Lemon & Raspberry Cupcakes

Summer is (sometimes) here — well, it’s the UK, so you never really know — but either way, it’s time to switch things up with a lighter, fresher bake.

Today, I’m sharing these gorgeous Lemon and Raspberry Cupcakes: bright, fruity, refreshing, and almost too pretty to eat! Just look at that buttercream — that stunning pink colour is all natural, thanks to fresh raspberries. No food colouring needed!

There’s just something magical about the combination of zesty lemon and sweet, juicy raspberries. It’s a match made for summer days, BBQs, picnics, or just when you fancy something lighter than rich chocolate bakes. These cupcakes are super simple to whip up and guaranteed to impress!

If you try these out, I’d love to hear how you got on. Tag me @livalittlebakery on Instagram or Twitter, or leave a comment below — I love seeing your bakes!

Lemon & Raspberry Cupcakes

Serves 6

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Ingredients

For the Cupcakes

• 120g plain flour

• 150g caster sugar

• 1½ teaspoons baking powder

• 2 tablespoons grated lemon zest

• 40g unsalted butter (at room temperature)

• 120ml whole milk

• 1 egg

For the Raspberry Buttercream

• 384g icing sugar

• 128g unsalted butter

• 1 heaped teaspoon seedless raspberry jam

• 8 fresh raspberries

To Decorate

• Fresh raspberries

• Sprinkles (optional — but encouraged!)

  
  

To Make the Cupcakes:

1. Preheat the oven to 180°C and line a cupcake tray with cases.

2. Sift the flour into a bowl, then add the sugar, baking powder, lemon zest, and butter. Beat together on a slow speed until combined.

3. Gradually pour in the milk while continuing to beat the mixture.

4. Add the egg and beat until you have a smooth, creamy batter.

5. Divide the mixture evenly between the cupcake cases.

6. Bake for 20 minutes, or until the cupcakes are light golden and a skewer inserted into the middle comes out clean.

7. Allow the cupcakes to cool completely before frosting.

To Make the Raspberry Buttercream:

1. Beat the butter with a third of the icing sugar until smooth.

2. Repeat, adding a third of the icing sugar at a time, until everything is combined.

3. Add the raspberry jam and fresh raspberries, then beat again for 3-5 minutes until light, fluffy, and beautifully pink.

4. Pipe or spread the buttercream onto the cooled cupcakes.

5. Decorate with fresh raspberries and a sprinkle of magic (or sprinkles!).

Enjoy :)

Tips, Tricks & Why You’ll Love Them:

• All-Natural Colour: No artificial colouring needed — the raspberries create a gorgeous, natural pink hue.

• Super Refreshing: The zing of lemon keeps these cupcakes light, fresh, and perfect for warmer days.

• Easy to Decorate: A swirl of buttercream, a fresh raspberry, and a few sprinkles — simple but seriously pretty.

• Make-Ahead Friendly: Bake the cupcakes a day ahead and frost when ready to serve for ultimate ease.