Homemade Raspberry Lemonade Cupcakes Recipe

This raspberry lemonade cupcake recipe is the epitome of a summertime cupcake flavor; it tastes exactly like your favorite summer beverage! Moist lemon cupcakes and raspberry buttercream frosting are the perfect summer sweet-tart flavor.

Do you have a summer picnic, birthday, or other special occasion on the horizon? Make these delicious lemon raspberry cupcakes. They will remind you of a glass of raspberry lemonade! Friends and family, children and adults, will love these cute cupcakes.

Homemade Raspberry Lemonade Cupcakes Recipe

While I prefer a from-scratch cupcake recipe, you can certainly use a box of cake mix and decorate your cupcakes as shown. Regardless of which method you use, these delicious raspberry lemonade cupcakes are an easy summer dessert. A great recipe on hot days.

There are other changes you can make to this recipe. Instead of raspberry frosting, make it strawberry lemonade cupcakes by using this strawberry frosting recipe. Then, instead of raspberries, decorate with fresh strawberries. If you would like to use a classic buttercream frosting and then color your buttercream frosting, that is fun, too! Maybe add lemon flavor (fresh lemon juice or lemon extract) to make it extra tangy?

Tips and variations for making this Homemade Raspberry Lemonade Cupcakes Recipe:

● Use seedless raspberry jam and not preserves or fruit spread. They have moisture in them and will make the frosting liquid-y.
● For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x).
● 1 medium lemon should produce enough fresh lemon zest to equal one tablespoon.
● 1 medium lemon should produce enough fresh lemon juice to equal ¼ cup.
● In the United States, ½ cup butter = 1 stick, 1 cup = 2 sticks
● Elevate Your Baking Game: Learn the Magic of Sifting
● Sprinkle some decorator sugar on top of the frosting to make it sparkle! Or make some lemon sugar and decorate with that.
● You can also decorate with lemon peel or some freshly grated lemon rind.
● Use candied raspberries for a change!
● Use candied lemon slices or raspberry slices for a change of pace.
● Frosted cupcakes can stay out for up to 8 hours without refrigeration.
● The frosted cupcakes can be stored tightly covered in an airtight container in the fridge.
● The lemon slices, raspberry, and mint leaf will dry out pretty quickly. So, add the garnishes just before serving.

Some fun summer cupcake recipes you might enjoy:

● Lip Puckering Lemon Cupcakes with Blueberry Frosting
● Arnold Palmer Lemon Cupcake Recipe – another fun summer beverage in cupcake form.
● Rainbow Party Chocolate Cupcakes Recipe
● Hamburger Cupcakes Recipe | Easy How to Make Directions

Tangy Lemon desserts for lemon lovers:

● Light and Fluffy Lemon Chiffon Pie Recipe
● The Best Baked Luscious Lemon Cheesecake Recipe
● Lemon Pound Cake Recipe
● Lemon Poppy Seed Scones Recipe with Glaze
● Homemade Lemon Curd Recipe – six ingredients, make it to have on hand!

Homemade Raspberry Lemonade Cupcakes Recipe Ingredients:

Raspberry Lemonade Cupcakes:

● 1½ cups All-Purpose Flour
● 1½ teaspoons Baking Powder
● ¼ teaspoons Baking Soda
● ¼ teaspoon Salt
● 1 cup White Granulated Sugar
● 1 Tablespoon Lemon Zest
● ½ cup Unsalted Butter, softened
● 2 large Eggs
● ½ cup Sour Cream
● ¼ cup Milk
● ¼ cup Fresh Lemon Juice

Raspberry Lemonade Frosting:

● 1 cup unsalted Butter, softened
● 4 cups Confectioners’ Sugar
● 1 Tablespoon Heavy Cream
● 2 Tablespoons Raspberry Jam

Garnishes:

● Lemon Slice
● Fresh Raspberries
● Mint Leaves
● Paper Straw

Homemade Raspberry Lemonade Cupcakes Mise en Place:

● 12 cup Cupcake Pan
● Cupcake Liners
● Measuring Cup
● Measuring Spoons
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer (electric mixer)
● Rubber Spatula
● Wire Baking Rack (Cooking Rack, Baking Rack)
● Piping Bag (Pastry Bag)
● Piping Tip (Wilton 1M Star Tip)

Homemade Raspberry Lemonade Cupcakes Recipe Directions:

Raspberry Lemonade Cupcakes:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line a 12-cup cupcake pan with paper liners.
3. Sift together flour, baking powder, baking soda, and salt. Set aside.

4. In the large bowl of a stand mixer, add the sugar and lemon zest. Rub the zest into the sugar with clean fingers. This releases the natural oils in the lemon zest and brings out more pronounced flavor in the lemon cupcakes.

