These lemon raspberry cupcakes are easy to make with a fluffy, light and moist texture. Topped with a raspberry buttercream frosting it’s the perfect spring or summer dessert!

Bite taken from lemon raspberry cupcake.

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Lemon Cupcakes with Raspberry Buttercream Frosting

These lemon raspberry cupcakes are made with a tangy lemon cupcake and sweet raspberry buttercream frosting! The zesty lemon flavor balances the fruity raspberry taste for a bright cupcake that is an indulgent lemon dessert.

One of my all time favorite combinations is lemon and raspberry. There is something so refreshing about the two flavors together. The taste just screams citrus, sweet and tart all at the same time. I use the same combination in my raspberry cookies with lemon glaze and it’s to-die for!

Why I Love This Recipe

  • Easy to make. Making lemon cupcakes from cake mix with the addition of dry pudding mix is an easy shortcut that makes these cupcakes so soft and tender!
  • Bright flavors. In the spring and summer a dessert with fresh berries and lemon is refreshing, bright and sweet. This lemon raspberry cupcake recipe is so flavorful!

Ingredient Notes

Lemon raspberry cupcake ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Lemon cake mix: This recipe starts with a box of your favorite lemon cake mix.
  • Instant lemon pudding mix: This is one of the secret ingredients that makes the cupcakes super moist and tender. You’ll be using the dry mix (no need to make the actual pudding first).
  • Eggs: Large eggs work best in this recipe. Your cake mix package instructions may call for a different number of eggs than this recipe, but that’s okay. Stick with the number in this recipe instead.
  • Oil: Canola oil is used to keep the cupcakes moist. Vegetable oil will also work too.
  • Sour cream: Another secret ingredients that contributes to the moist and fluffy texture.
  • Lemon zest: Added for an extra punch of citrus flavor. Feel free to add more or less to taste depending on how much lemon flavor you want your cupcakes to have.
  • Raspberry buttercream frosting: This is similar to a classic buttercream frosting with butter, powdered sugar and vanilla but with the addition of fresh raspberry puree. If you do not have fresh raspberries, use raspberry jam.
Lemon raspberry cupcakes on cooling rack.

How to Make Lemon Raspberry Cupcakes

  • Mix batter. Combine cake mix and dry pudding mix in a large bowl. Next mix in the eggs, canola oil and hot water. Then stir in sour cream and lemon zest. Be sure not to over mix the batter!
  • Fill and bake. Pour the batter into each cupcake liner, about 3/4 of the way full. Then bake for 20-25 minutes, or until a toothpick comes out clean. You want them to spring back when touched. Remove from oven and allow to cool on a cooling rack.
  • Make frosting. Puree the raspberries and strain out the seeds. In a large bowl, beat the butter and vanilla with an electric mixer until fluffy. Slowly add in powdered sugar, reserving the last 1/2 cup for the end. Add in raspberry puree and mix until combined. Then slowly add the remaining 1/2 cup powdered sugar until thick and creamy.
  • Frost. Once the cupcakes are cool, frost with the raspberry buttercream. Follow my tutorial on how to frost the perfect cupcakes to pipe the frosting. It’s easy to do!

Variations

  • Cake mix: This lemon raspberry cupcake recipe works with any variety of cake mix, so feel free to get creative with what you choose. You can never go wrong by making moist vanilla cupcakes or chocolate cupcakes.
  • Pudding mix: Any variety of pudding mix will work. I used lemon pudding mix to give it an extra boost of lemon flavor, but the vanilla or cheesecake flavors would taste delicious as well.
  • Frosting flavor: The sweet raspberry frosting is by far my favorite, but there are plenty of others that would taste great. Try strawberry buttercream, lemon cream cheese frosting or coconut frosting.
  • Filling. Fill the center with lemon curd or raspberry jam!
  • Two layer cake. You can make a two layer cake but will need to double the recipe and frosting.
  • Garnish: Adding a few decorations can really elevate the appearance of your lemon raspberry cupcakes. A simple idea is to add a fresh raspberry on top for garnish. You can also add a small lemon wedge, or sprinkle some lemon zest over the frosting. So cute!

Storage

Store lemon raspberry cupcakes in an airtight container in the refrigerator for 4-5 days. You can freeze unfrosted cupcakes up to two months. Thaw overnight in the refrigerator before frosting.

Frosted lemon raspberry cupcake with a bite taken out.

Need more delicious dessert recipes? Try these lemon cake mix cookies, raspberry crumb bars and lemon poke cake.

More Lemon Dessert Recipes

lemon raspberry cupcakes on cooling rack

Lemon Raspberry Cupcakes

4.95 from 20 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 20
These lemon raspberry cupcakes are easy to make with a fluffy, light and moist texture then topped with a raspberry buttercream frosting.
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Ingredients 

Lemon cupcakes

  • 15 ounce box lemon cake mix
  • 3.4 ounce box instant lemon pudding (the dry mix)
  • 3 eggs
  • ¾ cup canola oil
  • ¾ cup hot water
  • ¾ cup sour cream
  • Zest from 1 lemon

Raspberry frosting

  • 1 cup unsalted butter , softened
  • 4 ½ cups powdered sugar (reserve 1/2 cup for the end)
  • ½ teaspoon vanilla extract
  • 1 cup fresh raspberries

Instructions

Lemon Cupcakes

  • Preheat oven to 325°F and line cupcake liners in 2 muffin tins.
  • In a large bowl, combine the lemon cake mix and dry pudding mix. Next mix in the 3 eggs, 3/4 cup canola oil and 3/4 cup hot water. Then stir in 3/4 cup sour cream and lemon zest.
  • Pour batter into the cupcake liners, about 3/4 the way full. Bake for 20-25 minutes, or until the cupcakes spring back when touched. Do not over cook. You can also test with a tooth pick to make sure the centers are cooked all the way through.
  • Remove from oven and allow cupcakes to cool on a cooling rack.

Raspberry Frosting

  • Puree 1 cup fresh raspberries in a blender. Then pour into a sieve or fine mesh strainer. You should have about 1/2 cup puree.
  • In a large bowl, beat 1 cup softened unsalted butter and 1/2 teaspoon vanilla with an electric mixer, until nice and fluffy. Then slowly add in 4 1/2 cups powdered sugar, reserving 1/2 cup. Add in the raspberry puree and mix until combined. Then slowly add the last 1/2 cup powdered sugar until you reach your desired consistency.
  • Once cupcakes have cooled, frost the tops with the raspberry frosting. Add a fresh raspberry on top for garnish!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Learn how to frost the perfect cupcakes. 
Butter: Make sure to leave the butter out an hour before making or follow these tips on how to soften butter.
Other frosting options:

Nutrition

Calories: 386kcal, Carbohydrates: 50g, Protein: 2g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 53mg, Sodium: 198mg, Potassium: 43mg, Fiber: 1g, Sugar: 36g, Vitamin A: 375IU, Vitamin C: 1.7mg, Calcium: 62mg, Iron: 0.6mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Enjoy!! :)