Name: Raspberry Lemon Heaven Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 box lemon cake mix; 1/2 cup vegetable oil; 3 eggs; 1 cup buttermilk (or milk + 1 tbsp lemon juice); Zest of 1 lemon; Optional: 1 tsp vanilla extract; 1 cup fresh or frozen raspberries; 2 tbsp sugar; 1 tsp lemon juice; 1 tsp cornstarch + 1 tbsp water (slurry); 1 1/2 cups heavy cream; 1/4 cup powdered sugar; 1/2 tsp vanilla; Garnish: fresh raspberries, lemon zest, or lemon slice

Jump to Recipe·Print Recipe

I love how these Raspberry Lemon Heaven Cupcakes combine the bright, zesty flavor of lemon with a sweet, tangy raspberry filling and a light, creamy topping. They’re moist, fluffy, and bursting with fresh fruit flavor, making them perfect for any occasion where I want a refreshing but indulgent treat.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Lemon Cupcakes:

1 box lemon cake mix

½ cup vegetable oil

3 eggs

1 cup buttermilk (or milk + 1 tablespoon lemon juice)

Zest of 1 lemon

Optional: 1 teaspoon vanilla extract

For the Raspberry Filling:

1 cup fresh or frozen raspberries

2 tablespoon sugar

1 teaspoon lemon juice

1 teaspoon cornstarch + 1 tablespoon water (slurry)

For the Topping:

1 ½ cups heavy cream

¼ cup powdered sugar

½ teaspoon vanilla

Garnish: fresh raspberries, lemon zest, or lemon slice

Directions

Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.

In a bowl, beat together the lemon cake mix, vegetable oil, eggs, buttermilk, lemon zest, and vanilla extract until the batter is smooth.

Fill each cupcake liner about ⅔ full with the batter and bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely.

For the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the mixture is bubbly and juicy.

Stir in the cornstarch slurry and cook until the filling thickens. Let it cool completely. For a smooth filling, I strain it to remove seeds.

Cut a small hole in the center of each cooled cupcake using a spoon or a cupcake corer. Fill the holes with the raspberry filling using a piping bag or a spoon.

For the whipped topping, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe or spread this on top of the filled cupcakes.

Garnish with fresh raspberries, lemon zest, or a thin lemon slice for an elegant finish.

Servings and Timing

This recipe makes about 12 cupcakes. From start to finish, including baking and cooling time, I usually spend around 1 hour and 15 minutes. Most of that is waiting for the cupcakes and filling to cool, so it’s perfect for prepping ahead of time.

Variations

I sometimes swap fresh lemon zest for lime zest to give a slightly different citrus twist. If I want to make these a little less sweet, I reduce the powdered sugar in the whipped cream. For a dairy-free option, coconut cream works well in place of heavy cream. Adding a handful of chopped white chocolate into the batter is another favorite variation I try when I want a richer flavor.

Storage/Reheating

I store these cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the whipped cream topping and fruit filling, I don’t recommend freezing them—they lose their texture once thawed. I let them sit at room temperature for about 15 minutes before serving so the whipped cream isn’t too cold or firm.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work perfectly. Just thaw them before cooking to ensure even consistency in the filling.

What can I substitute for buttermilk?

I usually make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.

Can I make the cupcakes from scratch instead of using a cake mix?

Absolutely! A homemade lemon cake batter will work just as well if I want to skip the box mix.

How do I make the whipped cream more stable?

Adding a small amount of cream cheese or a stabilizer like gelatin helps the whipped cream hold its shape longer, especially if I’m serving them outside.

Is there a way to make these cupcakes vegan?

Yes, I’d use a vegan lemon cake mix or make one from scratch with plant-based ingredients, swap eggs for flax or chia eggs, use a plant-based milk with lemon juice for buttermilk, and replace heavy cream with coconut cream.

Conclusion

These Raspberry Lemon Heaven Cupcakes have become one of my favorite go-to desserts when I want something fresh, light, and bursting with bright flavors. They’re easy to make, versatile with lots of options to customize, and always a crowd-pleaser. I hope you find as much joy making and eating them as I do!

Recipe:

Raspberry Lemon Heaven Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour 15 minutes (including cooling and filling time)
Yield: 12 cupcakes
Diet: Vegetarian

Print Recipe

Description

Moist and fluffy lemon cupcakes filled with sweet-tart raspberry filling and topped with light, creamy whipped topping—perfectly balanced and refreshing.

Instructions

Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
Beat lemon cake mix, vegetable oil, eggs, buttermilk, lemon zest, and vanilla extract until smooth.
Fill cupcake liners ⅔ full and bake 18–20 minutes or until toothpick is clean; cool completely.
In a saucepan, cook raspberries, sugar, and lemon juice until bubbly and juicy.
Stir in cornstarch slurry and cook until thickened; cool and strain to remove seeds if desired.
Cut a hole in each cupcake center and fill with raspberry filling using a piping bag or spoon.
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form; pipe or spread on cupcakes.
Garnish with fresh raspberries, lemon zest, or lemon slices.