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Raspberry lemon poke cupcakes in a cupcake pan with raspberries in some of the tins against a white background
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5 from 4 votes

Raspberry Lemon Poke Cupcakes

These Raspberry Lemon Poke Cupcakes started with moist lemon cupcakes infused with sweet raspberry gelatin and topped with decadent raspberry buttercream. They are the perfect dessert for Spring and Summer.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 431kcal


For the Cupcakes

  • 2/3 cup vegetable oil
  • 1/3 cup unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 3/4 cups all-purpose flour sifted
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 1/4 cup sour cream
  • 1/3 cup whole milk
  • 1 tbsp fresh lemon zest
  • 1 1/2 tsp lemon extract
  • 1 tsp vanilla extract

For the Raspberry Poke Liquid

  • 1 package of raspberry gelatin
  • 1 cup boiling water

For the Raspberry Buttercream

  • 7 cups confectioner's powdered sugar
  • 2 cups unsalted butter room temperature
  • 4 tbsp raspberry puree add 1 cup of raspberries to a heavy duty blender or food processor to puree then sieve to remove seeds
  • 1 tsp pure vanilla extract
  • pinch of salt
  • raspberries for garnish


For the Lemon Cupcakes

  • Start by preheating your oven to 325°F then place paper liners in 2 12-cup muffin pans.
  • In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
  • Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add baking powder, salt and baking soda. Be careful not to over beat.
  • Lastly, add sour cream, milk, lemon zest, lemon and vanilla extracts, scrape down sides and mix until just combined and turn off the mixer.
  • Evenly pour batter into prepared muffin pan liners filling three-quarters of the way full. Place the pan on a baking sheet and bake for 17 to 19 minutes or until completely set in the center. Let cool completely.

For the Raspberry Poke Liquid

  • In a small bowl, combine the raspberry gelatin mix and boiling water. Whisk until combined. Let cool while you make the buttercream.
  • Poke about 3-4 holes in each cupcake using a toothpick. Carefully pour a tablespoon of the liquid over the top of each cupcake.
  • Allow the liquid to seep in. Proceed with frosting.

For the Raspberry Buttercream

  • Clean your stand mixer bowl and whisk attachment. Add the confectioners' sugar and butter and mix on low speed, increasing the speed to medium-high once the sugar is fully incorporated. Continue to mix until light and fluffy.
  • Add the raspberry puree, vanilla extract, and salt and beat until the mixture is fully incorporated.
  • Once the cupcakes have been cooled completely and topped with the poke liquid, frost them with buttercream.
  • Garnish with raspberries and serve.


Let’s not waste good 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.


Calories: 431kcal | Carbohydrates: 60g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 137mg | Potassium: 79mg | Fiber: 1g | Sugar: 48g | Vitamin A: 662IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg