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Raspberry Lemonade Cupcakes

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Raspberry Lemonade Cupcakes are soft, fluffy cupcakes bursting with sweet raspberries and bright lemon flavor, topped with a creamy lemon frosting. They are a refreshing dessert perfect for summer celebrations and special occasions.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 1/2 cup whole milk
  • 1 cup fresh raspberries, chopped
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 2 tbsp fresh lemon juice (for frosting)
  • 1 tsp lemon zest (for frosting)
  • 1 to 2 tbsp heavy cream or milk
  • Optional: fresh raspberries
  • Optional: lemon slices
  • Optional: lemon zest curls
  • Optional: white chocolate shavings

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, beat the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the vanilla extract, lemon zest, and lemon juice.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
  7. Gently fold in the chopped raspberries.
  8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cupcakes to cool completely on a wire rack.
  11. For the frosting, beat the butter until creamy and smooth.
  12. Gradually add the powdered sugar and mix until fluffy.
  13. Blend in the lemon juice and lemon zest.
  14. Add cream or milk as needed to reach the desired consistency.
  15. Pipe or spread the frosting onto the cooled cupcakes and garnish as desired.

Notes

  • Fill the cupcakes with raspberry jam for extra berry flavor.
  • Use cream cheese frosting for a tangier variation.
  • Add blueberries for a mixed berry lemonade version.
  • Substitute lime juice and zest for a raspberry limeade twist.
  • Top with crushed freeze-dried raspberries for extra color and texture.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days if frosted.
  • Unfrosted cupcakes can be frozen for up to 3 months.
  • Allow refrigerated cupcakes to come to room temperature before serving.

Nutrition

Find it online: https://thefamilycooking.com/raspberry-lemonade-cupcakes/