Add powdered sugar, lemon juice, zest, and salt. Beat until silky and pipeable. Transfer to a piping bag (or zip-top bag with the corner snipped) and frost generously.
Notes
Swap raspberry with blackberry or blueberry for a twist
Add a drop of lemon extract to the frosting for extra zing
Make mini cupcakes and swirl with raspberry before baking for party-ready bites
Want extra raspberry flavor? Add a spoonful of jam into the center of each cupcake before baking (you rebel)
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~330 kcal
- Fat: ~17g
- Carbohydrates: ~40g
- Protein: ~3g