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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ¼ cup fresh lemon juice - Zest of 1 lemon - ½ cup buttermilk - 1 cup fresh raspberries (plus extra for topping) - 1 cup powdered sugar (for frosting) - 4 oz cream cheese, softened - 2 tablespoons lemon juice (for frosting) - 1 tablespoon lemon zest (for frosting) - A pinch of salt Gather these ingredients to create your tasty raspberry lemonade cupcakes. The dry ingredients lay the foundation for the batter. The wet ingredients add moisture and flavor. The fresh raspberries bring a burst of color and taste. Make sure to use fresh lemon juice and zest for the best flavor. The cream cheese frosting adds smoothness and sweetness, perfectly balancing the tartness of the lemon and raspberries. Each cupcake will be a delightful treat full of fresh, bright flavors. {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Line a 12-cup muffin tin with cupcake liners. Start by preheating your oven. This step is key. A hot oven helps the cupcakes rise well. Next, grab a muffin tin and put in the cupcake liners. This makes it easy to remove the cupcakes later. - Whisk together flour, baking powder, baking soda, and salt in a bowl. In a bowl, whisk together flour, baking powder, baking soda, and salt. This mixes the dry ingredients well. It helps the cupcakes rise and taste great. Set the bowl aside once done. - Cream butter and sugar until light and fluffy. - Add eggs, vanilla, lemon juice, and zest. In a large bowl, cream the softened butter and sugar together. Mix until it’s light and fluffy. This usually takes about 3-4 minutes. Then, beat in the eggs one at a time. Next, add the vanilla extract, lemon juice, and lemon zest. This adds a fresh, zesty flavor to your cupcakes. - Alternate adding dry ingredients and buttermilk to the wet mixture. Now, take the bowl with dry ingredients. Gradually add it to the wet mixture. Alternate this with buttermilk. Start and end with the dry mix. Mix until just combined. This ensures you don’t overmix the batter, which can make your cupcakes tough. - Fold in raspberries and fill liners. - Bake for 18-20 minutes. Gently fold in the fresh raspberries. Be careful not to break them too much. Then, divide the batter among the cupcake liners, filling each about two-thirds full. Place the tin in the oven and bake for 18-20 minutes. Check with a toothpick; it should come out clean when done. - Make and apply frosting once cupcakes have cooled. Once baked, let the cupcakes cool for about 5 minutes in the tin. Then, transfer them to a wire rack to cool completely. While they cool, make the frosting. In a bowl, beat the softened cream cheese and powdered sugar until smooth. Add lemon juice, lemon zest, and a pinch of salt. Mix until creamy. Once the cupcakes cool, frost them generously and top with extra raspberries for a beautiful finish. - Use room temperature ingredients for a better texture. This helps the batter mix well. - Avoid overmixing the batter. Too much mixing can make the cupcakes tough. - Ensure cream cheese is softened for easier mixing. This makes the frosting smooth and creamy. - Chill frosting briefly if it's too soft. A little chill helps it hold its shape. - Serve fresh for the best flavor. These cupcakes shine at parties or summer gatherings. Pro Tips Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing and a fluffier cupcake texture. Don’t Overmix the Batter: Mix until just combined to avoid dense cupcakes. Overmixing can lead to a tough texture. Gently Fold in Raspberries: Be careful when folding in the raspberries to keep them whole and prevent the batter from turning pink. Cool Before Frosting: Always let the cupcakes cool completely before frosting to prevent the frosting from melting and sliding off. {{image_2}} You can easily change the flavor of your cupcakes. Adding coconut extract gives a tropical vibe. Almond extract adds a warm, nutty flavor. If you want a different fruit taste, swap raspberries for blueberries. This change keeps the cupcake fresh while offering new flavors. While cream cheese frosting is delicious, you can explore other options. A lemon buttercream makes a zesty topping. If you prefer something lighter, try a whipped cream topping. You can also add food coloring to your frosting. This makes fun designs for any celebration. If you need to make dietary changes, I have you covered. Use a gluten-free flour blend for gluten-free cupcakes. For a dairy-free option, swap in vegan butter and cream cheese. These adjustments keep the taste great while catering to different diets. You need to let your cupcakes cool completely before storage. This step makes sure they stay fresh and moist. If you store them while warm, they can get soggy. Store the cupcakes in an airtight container. In the fridge, they stay good for 3-5 days. For longer storage, freeze un-frosted cupcakes. They last up to 3 months in the freezer. Just remember, frost them after thawing for the best taste. If you want to enjoy a cupcake warm, gently warm it in the microwave. Just a few seconds will do. This makes the frosting a bit soft and the cupcake nice and cozy. Enjoy the fresh taste every time! To make moist cupcakes, use buttermilk in your batter. Buttermilk adds moisture and a tender crumb. Mix the batter gently. Overmixing can make them dry and tough. Yes, you can use frozen raspberries. They work well in this recipe. Just be aware that frozen raspberries can add extra moisture. Adjust the baking time if needed. Start checking for doneness a few minutes early. To make the cupcakes more tart, increase the lemon juice or zest in the batter. This will give your cupcakes a brighter and tangier flavor. Start by adding an extra tablespoon of lemon juice or zest. If you don't have buttermilk, you can make a quick substitute. Mix one cup of milk with one tablespoon of vinegar. Let it sit for five minutes. You can also use yogurt instead. Use high-quality cupcake liners for best results. Make sure to grease them lightly before filling. This helps the cupcakes come out cleanly. It also makes for easier serving and eating. In this blog post, we covered everything you need to bake scrumptious raspberry lemon cupcakes. We detailed the essential ingredients, step-by-step instructions, and helpful tips to ensure your cupcakes shine. Remember to use fresh ingredients for the best taste. Feel free to experiment with flavors or dietary options to suit your needs. Enjoy baking and sharing these delightful treats at your next gathering!

Raspberry Lemonade Cupcakes

Deliciously moist cupcakes infused with raspberry and lemon flavors, topped with a creamy frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.25 cup fresh lemon juice
  • 1 unit Zest of 1 lemon
  • 0.5 cup buttermilk
  • 1 cup fresh raspberries
  • 1 cup powdered sugar (for frosting)
  • 4 oz cream cheese, softened
  • 2 tablespoons lemon juice (for frosting)
  • 1 tablespoon lemon zest (for frosting)
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Beat in the eggs one at a time, then stir in the vanilla extract, lemon juice, and lemon zest.
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
  • Gently fold in the fresh raspberries, being careful not to break them apart too much.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  • In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth. Add the lemon juice, lemon zest, and a pinch of salt, then mix until well combined and creamy.
  • Once the cupcakes have cooled completely, frost them generously with the cream cheese frosting. Top with additional raspberries for garnish.

Notes

For best results, use fresh raspberries and allow cupcakes to cool completely before frosting.
Keyword cupcakes, dessert, lemon, raspberry