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Raspberry Lemonade Cupcakes

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 250
Delightful cupcakes bursting with raspberry and lemon flavors, topped with tangy frosting and fresh fruit garnishes.

Ingredients

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt

Wet Ingredients

  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups milk
  • 1 zest of 1 lemon
  • 0.25 cups fresh lemon juice

Filling & Garnish

  • 1 cups fresh raspberries
  • 1 cups powdered sugar (for frosting)
  • 2 tablespoons lemon juice (for frosting)
  • 1 tablespoon heavy cream (for frosting)

Garnish

  • as needed extra raspberries and lemon slices

Instructions 

  • Preheat oven to 350°F (175°C). Line a muffin tin with liners.
  • Mix dry ingredients; beat butter and sugar, add eggs and vanilla. Alternate adding flour mixture and milk. Fold in lemon zest, juice, and raspberries.
  • Fill liners 2/3 full and bake for 18-20 minutes. Cool completely.
  • Prepare frosting by mixing powdered sugar, lemon juice, and heavy cream until smooth.
  • Frost cooled cupcakes, then garnish with raspberries and lemon slices.

Notes

Use fresh raspberries for best flavor and garnish.
Calories: 250kcal
Cost: $15
Course: Dessert
Keyword: cupcakes, lemon, raspberry