Delicious Raspberry Lemonade Cupcakes

🍋 Delicious Raspberry Lemonade Cupcake

Get ready to pucker up and swoon—these Raspberry Lemonade Cupcakes are your ultimate summer crush!

Ingredients:

Cake Directions

1. Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners and set aside.
2. In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Stash this bowl nearby.
3. In the bowl of your stand mixer, cream the softened butter and sugar for 3–4 minutes until light, fluffy, and whisper-white.
4. Add the eggs one at a time, mixing until each is fully incorporated. Scrape down the sides.
5. Mix in lemon zest, lemon juice, and vanilla until your batter smells like citrus dreams.
6. With the mixer on low, alternate adding the dry ingredients and the milk-sour cream mixture, starting and ending with the flour. Mix until just combined—overmixing is the enemy of tender crumb!
7. Divide batter evenly among the liners, filling each about two-thirds full. Smooth the tops with a small spatula.
8. Bake for 17–22 minutes, or until a toothpick poked in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.

Glaze & Buttercream

1. Whisk the glaze ingredients in a small bowl until glossy and smooth.
2. Spoon or brush the warm cupcakes with the lemon glaze and let it set for 10 minutes.
3. For the buttercream, beat the softened butter on medium speed until creamy—about 2 minutes.
4. Gradually add powdered sugar, one cup at a time, until your frosting is thick and holds its shape.
5. Gently fold in the mashed raspberries until you achieve a pale pink hue and sweet-tart balance.
6. Once the glaze is firm, pipe or spread the raspberry buttercream onto each cupcake. Garnish with a fresh raspberry and a curled lemon peel.

Calorie Count

These cupcakes are dessert royalty, so let’s be real about their caloric glory. Each cupcake clocks in at roughly 380 calories. Totally worth it for a summer’s worth of smiles, right?

Nutritional Facts

Cooking Tips

• Use fresh lemons for zest and juice. Bottled lemon juice never captures that bright, sun-kissed magic.
• Room-temperature ingredients blend more easily, creating a smoother batter and fluffier frosting.
• Sift your powdered sugar and cake flour to avoid lumps in both cupcakes and buttercream.
• Don’t overfill the cupcake liners—two-thirds full is the sweet spot for perfectly domed tops.
• Give your glaze a good whisk before drizzling. A smooth glaze sets nicely without pooling.
• If your buttercream looks too runny, chill it for 10 minutes, then re-whip on medium speed.
• Clean your raspberries gently—too much pressure and you’ll have extra juice, which can thin the frosting.
• For extra tender crumb, substitute half the milk with buttermilk. It adds tang and moisture.
• When piping frosting, start from the outside edge and spiral inward for a professional swirl.
• Always let cupcakes cool fully before frosting. Warm cakes + frosting = frosting meltdown.

Recipe Variations

• Blueberry-Lemon Twist: Swap raspberries for mashed blueberries in the buttercream. You’ll get dreamy purple frosting and a subtly different berry vibe.
• Lavender-Infused: Add 1 teaspoon culinary lavender buds to the melted butter when making the batter. Strain out buds before baking for a delicate floral note.
• Coconut-Lemon Dream: Fold ½ cup sweetened coconut flakes into the batter and sprinkle extra coconut on the buttercream. Tropical paradise, here you come.
• Strawberry-Lime Spark: Replace lemon with lime in both cake and glaze. Mash fresh strawberries into the buttercream for a bright, tangy twist.
• Gluten-Free Delight: Use a 1:1 gluten-free flour blend. Add 1 teaspoon xanthan gum if your blend lacks it to improve texture.
• Vegan Cupcakes: Swap butter for vegan margarine, eggs for flax eggs, milk for almond milk, and sour cream for a dairy-free yogurt. Your plant-based pals will cheer.
• Honey-Lemon Fusion: Replace half the sugar in the cake with honey. Drizzle honey in the glaze for a sweeter sheen.
• Chocolate Zest: Add ¼ cup cocoa powder to your cake flour mix. Pair with a raspberry-chocolate buttercream, because chocolate + citrus is everything.
• Cookie Crumb Crunch: Press a teaspoon of crushed shortbread cookies into the center of each batter-filled liner before baking. Surprise cookie pocket awaits.
• Herb-Infused: Stir 2 tablespoons finely chopped fresh mint or basil into the buttercream for a refreshing herbal vibe.

Final Thought

Cupcakes are more than just treats—they’re tiny canvases for creativity and joy. These Raspberry Lemonade Cupcakes capture the essence of long, laughter-filled afternoons, poolside chats, and sharing sweet moments with your favorite people. You’ll find yourself baking them again and again, customizing each batch to fit your mood or party theme. Because life can be as bright and beautiful as a perfectly piped swirl of raspberry buttercream.

There you have it: your foolproof guide to summery Raspberry Lemonade Cupcakes that deliver a tangy zing, a raspberry-red heart, and a fluffy crumb in every bite. From the zesty cake to the glossy glaze and dreamy buttercream, each component sings in harmony. Whether you’re a seasoned baker or just diving into sweet creations, this recipe invites you to bake boldly and frost ferociously. So preheat that oven, gather your lemons and raspberries, and get ready to fill your kitchen with the scent of summertime magic—one cupcake at a time. Tag us on Instagram or leave us a comment below! We love hearing from you!

Stay sweet, stay sassy, and keep baking like the kitchen queen you are! 🍋💖🧁