Jump to Recipe
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!

Gluten-Free Lemon Cupcakes with Raspberry Frosting
Equipment
- Cupcake pan
Ingredients
For the Cupcakes:
- 1 stick butter, softened
- 1 1/2 cup granulated sugar
- 3 eggs
- 1/4 cup sour cream
- 1 tsp. vanilla extract
- 1 tsp. lemon extract
- 1 tbsp. lemon zest
- 1/2 cup lemon juice
- 1/4 cup milk
- 1 1/2 cup all purpose gluten-free flour, Bob's Red Mill 1to1 gf flour
- 1/2 tsp. salt
- 2 tsp. baking powder
For the Frosting:
- 2 sticks butter, softened
- 2 oz. cream cheese, softened
- 1 tsp. vanilla extract
- 1 tbsp. heavy whipping cream
- 1 cup fresh or frozen raspberries
- 6 cups powdered sugar
Instructions
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!
Nutrition
Feel free to save these pictures below to your Pinterest boards. While you’re on Pinterest, follow us! 🙂


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.
Also, if you do make this Gluten-Free Lemon Cupcakes with Raspberry Frosting recipe, show us how they turned out on Instagram. You can tag us at @thetickledtastebud and show us your awesome pics.
Happy Eating!
Copyright © The Tickled Tastebud. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to like back to this post for the original recipe and directions.
I bake often and I’ve never baked gluten-free anything. These came out absolutely perfect and nobody could believe they were gluten-free. So deliciously moist and tons of flavor.
This is the perfect recipe!! They were super delicious!!
Hello, if I need the cupcakes for Saturday, do you think it would be ok to make the cupcakes on Thursday night & then icing them on Friday night?
Hello Heather,
Absolutely! If you’d like to make them in advance, go ahead and then keep them in the fridge (unfrosted) in an airtight container. Frost them on Friday and then keep them in the fridge. Just make sure to watch out that the frosting doesn’t get messed up in the fridge while storing. When ready to serve, take out an hour before so they come more to room temperature. Hope this helps 😀👍🏼
Marcie
Thank you so much for the advice! I’m baking the cupcakes tonight & I can’t wait to try them!
You’re welcome! Let me know how they turn out for you 😉
These are amazing!! The cupcake has such an intense lemon flavor & the raspberry buttercream is absolutely delicious. My 12 year old nephew took a bite & said “This is the most delicious frosting I’ve ever had in my life!” Thank you so much for sharing your recipe. I will be making these very often.
Hello Heather,
Thank-you so much for the great review! This recipe has been a hit with people online and with my family, too! It’s such a great flavor combo that’s hard not to love. Lemon desserts are one of my favs! Thanks again for sharing your love for this recipe. Have a great day! ❤️
Marcie
These cupcakes are so so good! Love the lemon curd that gives it the right amount of tang and then the light, creamy raspberry frosting rounds it out! The family each had seconds and thirds!!😋👍
I am confused – where is the lemon curd in this recipe?
I meant to say that the lemon tang tasted like curd, but there is no curd in this. Sorry for the confusion👍
If I wanted to make these into Mini cupcakes how long should I bake ?