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- 1 ½ cups all-purpose flour - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - ½ cup fresh raspberries To make these cupcakes, start with all-purpose flour. This gives them the right texture. Using unsalted butter keeps the flavor balanced. Granulated sugar adds sweetness, while eggs provide structure. Fresh raspberries bring a burst of flavor and a lovely color. - 1 cup unsalted butter, softened - 4 cups powdered sugar - 2 tablespoons lemon juice - 1 tablespoon lemon zest - 1 tablespoon heavy cream (optional) For the frosting, you need unsalted butter again for that creamy base. Powdered sugar sweetens the frosting and gives it a smooth texture. Lemon juice and zest give that fresh lemonade taste. You can add heavy cream if you want a lighter frosting. - Muffin pan - Cupcake liners - Electric mixer - Mixing bowls You will need a muffin pan to bake the cupcakes. Cupcake liners help keep the cupcakes clean and easy to serve. An electric mixer makes mixing quick and easy. Mixing bowls are essential to combine all your ingredients smoothly. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. This helps the cupcakes bake evenly and makes cleanup easy. Next, mix the dry ingredients. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set this mixture aside. Now, cream the butter and sugar. In a large bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy. This should take about 3 to 4 minutes. After creaming, add the eggs and flavorings. Crack 2 large eggs into the mixing bowl, adding them one at a time. Mix well after each egg. Then, add 1 teaspoon of vanilla extract and the zest of 1 lemon. This adds a nice, fresh flavor. Now, alternate adding the dry ingredients with buttermilk. Start by adding part of the dry mix, followed by ½ cup of buttermilk. Keep alternating until all ingredients are combined. Always start and end with the dry mix. Next, fold in the raspberries and lemon juice. Gently add ½ cup of fresh raspberries and 1 tablespoon of freshly squeezed lemon juice. Be careful not to crush the berries while folding them into the batter. Now it’s time to fill the cupcake liners. Divide the batter evenly among the prepared liners. Fill each about two-thirds full to allow room for rising. Bake the cupcakes in the preheated oven for 18 to 20 minutes. They are done when a toothpick inserted into the center comes out clean. After baking, let the cupcakes cool. Allow them to sit in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling step is key for frosting later. To get the right cupcake texture, avoid overmixing your batter. Mix just until the ingredients blend. This keeps the cupcakes light and fluffy. Use proper measuring techniques for the flour and sugar. Spoon the flour into a measuring cup and level it off. This step ensures you don’t add too much flour. The frosting needs the right consistency. It should be smooth but thick enough to hold its shape. Start with softened butter and beat it well before adding sugar. If your frosting is too thick, add a small splash of heavy cream. For frosting, use a piping bag for clean lines. It helps create a beautiful design. Garnish your cupcakes with fresh raspberries for a pop of color. You can place one on top of each cupcake. For creative frosting techniques, try using different tips when piping. Swirls and rosettes make the cupcakes look fancy. You can also sprinkle some lemon zest on top for extra flair. Pro Tips Use Fresh Ingredients: The quality of your raspberries and lemons can greatly affect the flavor of your cupcakes. Always opt for fresh, ripe fruits for the best results. Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until combined to keep the cupcakes light and fluffy. Overmixing can lead to dense cupcakes. Cool Completely Before Frosting: Make sure your cupcakes are completely cool before adding the frosting. This ensures that the frosting doesn’t melt and maintains its shape. Experiment with Flavor: Feel free to add a splash of raspberry puree to the frosting for an extra burst of flavor or adjust the lemon juice to your taste preference. {{image_2}} You can change up the flavor of your cupcakes by adding other berries. Strawberries, blueberries, and blackberries work great. Just swap in fresh berries for a fun twist. You can also change the frosting flavors. Try adding some lime juice for a zesty kick or mix in cream cheese for a richer taste. This gives your cupcakes a new look and flavor. If you want gluten-free cupcakes, use a gluten-free flour mix. Many brands work well in baking. For a vegan option, replace the eggs with flax eggs or applesauce. Use almond or coconut milk instead of buttermilk. These swaps keep your cupcakes tasty and friendly for different diets. To make mini cupcakes, fill each liner only halfway. Bake them for about 12-15 minutes. For larger cupcakes, fill the liners more and bake for 20-25 minutes. Always check for doneness with a toothpick. Adjusting size changes baking times, so keep an eye on them while they bake. For short-term storage, keep your cupcakes in an airtight container. This helps keep them fresh for about three days. Place them at room temperature, away from sunlight. If you want to store them longer, freezing is a great option. Wrap each cupcake in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. When ready to eat, let them thaw in the fridge overnight. To keep your frosting fresh, store it in an airtight container. You can keep it in the fridge for up to a week. If you need to store cupcakes with frosting, it's best to frost them just before serving. If you must store them frosted, use a container that won't crush the frosting. Place wax paper between the layers to avoid sticking. For the best quality, eat your cupcakes within three days if stored at room temperature. When frozen, they can last for three months without losing flavor. Signs of spoilage include a dry texture or a sour smell. If you see mold or discoloration, it’s time to toss them. Always trust your senses when checking for freshness! Yes, you can use frozen raspberries. They work well, but thaw them first. Thawed raspberries can be softer, so fold them in gently to avoid mush. Fresh raspberries give a better texture and flavor, but frozen can save you time. To boost lemon flavor, add more lemon zest to the batter. You can also increase the lemon juice in the frosting. Try adding a bit of lemon extract for an extra kick. This will make the cake taste bright and fresh. All-purpose flour is best for cupcakes. It gives a nice balance of texture and rise. You can also use cake flour for lighter cupcakes. It has less protein, which makes cupcakes fluffier. Avoid using bread flour, as it will make them too dense. Yes, you can make the frosting ahead of time. Store it in an airtight container in the fridge. Just give it a good stir before using. If it’s too thick, add a little cream to loosen it up. This way, you save time on baking day! You now have a complete guide to making delicious cupcakes with lemonade frosting. We covered the key ingredients, easy steps, and helpful tips. Remember to measure carefully and avoid overmixing for the best texture. Get creative with flavors or sizes, and don’t hesitate to store leftovers properly. Baking can be fun and rewarding. Enjoy your tasty treats and impress your friends and family with your new skills!

Raspberry Lemonade Cupcakes

Deliciously moist cupcakes infused with raspberry and lemon flavors, topped with a creamy lemonade frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 zest of lemon
  • 0.5 cup buttermilk
  • 0.5 cup fresh raspberries (plus more for garnish)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2 tablespoons lemon juice (for frosting)
  • 1 tablespoon lemon zest (for frosting)
  • 1 tablespoon heavy cream (optional)
  • fresh raspberries for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and lemon zest until combined.
  • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Beat until just combined.
  • Gently fold in the fresh raspberries and the lemon juice, being careful not to crush the berries.
  • Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • In a large bowl, beat the softened butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, lemon juice, and lemon zest. If the frosting is too thick, add a tablespoon of heavy cream until desired consistency is reached.
  • Once the cupcakes are completely cool, frost them generously with the lemon frosting using a piping bag or a spatula.
  • Top each cupcake with a fresh raspberry for decoration.

Notes

For best results, use fresh raspberries and ensure the butter is softened.
Keyword cupcakes, dessert, lemonade, raspberry