There are desserts that satisfy a craving—and then there are desserts that create a moment. Raspberry Lemon Heaven Cupcakes fall squarely into the second category. These cupcakes are light, tender, and bursting with fresh citrus flavor, balanced perfectly by sweet-tart raspberries tucked inside and crowned with silky lemon frosting. Every bite is vibrant, refreshing, and indulgent without being heavy.

The combination of lemon and raspberry is timeless for a reason. Lemon brings brightness and energy, while raspberries add depth, color, and a gentle tang that keeps sweetness in check. Together, they create a dessert that feels both elegant and playful—perfect for spring gatherings, summer celebrations, brunch tables, baby showers, birthdays, or anytime you want something that tastes as beautiful as it looks.

This recipe was designed to be approachable for home bakers while delivering bakery-quality results. The cupcakes bake up soft and fluffy with a tender crumb, the raspberry filling adds a surprise burst of fruit in the center, and the lemon buttercream frosting ties everything together with smooth, citrusy richness.

Why You’ll Love These Raspberry Lemon Heaven Cupcakes

Perfect balance of sweet and tart
Light, fluffy cupcake texture
Real raspberries for natural flavor
Bright lemon frosting that’s not overpowering
Beautiful presentation with minimal effort

These cupcakes don’t rely on artificial flavors or complicated techniques. Instead, they use simple ingredients and thoughtful layering to create something truly special.

Ingredients

For the Lemon Cupcakes

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
½ cup milk, room temperature

For the Raspberry Filling

1 ½ cups fresh or frozen raspberries
3 tablespoons granulated sugar
1 teaspoon lemon juice
1 teaspoon cornstarch

For the Lemon Buttercream Frosting

¾ cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1–2 tablespoons milk or cream, as needed

Instructions

Preheat oven to 350°F (175°C). Line a standard muffin pan with cupcake liners and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add eggs one at a time, mixing well after each addition.
Mix in lemon zest, lemon juice, and vanilla extract.
Add the dry ingredients in two additions, alternating with the milk, mixing just until combined. Do not overmix.
Divide batter evenly among cupcake liners, filling each about two-thirds full.
Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Cool completely.

Raspberry Filling
9. In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch.
10. Cook over medium heat, stirring gently, until the mixture thickens and raspberries break down.
11. Remove from heat and let cool completely.

Lemon Buttercream
12. Beat butter until creamy. Gradually add powdered sugar, mixing until smooth.
13. Add lemon juice, zest, and milk as needed to reach a smooth, pipeable consistency.

Assembly
14. Use a small knife or cupcake corer to remove the center of each cupcake.
15. Spoon raspberry filling into the center.
16. Pipe or spread lemon buttercream frosting on top.
17. Garnish with fresh raspberries or lemon zest if desired.