Lemon-Raspberry Mini Cupcakes


These light and fluffy mini cupcakes with cream cheese frosting are flavored with lemon and have a raspberry-tinted frosting. Make these easy cupcakes as a brunch or birthday dessert. Make them extra fruity with a fresh, plump raspberry on top.

a recipe photo of the Mini Cupcakes with Cream Cheese Frosting
Photo: Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Active Time:
25 mins
Total Time:
1 hrs 45 mins
Nutrition Profile:



  • ½ cup granulated sugar

  • cup reduced-fat milk

  • ¼ cup canola oil or other neutral oil

  • 1 large egg, at room temperature

  • 2 teaspoons lemon zest, grated with a microplane

  • 2 tablespoons lemon juice

  • ½ teaspoon vanilla extract

  • 1 cup whole-wheat pastry flour

  • 1 teaspoon baking powder

  • teaspoon salt


  • ¾ cup fresh raspberries, plus more for garnish

  • ¼ cup unsalted butter (1/2 stick), softened

  • 1 (8 ounce) package cream cheese, softened

  • ¼ cup confectioners’ sugar

  • ½ teaspoon lemon juice

  • ¼ teaspoon vanilla extract

  • Pinch of salt


  1. To prepare cupcakes: Preheat oven to 350°F. Coat a 24-cup mini muffin tray with cooking spray and line with paper liners.

  2. Whisk granulated sugar, milk, oil, egg, lemon zest, 2 tablespoons lemon juice and 1/2 teaspoon vanilla together in a large bowl until combined.

  3. Whisk flour, baking powder and 1/8 teaspoon salt together in a small bowl until no clumps remain. Add the flour mixture to the sugar mixture; beat with an electric mixer on low speed until fully combined and no flour streaks are visible, 45 seconds to 1 minute.

  4. Scoop about 1 tablespoon batter into each prepared muffin cup. Bake until a wooden pick inserted in the centers of the cupcakes comes out clean, 10 to 12 minutes. Let the cupcakes cool in the pan for 10 minutes; remove to a wire rack to cool completely, about 30 minutes.

  5. Meanwhile, prepare frosting: Place raspberries in a small food processor and process until smooth, about 1 minute. Pour the raspberry puree through a fine-mesh strainer into a bowl, pressing gently with a rubber spatula until only seeds are left (discard seeds).

  6. Beat butter with the electric mixer on medium-high speed until smooth and creamy, about 1 minute. Add the raspberry puree, cream cheese, confectioners' sugar, lemon juice, vanilla and salt; beat on low speed, stopping to scrape down the sides of the bowl as needed, until combined, about 1 minute. Cover and refrigerate until cold and firm, about 30 minutes.

  7. Frost the cupcakes. Garnish each cupcake with a raspberry if desired.

To make ahead

Refrigerate cupcakes, covered, for up to 5 days.


24-cup mini muffin tray; paper liners

Nutrition Facts (per serving)

224 Calories
16g Fat
19g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 224
% Daily Value *
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Total Sugars 13g
Added Sugars 11g 22%
Protein 3g 6%
Total Fat 16g 21%
Saturated Fat 7g 35%
Cholesterol 45mg 15%
Vitamin A 367IU 7%
Vitamin C 4mg 4%
Vitamin D 7IU 2%
Vitamin E 1mg 9%
Folate 6mcg 2%
Vitamin K 5mcg 4%
Sodium 146mg 6%
Calcium 55mg 4%
Iron 1mg 6%
Magnesium 5mg 1%
Potassium 57mg 1%
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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