Lemon Raspberry Cupcakes (GF & DF Option)

These bright and zesty lemon raspberry cupcakes are bursting with fresh berry and citrus flavors and topped with a luscious whipped raspberry frosting. Easy to make gluten-free and dairy-free, they’re the perfect fruity treat for spring and summer celebrations!

Note: This post contains affiliate links, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie.

Why You’ll Love These Lemon Raspberry Cupcakes

If you’re a fan of fruit-forward desserts with a bright, tangy kick, these raspberry lemon cupcakes are for you.

• Soft & Moist: Thanks to sour cream and oil, the cupcakes bake up beautifully tender.
• Fresh & Fruity: Lemon zest, lemon juice, and real raspberries give these cupcakes a naturally vibrant flavor.
• Easy to Customize: Swap in other berries or jams for fun flavor twists!
• Allergy-Friendly Options: These can be made completely gluten-free and dairy-free without sacrificing taste or texture.

Lemon Raspberry Cupcake Ingredients & Substitutions

Here’s a quick breakdown of what you’ll need to whip up a batch of these lemon cupcakes with raspberry. Pay close attention if you need gluten-free and/or dairy-free swaps.

For the Cupcakes

• Flour: Use cake flour for a light texture, or a 1:1 gluten-free baking blend with xanthan gum for a gluten-free version.
• Sugar: Granulated white sugar sweetens and helps with structure. This can be substituted with organic cane sugar or monk fruit.
• Sour Cream: Use full-fat regular or dairy-free—adds moisture and richness.
• Lemon Juice & Zest: Fresh is best for a bright, citrusy flavor, but tottled lemon juice will work.
• Milk: Any variety, regular or dairy-free works here. The higher the fat content the better.
• Eggs: Use three large eggs, or swap for a vegan option like 3 tablespoons of ground flaxseed mixed with 9 tablespoons of warm water (let sit for 5 minutes to gel).
• Vegetable Oil: Keeps the cupcakes soft and moist. Any neutral-tasting oil will work.
• Vanilla Extract: Rounds out the flavor.
• Raspberries: Fresh or frozen—just toss them in a little flour to prevent sinking.

For the Buttercream

• Butter: Use salted regular or dairy-free butter. Make sure it’s in brick form.
• Powdered Sugar: Sweetens and stabilizes the frosting.
• Raspberries: Use fresh or frozen. If using frozen, thaw first.
• Salt: Balances the sweetness.

How to Make Lemon Raspberry Cupcakes

These lemon and raspberry cupcakes are simple to make and perfect for any level of baker. Grab your tools and let’s start baking!

Lemon Raspberry Cupcakes

1. Preheat & Prep: Turn the oven to 350°F and line two cupcake pans with 24 cupcake liners.
2. Mix the Base: Combine sugar and lemon zest first to release all those citrus oils. Then mix in wet ingredients until smooth.
3. Add Dry Ingredients: Stir in flour, baking powder, and salt until just combined.
4. Fold in Raspberries: Toss berries with flour and gently fold into the batter. If using frozen raspberries, do not thaw.
5. Bake: Fill liners ⅔–¾ full and bake for 18–22 minutes.
6. Cool: Let them sit for 10 minutes in the pan, then cool completely on a rack.

Raspberry Buttercream

1. Smash the Raspberries: Mash the raspberries with a fork and strain the seeds if desired.
2. Whip the Butter: Beat the butter until light and fluffy (approximately 5-10 minutes).
3. Add the Ingredients: Measure in the powdered sugar, salt, and raspberry puree and mix on low until combined. Scrape down the sides of the bowl with a spatula.
4. Beat: Whip the buttercream on high speed for another 5 minutes.
5. Decorate: Pipe or spread the buttercream and finish with fresh raspberries, lemon slices, and/or sprinkles!

Lemon Raspberry Cupcake Tips & Tricks

• Tossing Berries in Flour: Helps prevent them from sinking to the bottom.
• Room Temperature Ingredients: Ensures an even, smooth batter.
• Don’t Overmix: Stir just until combined to avoid dense or gummy cupcakes.
• Cool Completely Before Frosting: Prevents buttercream from melting.

Fun Cupcake Flavor Twists

Want to switch things up? Try these fun flavor ideas:

• Swap raspberries for blueberries, strawberries, or blackberries.
• Use a lemon cream cheese frosting instead of raspberry buttercream.
• Add raspberry filling or lemon curd.

How To Store & Freeze Raspberry Lemon Cupcakes

These cupcakes stay fresh in an airtight container at room temperature for up to 5 days. You can also freeze them (unfrosted or frosted) for up to 6 months. Let them thaw at room temperature before enjoying them.

The Best Lemon Raspberry Cupcakes

Sweet, zesty, and bursting with berries, these lemon raspberry cupcakes are the sunshine-filled treat your summer dessert table needs. Moist lemon cupcakes, dotted with juicy raspberries, and topped with the fluffiest raspberry buttercream for the perfect sweet-tart bite. Bonus: they’re easy to make gluten-free and dairy-free so everyone can enjoy them!

An adaptable ingredient list allows you to tailor this recipe to suit all dietary or lifestyle needs. Everybody deserves cupcakes, and now they can have some!

If you make it, tag me on social media @cakedbykatie and leave me a star rating and review below. I cannot wait to see!

More Fruity Cupcake Recipes

If you loved these lemon raspberry cupcakes, here are a few other recipes to try:

• Strawberry Shortcake Cupcakes (Gluten-Free & Dairy-Free)
• Sangria Cupcakes
• Peach Rose Cupcakes

Print