Name: Raspberry Lemon Heaven Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: For the Cupcakes:; 1 box lemon cake mix (or yellow cake mix + 1 tbsp lemon zest); 3 large eggs; ½ cup oil; 1 cup water or lemon juice; ½ cup raspberry preserves or raspberry pie filling; Optional: fresh raspberries for garnish; For the Topping:; 1 tub whipped topping (Cool Whip) or 2 cups homemade whipped cream; 1 teaspoon lemon zest (for garnish); Optional: raspberry sauce or lemon curd drizzle

Raspberry lemon heaven cupcakes are light, fruity, and bursting with bright citrus and berry flavor. With fluffy lemon cake, swirls of sweet raspberry, and a heavenly whipped topping, they’re the kind of treat I love for spring, summer, or anytime I want something fresh and cheerful in cupcake form. Raspberry Lemon Heaven Cupcakes

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, full of flavor, and feels fancy without being complicated. The tangy lemon cake pairs perfectly with sweet raspberry filling, and the light topping makes each bite feel airy and indulgent. Whether I’m baking for a party, a baby shower, or just craving something bright and pretty, these cupcakes always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

Lemon cake mix (or yellow cake mix + lemon zest)
Eggs
Oil
Water or lemon juice
Raspberry preserves or raspberry pie filling
Optional: fresh raspberries for garnish

For the Topping:

Whipped topping (like Cool Whip) or homemade whipped cream
Lemon zest (for extra brightness)
Optional: raspberry sauce drizzle or lemon curd for topping

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, I prepare the cake mix according to the package instructions, using water or lemon juice, oil, and eggs.
I spoon the batter into the cupcake liners, filling each about 2/3 full.
I drop a small spoonful of raspberry preserves into the center of each cupcake and use a toothpick to swirl it slightly.
I bake the cupcakes for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Once cooled, I top each cupcake with a generous swirl of whipped topping and garnish with lemon zest or a fresh raspberry.
I chill them until ready to serve for the best texture and flavor.

Servings and Timing

This recipe makes about 24 cupcakes. It takes around 10 minutes to prep, 20 minutes to bake, and another 20–30 minutes for cooling and decorating.

Variations

I use raspberry jam with seeds or seedless, depending on my preference for texture.
Swapping lemon cake for vanilla gives a more mellow flavor.
I sometimes fill the center of the cupcakes with raspberry jam after baking for a surprise bite.
Adding a drizzle of lemon glaze or raspberry sauce on top makes them look bakery-worthy.

Storage/Reheating

I store these cupcakes in the fridge, loosely covered, for up to 3 days. Because of the whipped topping, I don’t recommend leaving them out for long. They’re best served chilled or brought to room temperature just before serving. No reheating needed—just unwrap and enjoy.

FAQs

Can I make these ahead of time?

Yes, I bake the cupcakes a day ahead and store them plain. I frost and garnish them just before serving for the best texture.

Can I use fresh raspberries in the batter?

Fresh raspberries are delicious, but I chop them and fold them into the batter gently to avoid sinking. I’ve also used freeze-dried raspberries crushed into the mix for extra flavor.

What’s the best way to swirl the raspberry?

I use a toothpick or skewer to lightly swirl the jam into the batter. I try not to overmix so I get pretty ribbons of raspberry.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely. I whip heavy cream with a little powdered sugar and vanilla for a homemade topping that’s light and creamy.

Can I freeze these cupcakes?

I freeze the unfrosted cupcakes in an airtight container for up to a month. When ready to serve, I thaw them, then top with whipped cream and garnish.

Conclusion

Raspberry lemon heaven cupcakes are the perfect balance of tart, sweet, and airy. They’re simple to make, beautiful to serve, and packed with flavor in every bite. Whether I’m baking for a celebration or just want a bright, cheerful dessert, these cupcakes always bring a little sunshine to the table.