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Flavorful Lemon Raspberry Cupcakes Easy Homemade Recipe with Cream Cheese Swirl

lemon raspberry cupcakes - featured image
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Bright and fresh lemon raspberry cupcakes with a moist, tender crumb featuring a tangy cream cheese swirl inside. Perfect for casual gatherings or a sweet treat with a balance of sweet and tart flavors.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 3 tbsp fresh lemon juice
  • Zest from 1 lemon
  • 1 tsp vanilla extract
  • ½ cup (120 ml) buttermilk (or milk with 1 tbsp vinegar, let sit)
  • 1 cup (125 g) fresh or frozen raspberries
  • 2 tbsp granulated sugar (for raspberry filling)
  • 1 tsp cornstarch
  • 4 oz (115 g) cream cheese, softened
  • ¼ cup (50 g) granulated sugar (for cream cheese swirl)
  • 1 egg yolk
  • ½ tsp vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well. Zest and juice the lemon and set aside.
  2. Make the raspberry filling: In a small saucepan, combine raspberries, 2 tbsp sugar, and cornstarch. Cook over medium heat, stirring frequently, until thick and jam-like (5-7 minutes). Remove from heat and cool completely.
  3. Prepare the cream cheese swirl: Beat softened cream cheese with ¼ cup sugar, egg yolk, and ½ tsp vanilla extract until smooth and creamy. Set aside.
  4. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  5. In a mixer bowl, cream butter and 1 cup sugar until light and fluffy (3-4 minutes). Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and 1 tsp vanilla extract.
  6. Alternately add flour mixture and buttermilk in three parts, beginning and ending with flour. Mix gently but thoroughly; avoid overmixing.
  7. Assemble cupcakes: Spoon 1 tablespoon batter into each liner. Add about 1 teaspoon raspberry filling on top. Add another spoonful of batter over the raspberry. Drop a teaspoon of cream cheese mixture on top.
  8. Using a toothpick or small skewer, gently swirl the cream cheese and raspberry filling into the batter to create marbled swirls without fully blending.
  9. Bake for 18-22 minutes or until a toothpick inserted near the center comes out clean (some cream cheese residue is okay). Cupcakes should be lightly golden on top.
  10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If batter is too thick, add a splash more buttermilk. Let raspberry filling cool fully to avoid bleeding colors. Use room temperature ingredients for best texture. Swirl gently to maintain marbled effect. Watch bake time closely; toothpick test near edges recommended. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter, coconut yogurt, and dairy-free cream cheese.

Nutrition

Keywords: lemon cupcakes, raspberry cupcakes, cream cheese swirl, easy homemade cupcakes, lemon raspberry dessert, quick cupcakes, fresh fruit dessert

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