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4.75 from 4 votes

Raspberry Lemonade 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
  • 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)


  1. 1. Preheat oven to 350ºF and line pans with cupcake liners.
  2. beat butter, sugar and lemon zest together until light and fluffy. Add in eggs and mix until thoroughly incorporated.
  3. 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.
  4. 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!
  5. 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.
  6. 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!
  7. 6. Pipe onto cooled cupcakes and top with fresh raspberries!