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Lemon Cupcakes with Raspberry Cream Cheese Frosting

Tender lemon cupcakes filled with optional cream cheese, topped with raspberry cream cheese buttercream, and decorated with fresh berries. A bright, fruity dessert perfect for parties or special occasions.

Ingredients

Lemon Cupcake

  • 1 box white cake mix sifted
  • 4 large egg whites
  • 1/3 cup vegetable oil
  • 3/4 cup buttermilk
  • 1/4 cup lemon juice
  • 2 Tablespoons lemon zest

Cheesecake Filling

  • 8 ounce cream cheese softened
  • 3/4 cup powdered sugar

Raspberry Cream Cheese Frosting

  • 1/2 cup butter softened
  • 8 ounce cream cheese softened
  • 3-4 Tablespoons raspberry puree, seeded or raspberry jam, seeded (or strawberries)
  • 4-5 cups powdered sugar
  • fresh raspberries for decoration or strawberries

Instructions

  • Prepare the Cupcakes

    Preheat oven to 350°F and line a cupcake pan with paper liners.
    In a large bowl, combine egg whites, oil, buttermilk, lemon juice, and lemon zest. Stir in the sifted cake mix until smooth.
    Fill each cupcake liner about 3/4 full with batter.

    2. Optional Cheesecake Filling

    Combine cream cheese and powdered sugar in a bowl and beat until smooth.
    Using a toothpick or small spoon, add about 1 1/2 teaspoons of cheesecake mixture into the center of each cupcake before baking. (Optional — can be skipped.)

    3. Bake the Cupcakes

    Bake for 17–22 minutes, or until a toothpick inserted into the center comes out clean.
    Allow cupcakes to cool completely before frosting.

    4. Prepare the Raspberry Cream Cheese Frosting

    Beat butter and cream cheese together until smooth.
    Add raspberry puree, sieved to remove seeds, and mix well.
    Gradually add powdered sugar until the frosting reaches your desired consistency.

    5. Frost and Decorate

    Pipe frosting onto cooled cupcakes.
    Top each cupcake with a fresh raspberry (or strawberry).

Notes

  • The cheesecake filling is optional — skip if you prefer simpler cupcakes.
  • Fresh raspberries or strawberries can be used for decoration.
  • Cupcakes can be made a day ahead and stored in the refrigerator.
  • Frosting can be adjusted for sweetness and consistency; more puree gives a stronger fruit flavor.
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