Gluten-Free Lemon Cupcakes with Raspberry Frosting

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Lemon and Raspberry pair perfectly in this delightful sweet treat. These Gluten-Free Lemon Cupcakes with Raspberry Frosting have that soft tangy taste from both the lemon and raspberry flavors.

The lemon cupcake is very fluffy, moist, and slightly tart from the lemon juice and zest.

Topping the cupcake is a sweet, pretty-pink raspberry flavored buttercream frosting that really complements the lemon cake.

And, since we’re on the subject of lemon desserts, check out our scrumptious Refreshing Lemonade Cake.

Also, try our Eggnog Cupcakes with Eggnog Buttercream Frosting and Gluten-Free Cookies & Cream Cupcakes.

These Gluten-Free Lemon Cupcakes with Raspberry Frosting would be ideal for any celebration. Think birthday parties, Valentine’s Day, Mother’s Day, Easter, or even for a special potluck.

These may be gluten-free but no one will ever be able to tell! Trust me 😉

Making Gluten-Free Lemon Cupcakes

Start by preheating your oven to 350 degrees F.

Line your cupcake pan with paper cupcake liners.

In a medium size bowl, using a hand mixer or in a stand mixer, cream together softened butter and sugar together. This should take about 1 minute.

Next, beat in 1 egg at a time, blending well in between.

Add in the sour cream, vanilla and lemon extracts, lemon zest, lemon juice, and milk.

Slowly add in the gluten-free flour, about 1/2 cup at a time so it doesn’t make a mess.

Last, add in the salt and baking powder and beat mixture until it is well blended.

Scoop batter into each cupcake well about 3/4 of the way full.

Bake for about 18-20 minutes or until a toothpick inserted into the middle of the cupcake comes out clean.

After cupcakes have cooled a bit in pan, remove them and place on a cooling rack. Make sure cupcakes are completely cooled before frosting.

Making Raspberry Frosting

First, make sure both the butter and cream cheese are softened before using.

In a bowl, beat the softened butter and cream cheese together until smooth. Blend for about 3 minutes. Set aside.

Next, pour 1 cup fresh or frozen raspberries into a saucepan and start mashing the berries down with the back of a spoon until it becomes mushy in texture. Like a jam. This should take several minutes.

Take the raspberries off of heat and strain the berries through a mesh strainer to get all the delicious juice out. You don’t want any solid fruit, just the juice.

Let the raspberry juice cool down for about 5 minutes.

Back to the bowl with the butter/cream cheese mixture. Add in the vanilla extract, heavy whipping cream, and 6 tablespoons of the raspberry juice. Beat mixture well.

Last, add in the powdered sugar. It’s best to add in the sugar 1/2 cup at a time so it doesn’t make a huge mess. Beat on high until the buttercream is light and fluffy. This should take a couple of minutes.

For Best Results: Place buttercream frosting in the fridge for at least 1/2 hour to firm up a bit before frosting cupcakes.

You can pipe the frosting onto the cupcakes like I did or just use a knife and spread frosting on. I used a Wilton 1M piping tip.

Makes about 14 cupcakes. Enjoy!

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Let us know down below in the comments if you make these super yummy lemon cupcakes. We’d love to hear from you! Feel free to rate this recipe too.

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Happy Eating!

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