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Home » Bakery » Cupcakes » Raspberry Lemonade Cupcakes
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Raspberry Lemonade Cupcakes

By Allison Miller | Updated on March 24, 2020

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Scrumptious lemon cupcakes are topped with a tart raspberry buttercream making these Raspberry Lemonade Cupcakes a true taste of Summer!

Raspberry Lemonade Cupcakes

Raspberry Lemonade Cupcakes

©Eazy Peazy Mealz by EazyPeazyMealz.com

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Hey everyone it’s Alli again from Tornadough Alli! I can’t believe that it is already August, where has this Summer gone? Next month (at least here in MN) we are already going back to school. Seems so sudden to me, but all time get’s thrown out the window in the Summers here.

Raspberry Lemonade Cupcakes

Finally with our Summer sports winding down, we had baseball everyday for 7 weeks straight, we can slow down a little bit and enjoy the simple things.  And nothing beats the heat and says simple more than a tall glass of lemonade! Cool, crisp on a hot day…just screams Summertime to me. What else screams Summertime? Well these seriously delicious Raspberry Lemonade Cupcakes!

Raspberry Lemonade Cupcakes

Who thought that turning a drink into a cupcake could taste so good! These cupcakes are hands down one of my favorite fruity treats out there! You have two amazing fruity flavors combining together to make one awesome hand-held treat.

Raspberry Lemonade Cupcakes

I have to admit, out of all the buttercreams that I have made (and that is A LOT) this one is by far my favorite. Tart raspberries are reduced down into a jam like state and mixed into your creamy butter and blended with powdered sugar. It has just the right amount of raspberry flavor where it doesn’t over power the cupcake and you can truly taste both raspberry and lemon simultaneously!

Raspberry Lemonade Cupcakes

I’ve been having some fun in the buttercream department this year, if you wanna see some of the fun flavors I’ve created you can check them out here and here! Buttercream as well as cupcakes seem endless on flavor possibilities and I’m completely okay with that!

Raspberry Lemonade Cupcakes

Now who is ready for a deliciously refreshing recipe?

For more cupcakes try Halloween Cupcake Ideas.

Raspberry Lemonade Cupcakes

Light and airy lemon cupcakes are topped with a sweet raspberry buttercream frosting making these Raspberry Lemonade Cupcakes a great Summer refresher!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: buttercream frosting, cupcakes, raspberry lemonade
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12 -14
Calories: 455kcal
Author: Allison Miller

Ingredients

Cupcakes:

  • 1 stick salted butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 cup milk
  • Juice from 1 lemon
  • Zest from 1 lemon
  • Decorative sugar
  • Lemon slices

Raspberry Buttercream:

  • 1 stick butter softened
  • 1 cup shortening
  • 1 1/4 cup fresh or frozen raspberries
  • 2 Tbs lemon juice
  • 4-5 cups powdered sugar

Instructions

  • Preheat oven to 350 and line a 12 count muffin tin with paper liners, set aside,
  • In large bowl or bowl of a stand mixer beat together your butter and sugar until light and fluffy.
  • Add your eggs and extracts, lemon juice and zest and continue to mix until blended.
  • In a medium bowl sift together your flour and baking powder.
  • Alternate adding your dry ingredients and milk into your butter mixture in about 3 separate additions. Making sure to mix well after each addition.
  • Add your batter evenly to prepared muffin liners and bake for about 20 minutes or until center when poked with toothpick comes out clean.
  • Let cool in pan for about 5 minutes before removing to wire rack to cool completely.
  • Meanwhile to make buttercream, in sauce pan add your raspberries and lemon juice and heat on medium high until berries get soft and are easy to mash with spoon. Reduce head and continue stirring off and on until they have reduced and they can coat the back of a spoon.
  • Let cool completely (putting in freezer will speed up the process).
  • In large bowl add your butter and shortening and beat together until light and fluffy.
  • Once cooled add your raspberry sauce and beat until incorporated.
  • Adding 1 cup at a time pour in your powdered sugar and mix, keep adding powdered sugar until desired consistency is reached.
  • Add your buttercream to a piping bad fitted with a large start tip and pipe onto cupcakes.
  • Decorate with decorative sugar and lemon slices if desired

Nutrition

Calories: 455kcal | Carbohydrates: 71g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 18mg | Potassium: 143mg | Fiber: 1g | Sugar: 57g | Vitamin A: 55IU | Vitamin C: 4.2mg | Calcium: 57mg | Iron: 1mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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Raspberry lemonade cupcakes

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Related

Related categories:
Bakery Cupcakes Dessertcupcakes dessert lemon lemon raspberry lemonade raspberry raspberry lemonade sweets

Reader Interactions

Comments

  1. Micall Carvalho says

    March 14, 2017 at 12:19 pm

    I made these cupcakes last weekend and they turned out delicious! We found the almond flavor to be pretty strong though - if I reduce the extract to half of what the recipe calls for, do you see any issues that may arise from that? Lastly, how can I make the frosting without shortening? Replace it with butter?
    Reply
    • Rachael says

      March 15, 2017 at 11:54 am

      I have not tried it that way, but I do not see any issues with the cutting back of the extract. And as for the frosting, butter would be a good substitution, though the consistency may change a bit.
      Reply
  2. Corrina says

    July 16, 2017 at 8:16 pm

    Just made them and they are fantastic!! Next time I may cut back on the almond extract but I don't mind them as they are. Might have to tweek the icing a wee bit as it turned out a little soft. Next time I think I may try adding the raspberry farther in or just try using my raspberry Icing Fruit instead.
    Reply
    • Rachael says

      July 17, 2017 at 10:04 pm

      Great suggestions, thanks for letting me know!
      Reply

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