Raspberry Lemonade Cupcakes are an adaptation of my popular Strawberry Lemonade Cake recipe. I’m holding onto summer, fresh berries, and pastel colors a little longer. This recipe makes a moist pound cake textured lemon base, topped with a vibrant pink and flavorful raspberry buttercream. These pink frosted cupcakes are perfect for “personal cakes”, parties, and cookouts.
The best part is the real raspberry puree in the frosting and freshly squeezed lemon juice in the cake layers. The soft flavors pair nicely together for an easy summer dessert. I originally thought about using strawberries, but after munching on tart raspberries from my backyard vine, I decided to switch it up. I’m so glad I did. These cupcakes are delicious!
Tips for Raspberry Lemonade Cupcakes
- This recipe will make a three layer 12 cupcakes.
- Use room temp, slightly softened butter.
- Fresh lemon juice will give you the best flavor!
- Whip butter and sugar together for 3-4 minutes until fluffy.
- Make sure to add eggs in one at a time, scraping the sides and bottom of bowl as needed.
- Spoon in half your flour while mixing on low speed.
- Then alternate between milk, lemon juice, and flour until a smooth cake batter is formed.
- You may still need to scrape the sides and bottom to make sure everything is incorporated.
- Fill cupcake papers to the top with cake batter.
- Bake on the middle rack.
- Gently press on top of cupcake to check for firmness. Or check with a toothpick by inserting into center of one cupcake. A baked cupcake will result in only small crumbs or a clean toothpick.
- Let cupcakes cool in pan on rack before flipping out.
- Carefully set cupcakes on rack and allow to completely cool.
- Mix raspberry buttercream while cupcakes cool.
- Use fresh or frozen raspberries for your frosting.
Raspberry Lemonade Cupcakes
Raspberry Lemonade Cupcakes made with moist lemon cake and fresh raspberry buttercream. Lemon Cupcakes and Raspberry Pink Buttercream.
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Servings: 12 Cupcakes
Ingredients
Cupcake Batter
- 1 ½ Cups (192 grams) All Purpose Flour
- 1 Cup (128 grams) Cake Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Kosher Salt
- 8 Tbsp Unsalted Butter softened at room temperature
- 1 ½ cups (300 grams) Granulated Sugar
- 2 Tbsp Fresh Lemon Zest
- 4 Large Eggs room temperature
- ⅓ Cup (76.7 grams) Fresh Squeezed Lemon Juice
- 1 Cup (250 ml) Milk
Raspberry Buttercream
- 8 Tbsp Unsalted Butter softened at room temperature
- 4-5 cups Powdered Sugar more as needed
- 2-3 Tbsp Pureed Fresh Raspberries more as desired for color and taste
- ½-1 tsp Kosher Salt taste before adding helps counter balance the sweetness of the buttercream
Toppings
- Fresh Raspberries
Instructions
Cupcake Batter
- Preheat Oven to 325 F (162 C). Line a 12 muffin pan with paper cups.
- In a medium bowl, hand whisk together sifted flours, salt, and baking agents. Set aside.
- Place butter and sugar in the bowl of a stand mixer. Beat on medium with paddle attachment until fluffy. Scrape around the edges and across the bottom once or twice to make sure everything is incorporated.
- Add lemon zest and eggs one at a time while continuing to mix on medium low speed.
- Slowly spoon half the flour into mixture at low speed. Scrape the sides and bottom of the bowl with a rubber spatula.
- Continue on medium speed alternating between spooning in flour and pouring in milk and lemon juice. Mix until a smooth cake batter is formed.
- Spoon batter into cupcake papers, filling each one to the top.
- Bake for 20-25 minutes or until toothpick comes out clean after being inserted down the center.
- Place cupcake pan on cooling rack to cool 10-15 min.. Remove each cupcake and place on rack to cool completely.
- Now make your frosting!
Raspberry Buttercream
- Clean and dry your stand mixer bowl and whisk attachment.
- Place room temperature butter in bowl and whisk until fluffy.
- Add raspberry puree and 2 cups powdered sugar. Mix on medium speed. Scrape sides and bottom of bowl as needed while making frosting..
- Continue to add remaining 2 cups of powdered sugar slowly until frosting is thick but still spreadable. If you want a stiffer frosting add more powdered sugar, a cup at a time. To thin the frosting, add milk or strawberry puree a teaspoon at a time.
- Scoop frosting into a piping bag with desired tip.
- Pipe frosting onto cooled cupcakes.
- Top cupcakes with a fresh raspberry.
- Store frosted cupcakes in an air tight container at room temperature or in fridge.
did you make this recipe?Mention @twocupsflour or tag #twocupsflour!