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.

Lemon-raspberry mini cupcakes

Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall

Coat a 24-cup mini muffin tray with cooking spray and line with paper liners.

Whisk flour, baking powder and 1/8 teaspoon salt together in a small bowl until no clumps remain.

Scoop about 1 tablespoon batter into each prepared muffin cup.

Ingredients for the lemon-raspberry mini cupcakes recipe frosting

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall

Beat butter with the electric mixer on medium-high speed until smooth and creamy, about 1 minute.

Cover and refrigerate until cold and firm, about 30 minutes.

Garnish each cupcake with a raspberry if desired.

Batter for the lemon-raspberry mini cupcakes recipe in a clear bowl

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall

To make ahead

Refrigerate cupcakes, covered, for up to 5 days.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

Batter for the lemon-raspberry mini cupcakes recipe in a clear bowl, getting scooped into mini muffin tins

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall

Lemon-raspberry mini cupcakes on a wire rack

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall