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- 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 2 large eggs - 1/2 cup buttermilk - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract - 1 cup fresh raspberries (plus extra for topping) - 1 cup powdered sugar (for frosting) - 3 tablespoons lemon juice (for frosting) - 1 tablespoon butter, melted (for frosting) When I create Raspberry Lemonade Cupcakes, I gather my ingredients first. Each item plays a key role in the flavor. The dry ingredients start with all-purpose flour, which gives the base. Baking powder and baking soda help the cupcakes rise, while salt enhances the taste. Next, I focus on the wet ingredients. Granulated sugar brings sweetness, while softened butter adds richness. Eggs bind the mixture together. Buttermilk keeps the cupcakes moist. Fresh lemon juice and zest add a bright, tangy flavor, and vanilla extract rounds it all out with warmth. For a burst of fruity flavor, I add fresh raspberries. They give sweetness and a pop of color. Lastly, the frosting needs powdered sugar, lemon juice, and melted butter. This frosting adds a sweet and tart finish to each cupcake. These simple yet essential ingredients create a delightful treat that is both sweet and tart. The balance of flavors makes each bite a joy. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. This step is key to making sure your cupcakes don’t stick. Next, grab a large mixing bowl. Cream together the softened butter and granulated sugar. Mix them for about 3-4 minutes. You want it to be light and fluffy. Now, add the eggs one at a time. Mix well after each egg. Then, add in the vanilla extract, lemon juice, and lemon zest. Stir until everything is well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents. Gradually add the dry ingredients to the wet mixture. Alternate this with the buttermilk. Mix until just combined. Be careful not to overmix, as this can make your cupcakes dense. Gently fold in the fresh raspberries. Make sure they are evenly spread throughout the batter. This adds bursts of flavor in every bite. Spoon the batter into the prepared cupcake liners. Fill each liner about 2/3 full. This gives them room to rise without overflowing. Bake the cupcakes for 18-20 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean when they are ready. Let the cupcakes cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely. This step is important for a nice texture. To bake fluffy Raspberry Lemonade Cupcakes, avoid overmixing. When you mix the batter, do it gently. Overmixing can make your cupcakes dense. Mix until you just combine the wet and dry ingredients. This keeps the cupcakes light and airy. Check for doneness using a toothpick. Insert it into the center of a cupcake. If it comes out clean, your cupcakes are ready. If not, bake them a few more minutes. This step ensures you don’t serve undercooked treats. To get the perfect frosting consistency, mix powdered sugar, melted butter, and lemon juice together. Start with three tablespoons of lemon juice. If the frosting is too thick, add a little more juice. You want it smooth but not runny. Frosting cupcakes neatly takes a bit of practice. Use a piping bag with a round tip for a clean look. Start in the center and swirl outwards. This creates a lovely, even layer of frosting. Decorate your serving platter with lemon slices and a sprinkle of lemon zest. This adds color and a fresh look. For each cupcake, top with a fresh raspberry. This makes them pop visually and adds a sweet touch. You can also use mint leaves for a dash of green. These small details make your cupcakes look special. They not only taste great but also impress your guests. Pro Tips Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing and a fluffier cupcake texture. Don't Overmix the Batter: Mix the batter until just combined to prevent tough cupcakes. Overmixing can lead to a dense texture. Fresh Raspberries: Use ripe, fresh raspberries for the best flavor. If they're too tart, consider adding a little more sugar to the batter. Frosting Consistency: Adjust the lemon juice in the frosting for your desired consistency. A thicker frosting will hold its shape better when piped. {{image_2}} You can switch up the fruit in these cupcakes. Try using strawberry or blueberry puree instead of raspberries. Each fruit adds a unique twist. You can also mix in some orange or lime juice for a fun citrus blend. These changes can make your cupcakes even more exciting. If you need gluten-free options, use a gluten-free flour blend. This will keep your cupcakes soft and