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Lemon cupcakes topped with raspberry buttercream.

Raspberry Lemonade Cupcakes

Raspberry Lemonade Cupcakes made with moist lemon cake and fresh raspberry buttercream. Lemon Cupcakes and Raspberry Pink Buttercream.
Course Dessert
Cuisine American
Prep Time 15 minutes
Servings 12 Cupcakes


Cupcake Batter

  • 1 1/2 Cups (192 grams) All Purpose Flour
  • 1 Cup (128 grams) Cake Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 8 Tbsp Unsalted Butter softened at room temperature
  • 1 1/2 cups (300 grams) Granulated Sugar
  • 2 Tbsp Fresh Lemon Zest
  • 4 Large Eggs room temperature
  • 1/3 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
  • 1/2-1 tsp Kosher Salt taste before adding helps counter balance the sweetness of the buttercream


  • Fresh Raspberries


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.