5. Add the softened butter to the lemon sugar and cream together for 3 to 4 minutes until light and fluffy.

6. Add eggs one egg at a time and beat for a minute after each addition.

7. Add the sour cream, milk, and lemon juice and beat for another 30 to 45 seconds.

8. Add the flour mixture to the wet ingredients and gently fold it. Make sure not to over-mix the batter.

9. Divide batter among the prepared cupcake pan, filling each cup almost to the top.

10. Bake the cupcakes in a preheated 350°F oven for 20 minutes or until toothpick inserted into center of the cupcakes, comes out clean.
11. Let the cupcakes cool in the cupcake pan for at least 10 minutes before transferring them to a wire rack to cool completely before frosting with raspberry lemonade frosting and decorating.

Raspberry Lemonade Frosting:

12. In a large bowl, beat the softened butter until light and fluffy. About 3 to 4 minutes.

13. Slowly add the confectioners’ sugar, adding ½ a cup a time, and beating on the lowest speed until the sugar is incorporated in the butter.

14. Add the raspberry jam and heavy cream and beat for another 2 to 3 minutes until the frosting is light, fluffy, and whipped.

To Assemble the Raspberry Lemonade Cupcakes:

15. Transfer the raspberry lemonade frosting to a pastry bag fitted with a star tip.

16. Pipe swirls of frosting on each cupcake.

17. Cut three (3) paper straws into four (4) equal pieces.

18. Garnish each raspberry lemonade cupcake with lemon slices, a fresh raspberry, mint leaves, and a paper straw.

Yield: 1

Homemade Raspberry Lemonade Cupcakes Recipe

Print

Homemade Raspberry Lemonade Cupcakes Recipe. This raspberry lemonade cupcake recipe is the epitome of a summertime cupcake flavor; it tastes exactly like your favorite summer beverage! Moist lemon cupcakes and raspberry buttercream frosting are the perfect summer sweet-tart flavor.

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 20 minutes

Total Time 1 hour 10 minutes

Ingredients

• Raspberry Lemonade Cupcakes:
• 1½ cups All-Purpose Flour
• 1½ teaspoons Baking Powder
• ¼ teaspoons Baking Soda
• ¼ teaspoon Salt
• 1 cup White Granulated Sugar
• 1 Tablespoon Lemon Zest
• ½ cup Unsalted Butter, softened
• 2 large Eggs
• ½ cup Sour Cream
• ¼ cup Milk
• ¼ cup Fresh Lemon Juice

Raspberry Lemonade Frosting

• 1 cup unsalted Butter, softened
• 4 cups Confectioners’ Sugar
• 1 Tablespoon Heavy Cream
• 2 Tablespoons Raspberry Jam

Garnishes

• Lemon Slices
• Fresh Raspberries
• Mint Leaves
• Paper Straw

Instructions

1. Raspberry Lemonade Cupcakes:
2. Preheat the oven to 350 degrees Fahrenheit.
3. Line a 12-cup cupcake pan with paper liners.
4. Sift together flour, baking powder, baking soda, and salt. Set aside.
5. In the large bowl of a stand mixer, add the sugar and lemon zest. Rub the zest into the sugar with clean fingers. This releases the natural oils in the lemon zest and brings out a more pronounced flavor in the lemon cupcakes.
6. Add the softened butter to the lemon sugar and cream together for 3 to 4 minutes until light and fluffy.
7. Add eggs one egg at a time and beat for a minute after each addition.
8. Add the sour cream, milk, and lemon juice and beat for another 30 to 45 seconds.
9. Add the flour mixture to the wet ingredients and gently fold it. Make sure not to over-mix the batter.
10. Divide batter among the prepared cupcake pan, filling each cup almost to the top.
11. Bake the cupcakes in a preheated 350°F oven for 20 minutes or until a toothpick inserted into center of the cupcakes, comes out clean.
12. Let the cupcakes cool in the cupcake pan for at least 10 minutes before transferring them to a wire rack to cool completely before frosting with raspberry lemonade frosting and decorating.
13. Raspberry Lemonade Frosting:
14. In a large bowl, beat the softened butter until light and fluffy, about 3 to 4 minutes.
15. Slowly add the confectioners' sugar, adding ½ a cup at a time and beating at the lowest speed until the sugar is incorporated into the butter.
16. Add the raspberry jam and heavy cream and beat for another 2 to 3 minutes until the frosting is light, fluffy, and whipped.
17. To Assemble the Raspberry Lemonade Cupcakes:
18. Transfer the raspberry lemonade frosting to a pastry bag fitted with a star tip.
19. Pipe swirls of frosting on each cupcake.
20. Cut three (3) paper straws into four (4) equal pieces.
21. Garnish each raspberry lemonade cupcake with lemon slices, a fresh raspberry, mint leaves, and a paper straw.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Bakehope Standard Baking Cups, Classic Yellow Greaseproof Festive Cupcake Liners, 150-Count
• 
  Capri Lemon Cupcake Kit - 48 Pieces - 24 Lemon Cupcake Toppers and Wrappers - 40th 50th 60th Birthday Party Supplies
• 
  So Fresh - Lemon - Citrus Lemonade Party Decorations - Party Cupcake Wrappers - Set of 12

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 525Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 99mgSodium: 155mgCarbohydrates: 71gFiber: 1gSugar: 57gProtein: 3g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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