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- 1 ½ cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 2 large eggs - 1 cup milk - 1 tablespoon fresh lemon juice - Zest of 1 lemon - 1 cup fresh raspberries - 1 cup powdered sugar (for frosting) - 4 ounces cream cheese, softened - ½ cup unsalted butter, softened - 2 tablespoons fresh lemon juice - 1 tablespoon lemon zest - 1 teaspoon vanilla extract - A pinch of salt These ingredients create a bright and tasty cupcake. Each part plays a role in the flavor and texture. The flour gives structure. Sugar adds sweetness, while baking powder and baking soda help the cupcakes rise. The butter keeps them moist. Eggs act as a binder, while milk adds creaminess. Fresh lemon juice and zest bring a zesty kick and bright flavor. For the frosting, cream cheese adds richness. Powdered sugar sweetens it. The extra butter makes it smooth, while lemon juice and zest keep that fresh taste. Fresh raspberries add a pop of color and flavor, perfect for decoration. With all these ingredients, you will create a fresh, flavorful treat. Each bite will burst with raspberry and lemon goodness. {{ingredient_image_1}} 1. Preheat the oven and prepare the muffin tin: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This keeps the cupcakes from sticking and makes clean-up easier. 2. Creaming butter and sugar: In a large bowl, add ½ cup of softened unsalted butter and 1 cup of granulated sugar. Use a mixer to beat them together until the mixture is light and fluffy. This should take about 3 to 5 minutes. The butter should look pale and creamy. 3. Mixing in eggs and dry ingredients: Next, crack in 2 large eggs one at a time. Mix well after each addition. In another bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this dry mix into the butter mixture, alternating with 1 cup of milk. Start and end with the dry mix. Stir until just combined to keep your cupcakes tender. 1. Incorporating lemon zest and juice: Now, add the zest of 1 lemon and 1 tablespoon of fresh lemon juice to the batter. This will give your cupcakes a bright flavor. 2. Folding in fresh raspberries: Gently fold in 1 cup of fresh raspberries. Be careful not to over-mix. You want to keep the raspberries intact for bursts of flavor in every bite. 1. Filling cupcake liners: Using a scoop or a spoon, divide the batter evenly among the prepared cupcake liners. Fill each about two-thirds full to allow room for rising. 2. Baking times and testing for doneness: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Check for doneness by inserting a toothpick in the center of a cupcake. If it comes out clean, they are ready. 3. Cooling process: After baking, let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling step is key for a great frosting application later. To ensure perfect cupcake texture, use room-temperature ingredients. This helps them mix well. Cream the butter and sugar until light and fluffy. This step adds air, making your cupcakes soft. To avoid over-mixing, combine the wet and dry ingredients until just blended. A few lumps are okay. Gently fold in the raspberries to keep them whole. This keeps your cupcakes tender and moist. To achieve the right consistency for your frosting, start with softened cream cheese and butter. Beat them until smooth. Add powdered sugar gradually. This prevents clumps and helps create a light texture. For frosting cupcakes neatly, use a piping bag. This gives a nice swirl and keeps it tidy. A small round tip works well for cupcakes. If you don’t have a piping bag, a knife works too. Decorating with fresh raspberries makes each cupcake pop. Place one or two berries on top for a burst of color. You can also add a sprinkle of lemon zest for extra flair. For creative serving ideas, arrange cupcakes on a decorative platter. Garnish with lemon slices and mint leaves for a refreshing look. This adds a special touch to any gathering. Pro Tips Use Room Temperature Ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature for the best mixing results and a smoother batter. Don’t Overmix the Batter: Gently fold in the raspberries to avoid breaking them apart, which will keep your cupcakes light and fluffy. Cool Completely Before Frosting: Allow the cupcakes to cool completely on a wire rack to prevent the frosting from melting off. Experiment with Flavors: Feel free to add a splash of vanilla extract or a hint of almond extract for an extra layer of flavor in the cupcakes or frosting. {{image_2}} You can change up the flavor of your cupcakes easily. Try adding different fruits like strawberries or blueberries. These fruits add a sweet twist to each bite. You can also switch the frosting flavors. Vanilla or strawberry frosting works great. Each option brings a new taste to your cupcakes. If you need gluten-free options, use gluten-free flour instead of all-purpose flour. This swap keeps the cupcakes light and fluffy. For vegan substitutions, replace eggs with flaxseed meal mixed with water. You can also use plant-based butter and milk. These changes let everyone enjoy the treat. These cupcakes shine at summer parties. Their bright taste fits perfectly with warm weather. They also work well for baby showers or brunches. The cheerful colors and flavors impress guests. You’ll have a sweet treat that everyone loves. To keep your Raspberry Lemonade Cupcakes fresh, follow these simple steps. First, let the cupcakes cool completely on a wire rack. Once they are cool, store them in an airtight container. You can keep them at room temperature for up to three days. If you want them to last longer, place them in the fridge. In the fridge, they can stay fresh for about a week. Just remember, cupcakes can dry out, so airtight containers are key for keeping them moist. If you want to freeze your cupcakes, it's easy! Start by wrapping each cupcake tightly with plastic wrap. Then, place them in a freezer bag or an airtight container. This helps prevent freezer burn. You can freeze them for up to three months. To thaw, take them out and leave them at room temperature for a few hours. This keeps the flavor bright and fresh. Enjoy your delicious Raspberry Lemonade Cupcakes even after some time! Raspberry Lemonade Cupcakes stay fresh for about three days at room temperature. Store them in an airtight container. If you place them in the fridge, they can last up to a week. Just remember, refrigeration can make the cupcakes a bit dry, so enjoy them sooner rather than later! Yes, you can make the batter ahead of time! You can store it in the fridge for up to 24 hours. Just cover it tightly with plastic wrap or place it in a sealed container. When you’re ready to bake, let the batter sit at room temperature for about 30 minutes before baking. This helps the cupcakes rise better. If you don’t have fresh raspberries, you can use frozen ones. They will still add great flavor. You can also try other berries like blueberries or strawberries. Keep in mind that each berry has its own taste, so it may change the cupcake's flavor a bit. You now have a clear guide to making delicious Raspberry Lemonade Cupcakes. We covered the key ingredients, step-by-step instructions, and helpful tips. These cupcakes can fit any occasion, from summer parties to brunches. With the right storage, they can stay fresh for days. Feel free to try different fruits or adapt for dietary needs. Bake with confidence, and enjoy these tasty treats!

Raspberry Lemonade Delight Cupcakes

Deliciously refreshing cupcakes with a raspberry and lemon flavor, topped with a creamy lemon cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup milk
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh raspberries (plus extra for decorating)
  • 1 cup powdered sugar (for the frosting)
  • 4 ounces cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  • Add the eggs one at a time, mixing well after each addition.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
  • Stir in the lemon zest and lemon juice, followed by the fresh raspberries, being careful not to over-mix.
  • 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 in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • Meanwhile, prepare the frosting by beating together the softened cream cheese and butter in a mixing bowl until smooth.
  • Gradually add the powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt, beating until light and fluffy.
  • Once the cupcakes are completely cool, frost them generously with the lemon cream cheese frosting.
  • Decorate each cupcake with fresh raspberries on top.

Notes

Arrange cupcakes on a decorative platter and garnish with a few extra lemon slices and mint leaves for a refreshing look. Enjoy!
Keyword cupcakes, dessert, lemon, raspberry