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5 from 1 vote

Lemon Raspberry Cupcakes with Lemon Curd Frosting

These luscious Lemon Raspberry Cupcakes with Lemon Curd Frosting pack a serious citrus punch that is complemented beautifully by the sweet, velvety frosting. They will satisfy your most intense lemon cravings.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 18 cupcakes
Calories: 386kcal



  • 2 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter , softened
  • 1 tablespoon lemon zest (use a Meyer lemon if available)
  • 1 3/4 cups white sugar
  • 2 tablespoons fresh lemon juice approximately 1/2 lemon juiced
  • 6 egg yolks
  • 1 cup milk
  • 6 ounces fresh raspberries

Lemon Curd Frosting:

  • 10.5 ounces lemon curd (approximately 3/4 cup)
  • 16 ounces cream cheese (regular or Neufchatel) (2 8-ounce packages)
  • 2 1/2 cups powdered sugar


  • Preheat oven to 350 degrees F. Line cupcake tins with 18 paper liners.
  • Combine cake flour, baking powder, and salt in a medium mixing bowl. Set aside.
  • Using a hand mixer, cream butter and lemon rind together. Add granulated sugar, beating for a couple of minutes until light and fluffy. Add lemon juice and beat for another minute. Add egg yolks two at a time, beating thoroughly after each addition. Add dry ingredients alternately with milk to the butter mixture, a small amount at a time, scraping down sides of bowl as needed. Beat until well combined, smooth, and creamy.
  • Use a small spoon to divide the batter between the 18 cupcake liners. You should fill each about about 3/4 full. Set one raspberry on top of each cupcake. There is no need to press them into the batter; they will sink in as they bake.
  • Bake for 22 to 25 minutes. Remove from oven and allow the cupcakes to cool in the pans for about 5 minutes and then transfer to wire racks to cool completely.
  • To prepare the frosting, beat the lemon curd with the cream cheese in a large mixing bowl till well combined. Beat in the powdered sugar till smooth and creamy.
  • For a decorative look, use a pastry bag to pipe the frosting on to the cupcakes. Top each frosted cupcake with a raspberry.
  • Store cupcakes covered in the refrigerator.


Calories: 386kcal | Carbohydrates: 63g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 93mg | Sodium: 288mg | Potassium: 175mg | Fiber: 1g | Sugar: 48g | Vitamin A: 400IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 1mg