The only thing better than a cold raspberry lemonade are these Raspberry Lemonade Cupcakes! Fun fact: I actually put one in the freezer and had my boyfriend try is cold (like a lemonade) and he loved it!
Okay, first things first. People always ask about my cute colorful liners that keep their color even after baking… well they are from Sweets & Treats! They never let me down!
You know I love cake mix recipes, but this one I have a scratch and cake mix version depending on what you want! Both recipes are incredible, light and fluffy!
If you follow me on instagram you know that I always do these “holding” photos for my #lizzylovesthis posts! How adorable do these cupcakes look on my TJ Maxx stand? Perfect for a bridal shower this summer!
I’ve made some raspberry lemonade cupcakes before on the blog but this is an updated recipe and much more gorgeous… sometimes I cringe a little looking back at old photos! Plus, I wanted to give you a few option for this frosting. You can make it using jam, jelly, fresh puree (which is just zipping some berries with a blender), jello powder or my favorite way which is using freeze dried berries. You can check out how to do that on my Best Strawberry Frosting post (just use raspberry berries instead!) But let me address the jello powder real fast. Yes, there’s artificial flavors and colors in there, but it’s a great way to pack a punch in your buttercream frosting! Sometimes I’ll use puree and then add a teaspoon or two of the raspberry jello powder just to give it a boost! Berry frostings can be tough because of all the moisture in berries. You can’t add too much or else the frosting will get runny!
Quick Cake Mix Version:
1 box white or yellow cake mix (you can use lemon but I prefer to add fresh lemon)
3 eggs
1/3 C. oil
1 C. buttermilk or milk
zest of 3 lemons
2 Tbsp. fresh lemon juice
Mix and bake at 350 for 15-20 minutes!
Raspberry Lemonade Cupcakes
Ingredients
- LEMON CUPCAKES:
- 1 cup unsalted butter room temperature
- 2 cup sugar
- Zest of 2 small lemons or 1 large
- 4 eggs
- 2 1/2 cup flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup sour cream
- 2 tablespoons milk
- 2 tablespoons freshly-squeezed lemon juice
- 1 1/2 teaspoons vanilla extract
- RASPBERRY BUTTERCREAM:
- 1 cup unsalted butter room temperature
- 1 teaspoons vanilla extract
- 1 teaspoon lemon zest optional
- 3-4 cup powdered sugar
- 1/4 cup raspberry puree jam, preserves (or 1 tablespoon raspberry jello powder)
Instructions
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1. Preheat oven to 350ºF and line pans with cupcake liners.
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beat butter, sugar and lemon zest together until light and fluffy. Add in eggs and mix until thoroughly incorporated.
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2. 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.
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3. 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!
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4. 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.
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5. 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!
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6. Pipe onto cooled cupcakes and top with fresh raspberries!
This looks deli, something the kids would be happy about!
The cupcake was gorgeous
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I saw such beauty only in films, it sounds very tempting.
I love berries and citrus. This recipe is just for me)
Nice post. Keep it up.
Can this recipe be made into a cake?
I love the Raspberry Lemonade Cupcakes, the directions to bake have being explained in simply steps.
I Like, Thanks For Recipe
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I love the Raspberry Lemonade Cupcakes, the directions to bake have being explained in simply steps
how many does it make?
20-24 cupcakes!
Hello! I noticed the cake mix version does not have the sour cream, as your older recipe does. Planning on making these for the 4th of July, and wanted to check whether you recommend with or without the sour cream.
Thanks!
I love the Raspberry Lemonade Cupcakes.
Nice post. This recipe is just for me)
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Rasberry on the top looks delicious
It is a great recipe. Thx
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OMG! This is a very tasty dish and I want to enjoy it.
This dish is an ingenious combination of fresh ingredients. And the presentation is also very nice.
It looks amazing, I’m sure it’s a very tasty dish.
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