tasty. For a vegan version, swap eggs with flaxseed meal or applesauce. Use a plant-based butter for the frosting. These changes help everyone enjoy these treats. Different frostings can change the mood of your cupcakes. Cream cheese frosting adds a rich flavor. You can also try vanilla or chocolate buttercream for a sweet touch. If you want something light, use whipped cream. This gives a fluffy feel that complements the tartness. To keep your Raspberry Lemonade Cupcakes fresh, store them at room temperature. Place them in an airtight container. This method helps maintain their moisture. If you plan to eat them within two days, this is perfect. For longer storage, wrap them in plastic wrap. Then, place them in a freezer bag. This will help keep them tasting fresh. These cupcakes stay fresh for up to three days at room temperature. If stored in the freezer, they can last for up to three months. Always check for signs of spoilage. Look for any mold, off smells, or changes in texture. If they feel dry or crumbly, they may have gone bad. To enjoy frozen cupcakes, thaw them at room temperature. This takes about an hour. If you want to reheat them, use the microwave. Heat on low for about 10-15 seconds. Be careful not to overheat them. This keeps the texture soft and moist. Enjoy your sweet and tart treats! To make Raspberry Lemonade Cupcakes, start by preheating your oven to 350°F (175°C). Line your muffin tin with cupcake liners. In a large bowl, cream softened butter and sugar until light. Add eggs one by one. Mix in vanilla, lemon juice, and lemon zest. In another bowl, whisk flour, baking powder, baking soda, and salt. Slowly add this to the wet mix, alternating with buttermilk. Gently fold in fresh raspberries. Spoon batter into liners, filling them 2/3 full. Bake for 18-20 minutes. Check with a toothpick to ensure they are done. Let cool before frosting. Yes, you can use frozen raspberries. If using frozen raspberries, do not thaw them. Toss them in a bit of flour to prevent clumping. This helps keep the raspberries from sinking in the batter. The flavor remains bright and fresh, even with frozen fruit. Just be mindful that the color may bleed a bit more. For decoration, frost your cupcakes with a smooth lemon icing made from powdered sugar, melted butter, and lemon juice. Top each cupcake with fresh raspberries for a pop of color. You can also add a sprinkle of lemon zest for extra flair. Arrange the cupcakes on a platter with lemon slices for a cheerful look. Absolutely! These cupcakes are perfect for parties, picnics, or birthdays. Their bright flavor and fun colors make them a hit. Serve them at summer gatherings or holiday events for a refreshing treat. They can also be a delightful addition to bridal showers or baby showers. They bring joy to any occasion! In this article, we explored how to make delicious raspberry lemonade cupcakes. We covered ingredients like flour, sugar, eggs, and fresh raspberries. You learned step-by-step instructions for mixing, baking, and frosting your treats. With helpful tips and flavor variations, you can customize cupcakes for any occasion. These light, fruity cupcakes are perfect for sharing or celebrating. Try making them today and enjoy the sweet rewards.

Raspberry Lemonade Cupcakes

Deliciously moist cupcakes infused with raspberry and lemon flavors, topped with a creamy lemon frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 0.5 cups buttermilk
  • 0.25 cups fresh lemon juice
  • 1 unit Zest of 1 lemon
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cups fresh raspberries (plus extra for topping)
  • 1 teaspoon vanilla extract
  • 1 cups powdered sugar (for frosting)
  • 3 tablespoons lemon juice (for frosting)
  • 1 tablespoon butter, melted (for frosting)

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract, lemon juice, and lemon zest.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined, being careful not to overmix.
  • Gently fold in the fresh raspberries until evenly distributed in the batter.
  • Spoon the batter into the prepared cupcake liners, filling them about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • For the frosting, in a medium bowl, combine the powdered sugar, melted butter, and lemon juice. Mix until smooth and creamy. Adjust the consistency by adding more lemon juice if needed.
  • Once the cupcakes are cool, frost them with the lemon icing and top each cupcake with fresh raspberries.

Notes

Decorate the platter with extra lemon slices and a sprinkle of lemon zest for a refreshing touch.
Keyword cupcakes, dessert, lemon, raspberry