Raspberry Lemonade Cupcakes
Raspberry Lemonade Cupcakes made with moist lemon cake and fresh raspberry buttercream. Lemon Cupcakes and Raspberry Pink Buttercream.
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.