Raspberry Lemonade Cupcakes

Raspberry Lemonade Cupcakes are a light and fresh, tart and tangy cake topped with a fabulous raspberry icing.

 

Celebrate the summer with this Raspberry Lemonade Cupcake; with a light and fresh, tart and tangy cake; topped with a fabulous raspberry icing. This delicious cupcake will have you coming back for more.

Raspberry Lemonade Cupcakes

The lemon flavor is simply to die for, with a little something extra that makes this a ‘happy dance in the kitchen’ kind of cupcake.  Take 2 you will thank me!

Enjoy!

With love, from our simple kitchen to yours. 

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Other Easy Cupcake Recipes

Raspberry Lemonade Cupcakes

Donna Elick

When you think of summer desserts, aren’t fresh berries and lemon some of the first flavors that come to mind? This unbeatable combination is in a flavorful cupcake that will knock your socks off. Raspberry lemonade cupcakes — the name alone is enough to make your mouth water. Just wait until you taste them.

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Print Recipe

Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 24 minutes mins

Course Dessert

Cuisine American

Method Oven

Servings 24

Equipment

• mixing bowls
• whisk
• stand mixer
• muffin pans

Ingredients

 

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For the cupcakes

• ▢ 3 cups cake flour
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/2 cups granulated sugar
• ▢ 3 lemons, zested and juiced (3 tablespoons zest, 3/4 cup juice)
• ▢ 8 tablespoons unsalted butter, 1 stick, at room temperature
• ▢ 2 large eggs
• ▢ 2 egg whites
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1/4 cups buttermilk

Raspberry buttercream frosting

• ▢ 1/2 sticks unsalted butter, softened
• ▢ 3/4 cup vegetable shortening
• ▢ 8 cups confectioners’ sugar
• ▢ 1 teaspoon vanilla
• ▢ 6 ounces raspberries, pureed and pushed through a sieve
• ▢ 1/2 teaspoon salt

Instructions

 

For the cupcakes

• Preheat your oven to 350 degrees F.
• In a large bowl combine the flour, baking powder and salt. Whisk to combine.
• In the bowl of a stand mixer combine the lemon zest and sugar with a fork until the sugar is coated with lemon. Add the butter and cream until it is light and fluffy, about 3-5 minutes. Add the eggs, egg whites and vanilla. Mix it until it is combined. Add the lemon juice and mix it well. (Your mixture may start to look funny here, just continue with the next step.)
• With the mixer on low add 1/3 of the dry ingredients to the bowl and allow that to combine. Then add 1/2 of the buttermilk and wait for that to combine. Add another 1/3 of the dry ingredients and mix. Add the other 1/2 of the buttermilk and mix it. Then finally add the remaining of the dry ingredients. Mix it until they are combined. Stop to scrape down the bowl as often as needed. Do not over mix.
• Pour the batter into a muffin pan prepared with paper liners. Fill the liners about 2/3 full.
• Bake 12-14 minutes or until a toothpick comes out with moist crumbs.
• Cool the cupcakes in the pan 1-2 minutes, then carefully remove them from the pan and allow to cool completely on a wire rack.
• Frost with some raspberry buttercream frosting  when they are completely cooled.

Raspberry buttercream frosting

• In the bowl of an electric mixer, combine the butter and shortening (about 30 seconds). Add the vanilla extract and powdered sugar. Mix on low speed until it is well combined. Increase to medium speed and beat until it begins to get fluffy. Add the raspberry puree and salt. Beat until it is fluffy, about 1 minute.
• Use immediately or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Nutrition

Serving: 1 | Calories: 335cal | Carbohydrates: 58g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 164mg | Sugar: 44g | Fiber: 1g | Calcium: 44mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

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