Lemon Raspberry Crumb Cupcakes

Lemon Raspberry Crumb Cupcakes

Bright, zesty, and bursting with fruity goodness—these Lemon Raspberry Crumb Cupcakes are the ultimate treat for anyone who loves a balance of tangy and sweet.

Perfect for parties or just because, they’re easy enough for beginners but impressive enough to wow your guests!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep Your Ingredients
Start by gathering all your ingredients so you’re ready to roll. Zest that lemon until it smells like sunshine in your kitchen, then juice it for that punchy citrus flavor. Measure out your flour, sugar, butter, eggs, fresh raspberries, and don’t forget the crumb topping ingredients—they’re what make these cupcakes so irresistible .

Step 2: Whip Up the Batter
In a large mixing bowl, cream together softened butter and sugar until light and fluffy—it should look like clouds of happiness. Add in eggs one at a time, followed by vanilla extract and lemon zest. Slowly mix in the dry ingredients (flour, baking powder, salt) alternately with milk to keep things smooth. Gently fold in those gorgeous raspberries last; we want them intact for bursts of berry bliss in every bite.

Step 3: Create the Crumb Topping
Now comes the fun part—the crumb topping! Combine cold butter, flour, sugar, and a pinch of cinnamon in a small bowl. Use your fingers to rub everything together until you get coarse crumbs that resemble sandy beach vibes. Sprinkle generously over each cupcake batter-filled liner—you won’t regret going heavy on this step.

Step 4: Bake Until Golden
Pop those beauties into the oven and let the magic happen. Keep an eye on them as they bake—they’ll puff up beautifully, turning golden brown around the edges while the crumb topping gets slightly crisp. The smell alone will have everyone running to the kitchen.

Step 5: Cool and Serve
Once baked, transfer the cupcakes to a wire rack to cool completely. Resist the urge to dig in right away—letting them cool ensures the flavors meld perfectly. Once cooled, serve plain or add a dollop of whipped cream for extra flair.

Pro Tips

• Fresh vs Frozen Raspberries: If using frozen berries, toss them in a little flour before folding them into the batter to prevent bleeding.
• Zest First, Juice Later: Always zest your lemons before juicing them—it’s much easier than trying to zest a squeezed-out lemon.
• Don’t Overmix: Mix the batter gently to avoid dense cupcakes. A few lumps are totally fine here.
• Double the Crumbs: Seriously, no one ever complained about too much crumb topping. Go wild.
• Room Temperature Ingredients: Let your butter and eggs sit out for 30 minutes before starting—it makes a world of difference in texture.

Storage

• Store leftover cupcakes in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
• Bring chilled cupcakes back to life by warming briefly in the microwave (about 10 seconds).

Lemon Raspberry Crumb Cupcakes

Cooking Method: Baking Cuisine: American Favorites Courses: Desserts

Difficulty: Beginner Prep Time 20 mins Cook Time 20 mins Total Time 40 mins

Servings: 8 Calories: 280

Best Season: Summer, Spring

Dietary:

Vegetarian

Description

These Lemon Raspberry Crumb Cupcakes combine bright citrus notes with juicy raspberries and a buttery crumb topping for a dessert that's equal parts tangy, sweet, and utterly irresistible.

Ingredients

Scale

1/2x 1x 2x 3x

For the Cupcakes:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¹⁄₄ tsp salt
• ¹⁄₂ cup unsalted butter, softened
• ³⁄₄ cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 and Zest juice of lemon
• ¹⁄₂ cup whole milk
• 1 cup fresh raspberries

For the Crumb Topping:

• ¹⁄₂ cup all-purpose flour
• ¹⁄₄ cup granulated sugar
• ¹⁄₄ cup packed brown sugar
• ¹⁄₂ tsp ground cinnamon
• 4 tbsp cold unsalted butter, diced

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Fold gently to combine. Carefully fold in the raspberries.
5. To make the crumb topping, combine the flour, both sugars, and cinnamon in a small bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
6. Divide the batter evenly among the prepared muffin cups. Sprinkle a generous amount of crumb topping over each cupcake.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 38g13%

Dietary Fiber 2g8%

Sugars 22g

Protein 3g6%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• These cupcakes pair wonderfully with a dusting of powdered sugar or a drizzle of glaze made from powdered sugar and lemon juice.
• Double the batch if you're feeding a crowd—they disappear fast!
• Feel free to swap blueberries for raspberries if preferred.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Lemon, Raspberry, Crumb Cupcakes, Dessert, Easy Recipe