Raspberry Lemonade Cupcakes
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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.
Table of Contents
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!
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Other Easy Cupcake Recipes
Raspberry Lemonade Cupcakes
Ingredients
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
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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Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
So beautiful! I love the flavor combination too. You are incredible Donna – all these beautiful dishes, week after week, I am thrilled for you.
Beautiful Donna – love your pink cupcake papers, so…… pretty! My mouth is watering for one of these!
Donna, I just realized you live in Phoenix. I live in North Carolina but my sister lives in Phoenix. I would love to get together for a cup of coffee next time I visit her!
These look so pretty and sound so refreshing! Yum!
how fabulous do these look! and so perfect for summer.
xo
http://allykayler.blogspot.ca/
They came out so perfect! The pink icing is so pretty! Thank you!