Raspberry Lemon Poke Cupcakes

These Raspberry Lemon Poke Cupcakes are moist lemon cupcakes infused with sweet raspberry gelatin and topped with decadent raspberry buttercream. They are the perfect dessert for Spring and Summer.  

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I get excited at the idea of anything raspberry-lemon. It’s a flavor combination that just won’t quit! The sharp, tangy taste of the lemon perfectly contrasts with the sweet, fruity flavor of raspberries.

Whether these bright flavors are served in a cocktail, swirled into ice cream, or baked into a fabulous dessert, they are a match made in heaven!

Today, I’m serving up the latest result of my obsession with this duo: Raspberry Lemon Poke Cupcakes. Tender lemon cupcakes moistened with nostalgic (and delicious) raspberry gelatin and topped with smooth raspberry buttercream? What’s not to love?!

What is a Poke Cake?

That, my friends, is a good question. Poke cakes are just cakes that have had several holes poked into them, and some form of sweetened liquid poured in. Often, the liquid is a gelatin-based sauce. The drizzle seeps into the holes and saturates the interior of the cake. The result is a tender cake with a sweet, moistened center.

How to Make Lemon Cupcakes

1. PREP THE BATTER- Before starting, I’d recommend measuring, sifting, and organizing your ingredients. Preheat the oven, and prepare the muffin tins while at it! From there, it’s mostly just adding and mixing until a batter forms. Don’t overmix!

1. FILL THE LINERS- Use a cookie scoop or a large spoon to fill each liner, stopping at ¾ of the way full. Depending on your tin, you’ll get about 24-30 cupcakes. Bake until a toothpick inserted in the center comes back clean. I’d start checking at the 15-minute mark.
2. BAKE + COOL- After they’ve been removed from the oven, allow the cupcakes to cool in the tin itself for 5-10 minutes. Transfer the cupcakes to a wire rack to cool the rest of the way.

How to Make Poke Cake with Raspberry Gelatin

This is the easiest part of the recipe! All you have to do is whisk together the dry raspberry gelatin mix with a cup of boiling water. Allow that mixture to cool while you whip up the buttercream.

TIP: I’d only poke about 3-4 holes per cupcake. I used a tablespoon of liquid per cupcake, but you can adjust that measurement to your liking. Start with a teaspoon, cut one open, and decide if you’d like to add more or less.

Raspberry Buttercream Frosting

I highly recommend using a stand mixer or hand mixer for this part. The butter and sugar need to beat at a consistent medium speed for a few minutes to achieve that light, creamy texture. 

For the best result, make sure to use room temperature butter. If it’s cold, it won’t combine with the sugar, but a thick frosting won’t form if it’s too warm. 

Taste the frosting as you go, adding more raspberry puree, vanilla, or sugar to suit your taste. If not frosting right away, cover and refrigerate the buttercream until you’re ready. 

Cupcake Baking Tips and Tricks

• Measure the Flour Correctly! The most common mistake made in cupcake baking is adding too much flour. Use the spoon and level method for consistent, exact results. Fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. 
• Use Good Vanilla. You can use cheap flour, sour cream, milk, and even butter but you just have to use good vanilla for this recipe. Good quality vanilla is fresher, more aromatic and flavorful. 
• Completely Cool Before Frosting. If you try to frost your cupcakes while they’re still warm, the frosting will melt, and you’ll have a soupy-sticky mess. Allow the cupcakes to come to room temperature before smothering them with frosting. 
• Decorating cupcakes is easy! Kick it old school, spread the frosting by hand, or use a piping bag fitted with a frosting tip. Alternatively, a zip-top bag with one of the corner tips cut will work. 

How to Store Cupcakes

Let’s not waste good raspberry lemon poke cupcakes y’all! Store your leftovers in an airtight container at room temperature for 3-4 days. Past that they’ll begin to dry out and lose their yumminess.

I love to use my Sweet Creations by GoodCook cupcake carrier. Easy to use, super secure, and features a reversible base for simple serving, this is seriously the Cadillac of carriers. If you don’t already have one in your kitchen, I recommend getting on that ASAP.

Can you Freeze Cupcakes with Frosting?

Unfrosted lemon poke cupcakes can be tightly wrapped in plastic wrap, and frozen for up to 2 months. Defrost in the fridge overnight.

Frosted cupcakes can also be frozen, but it will depend on the frosting and toppings used. Whipped cream, cookie pieces, and sugar sprinkles are just a few examples of things that won’t freeze well.

To freeze Raspberry Lemon Cupcakes, place them into an airtight container and freeze for 2 hours. Wrap each cupcake in two layers of plastic wrap and place them back in the container or in a freezer-safe bag. Freeze for 4-6 weeks. Defrost overnight in the refrigerator.

My favorite cupcake recipes

I love baking cupcakes! There’s just something really nostalgic and super fun about it. If you agree, try out a few more of Grandbaby Cakes’ best cupcake recipes:

• Carrot Cupcakes
• Strawberry Cupcakes
• Best Lemon Cupcakes
• Lemon Cupcakes with Mojito Frosting
• Vanilla Cupcakes