Raspberry Lemonade Cupcakes
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
22 mins
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Total Time
42 mins
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Servings
24 cupcakes
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Course
Cake
Raspberry Lemonade Cupcakes
Description
The Raspberry Lemonade Cupcakes combine creamed butter, sugar, and lemon zest to create a bright base, enhanced by eggs for structure. Dry ingredients including flour, cornstarch, baking powder, and salt are added in parts to maintain a tender crumb. Sour cream, milk, and fresh lemon juice contribute moisture and acidity balancing the sweetness. The batter is baked in lined cupcake tins until set.
The frosting blends butter with vanilla extract, lemon zest, and powdered sugar, then incorporates raspberry puree or jam for both color and a tart raspberry flavor. This creates a smooth, fruity icing that complements the citrus notes in the cupcake. The result is a layered flavor profile combining tangy lemon and sweet raspberries with a tender cake texture.
Ideal for serving at gatherings or as a cheerful dessert, these cupcakes provide a fresh taste balanced between fruit and sweet creaminess.
Ingredients
- 1 cup butter room temperature, unsalted
- 2 cup sugar
- lemon or 1 large, zest of 2 small
- 4 egg
- 2 ½ cup flour
- ½ cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup sour cream
- 2 tablespoons milk
- 2 tablespoons lemon freshly squeezed juice
- 1 ½ teaspoons vanilla extract
- 1 cup butter room temperature, unsalted
- 1 teaspoons vanilla extract
- 1 teaspoon lemon optional, zest
- 3-4 cup powdered sugar
- ¼ cup raspberry purée jam, preserves (or 1 tablespoon raspberry jello powder)
Instructions
- Preheat oven to 350ºF and line pans with cupcake liners.
- Beat butter, sugar and lemon zest together until light and fluffy. Add in eggs and mix until thoroughly incorporated.
- In a large bowl whisk together flour, cornstarch, baking powder and salt. You can sift these ingredients together if you prefer a very light texture.
- Add half the dry ingredients to the butter/sugar/zest and mix on medium speed. Then add sour cream, milk and lemon juice and mix again. Continue to add the rest of the dry ingredients. Scrape down the sides of the bowl after each new addition. Be careful to not over mix!
- Evenly divide the batter between the 24 cupcake liners. Bake for 18-22 minutes or until an inserted knife or toothpick comes out clean. Let cupcakes cool.
- To make frosting, beat butter for 1 minute. Add vanilla extract and lemon zest and 2 cup of powdered sugar. Then add your raspberries! (If you want to use the raspberry puree option just place a handful in a blender and blend until smooth. You can sift out the seeds if you want, and then add to the butter mixture. You can always add just a little of the jello powder to boost the flavor and color up a notch.) Continue to add as much powdered sugar as needed to reach your desired consistency!
- Pipe onto cooled cupcakes and top with fresh raspberries!
User Reviews
Overall Rating
4.4
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