Moist Lemon Cupcakes Raspberry Filling

By Tyla | Last modified on Feb 17, 2026

Featured in: Desserts

Brighten your dessert spread with these moist lemon cupcakes filled with a luscious tangy raspberry center. Each bite delivers a refreshing blend of zesty lemon and sweet raspberries, balanced perfectly with a creamy lemon buttercream topping that’s both smooth and decadent.

Whether it’s a special occasion or an indulgent treat, these cupcakes combine fresh ingredients and rich flavors to delight any palate. Their colorful presentation with pistachios and fresh raspberries adds an elegant finishing touch that’s sure to impress.

Why You’ll Love This Recipe

Refreshing lemon flavor paired with sweet and tart raspberry filling offers a balanced taste.
The moist cupcake texture thanks to sour cream, oil, and milk sets it apart from ordinary cakes.
Delicate lemon buttercream frosting adds richness and a velvety finish.
Easy to make with everyday ingredients and perfect for any celebration.

Ingredients

Granulated Sugar: Granulated sugar infused with fresh lemon zest to add a bright, aromatic sweetness to the cupcakes.
Finely Grated Lemon Zest: Adds natural citrus oils that enhance the lemon flavor and fragrance throughout the cupcake.
Cake Flour: Provides a light, tender crumb essential for soft, fluffy cupcakes that aren’t dense.
Chopped Pistachios: Adds slight crunch and a nutty undertone complementary to the lemon and raspberry flavors.
Baking Powder: Leavening agent that ensures the cupcakes rise evenly and maintain a light texture.
Fine Sea Salt: Balances sweetness and enhances all the other flavors in the batter.
Unsalted Butter: Cubed and at room temperature for easy creaming, giving moisture and richness to the cupcakes.
Sour Cream: Adds moisture and tenderness, contributing to the moist texture that distinguishes these cupcakes.
Whole Milk: Helps provide additional moisture and richness to the batter.
Vegetable Oil: Keeps cupcakes soft and moist without solidifying when chilled.
Large Egg: Binds ingredients and helps structure the cupcakes while adding richness.
Freshly Squeezed Lemon Juice: Supplies the tangy citrus punch that brightens the overall flavor.
Vanilla Extract: Enhances the aroma and complements the lemon without overpowering.
Fresh or Frozen Raspberries: Cooked down to create the vibrant and tangy raspberry filling inside each cupcake.
Granulated Sugar (for filling): Sweetens the raspberry filling, balancing the tartness of berries and lemon juice.
Cornstarch & Water: Thickens the raspberry filling to the perfect consistency to hold inside the cupcakes.
Unsalted Butter (for buttercream): The base of the creamy lemon buttercream frosting that crowns the cupcakes.
Powdered Sugar: Sweetens and stabilizes the buttercream while providing a smooth texture.
Heavy Cream: Lightens and smooths the buttercream for an airy finish.
Lemon Juice & Lemon Zest (for buttercream): Adds extra citrus flavor and brightness to the frosting.
Chopped Pistachios & Fresh Raspberries (decoration): Adds texture and visual appeal to the finished cupcakes, completing their elegant look.

Instructions

Prepare Oven and Cupcake Liners: Preheat your oven to 180°C and line a 12-cup muffin tin with paper liners. This ensures even baking and easy cupcake removal after baking.
Infuse Sugar with Lemon Zest: Rub the lemon zest into the granulated sugar using your fingers until the sugar feels moist and fragrant. This step releases the lemon oils, intensifying the flavor throughout the cupcakes.
Mix Dry Ingredients: In a mixer bowl, whisk together cake flour, lemon-infused sugar, chopped pistachios, baking powder, and sea salt. Combining these now ensures even distribution of leavening and flavor components.
Cream Butter into Dry Mixture: Add cubed, room temperature butter to the dry ingredients and mix on low speed for about 3 minutes until the mixture resembles coarse crumbs. This technique helps create a tender crumb by coating the flour with fat.
Combine Wet Ingredients: In a separate bowl, whisk together sour cream, milk, vegetable oil, egg, vanilla extract, and freshly squeezed lemon juice. This blend adds moisture, fat, and acidity to the batter for a rich, tender cake.
Incorporate Wet Ingredients into Dry: Pour the wet ingredients into the dry mixture and mix briefly to combine. Scrape down the bowl sides to ensure an even batter, then mix until just combined to avoid overworking the gluten.
Fill Cupcake Liners and Bake: Divide the batter evenly among the lined cups, filling each about three-quarters full. Bake for 15 to 20 minutes or until a toothpick inserted comes out with a few moist crumbs. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prepare Raspberry Filling: Cook raspberries, sugar, and lemon juice in a saucepan over medium heat, mashing the berries to release juices. Simmer for 10 to 12 minutes until bubbling and bright red. Whisk cornstarch with water to create a slurry, then stir into the berry mixture and cook for 1 to 2 minutes to thicken. Cool filling completely before use.
Make Lemon Buttercream: Cream unsalted butter in a stand mixer until smooth. Gradually add powdered sugar and mix to combine. Incorporate heavy cream, lemon juice, and lemon zest, then beat on high speed for 2 to 3 minutes until the frosting is light, fluffy, and spreadable.
Fill and Frost Cupcakes: Carefully core the center of each cooled cupcake to create a cavity. Spoon raspberry filling inside each cavity. Pipe lemon buttercream around the filling and add a dollop of raspberry filling on top. Garnish with chopped pistachios and fresh raspberries for color and crunch.

You Must Know

All ingredients should be at room temperature to ensure a smooth batter and proper rising during baking.
Allow raspberry filling to cool completely before filling to prevent melting the buttercream.
You can adjust the sweetness of the raspberry filling by adding more or less sugar to suit your taste.

Storage Tips

Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to one week. Bring to room temperature before serving to restore moist texture and flavors.

Serving Suggestions

These cupcakes are perfect served alongside a cup of herbal tea or a chilled glass of sparkling lemonade. Garnish with extra fresh raspberries and chopped pistachios for a festive touch when entertaining guests.

Professional Tips

Use cake flour rather than all-purpose for a tender crumb and lighter cupcake texture.
Do not overmix batter once wet and dry ingredients are combined to avoid toughness.
Chilling the raspberry filling slightly before piping can help maintain structure inside the cupcakes.

FAQs

Can I use frozen raspberries for the filling?: Yes! Frozen raspberries work well—just thaw and drain excess water before cooking to keep filling thick.
How can I make these cupcakes dairy-free?: Substitute butter with dairy-free margarine, use coconut cream instead of heavy cream, and replace sour cream with a plant-based yogurt.
Can these cupcakes be made ahead of time?: Definitely. You can bake cupcakes and prepare raspberry filling and buttercream a day ahead. Assemble and decorate before serving for the freshest taste.
How do I core the cupcakes safely?: Use a small serrated knife or a cupcake corer to carefully remove the center, leaving the base intact to hold the filling.
What is the best way to store filled cupcakes?: Store in an airtight container in the refrigerator if filled, to keep buttercream stable and preserve raspberry filling quality.
Can I substitute different nuts?: Yes, walnuts or almonds can replace pistachios for garnish, but pistachios pair best with lemon and raspberry flavors.