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To make these tasty Raspberry Lemonade Cupcakes, gather the following ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened to room temperature - 2 large eggs - 1 teaspoon pure vanilla extract - 1 cup buttermilk, at room temperature - Zest of 1 medium lemon - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon fine sea salt - 1 cup fresh raspberries (plus extra for garnishing) If you need to make swaps, here are some easy options: - All-purpose flour: Use whole wheat flour for a nuttier flavor. - Granulated sugar: Try coconut sugar for a lower glycemic index. - Unsalted butter: Use coconut oil for a dairy-free version. - Buttermilk: Mix milk with lemon juice or vinegar for a quick substitute. - Fresh raspberries: Swap for blueberries or strawberries if you prefer. Measuring correctly is key for great cupcakes: - Flour: Spoon flour into the measuring cup and level it off with a knife. Avoid scooping directly from the bag. - Sugar: Use the scooping method and then level it. Granulated sugar should be light and fluffy. - Butter: If your butter is in sticks, cut it to the marked tablespoons. Always soften before mixing. - Liquid ingredients: Use a liquid measuring cup for buttermilk. Check the measurement at eye level for accuracy. Following these tips will help you create perfect Raspberry Lemonade Cupcakes every time! {{ingredient_image_2}} First, set your oven to 350°F (175°C). This temperature is perfect for baking. While the oven heats, grab a standard muffin tin. Line it with cupcake liners. This step helps with easy removal later. Now, take a big mixing bowl. Add the softened butter and granulated sugar. Use an electric mixer to mix them for about three minutes. You want the mix to be light and fluffy. Next, add the eggs one by one. Mix well after each egg. Finally, stir in the pure vanilla extract. This adds a nice flavor to your cupcakes. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Make sure they are well mixed. Next, take the dry mix and add it to the wet mix gradually. Alternate this with the buttermilk. Start and end with the flour mix. Mix until just combined. Be careful not to overmix. This keeps your cupcakes soft. After that, gently fold in the lemon zest, lemon juice, and fresh raspberries. Do this lightly to avoid crushing the berries. Now, scoop the batter into your prepared liners, filling each about two-thirds full. This gives them room to rise. Bake them for 18 to 20 minutes. Check with a toothpick to see if they are ready. If the toothpick comes out clean, they are done. Let them cool in the tin for five minutes, then move them to a wire rack to cool completely. To make your cupcakes fluffy, start with room temperature ingredients. This helps them mix better. Use a light hand when mixing. Overmixing can lead to dense cupcakes. I like to use an electric mixer for the butter and sugar. Cream them until light and fluffy. This should take about three minutes. After that, add the eggs one at a time. Mix well after each egg. Overmixing is a common mistake when baking. It can make your cupcakes tough. To avoid this, mix the dry and wet ingredients until just combined. You want to see some flour streaks. This means you are done mixing. When you fold in the raspberries, use a gentle touch. This keeps them whole and juicy. A great frosting can elevate your cupcakes. I suggest a lemon or cream cheese frosting for this recipe. Start with softened butter. Beat it until creamy, then add powdered sugar. Add lemon juice for that tangy flavor. Adjust the sugar to your taste. If you want a thicker frosting, add more sugar. If it’s too thick, add a splash of milk. Finish by frosting your cooled cupcakes, and add a fresh raspberry on top for a pop of color! Pro Tips Use Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature. This helps to create a smoother batter and results in a lighter cupcake. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes, so be gentle when folding in the raspberries as well. Fresh Raspberries: For the best flavor and texture, use fresh raspberries instead of frozen. If using frozen, be mindful that they can add extra moisture to the batter. Cooling: Allow the cupcakes to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful presentation. {{image_4}} You can change the frosting to make these cupcakes extra special. A lemon buttercream adds a sweet, tangy taste. You can also try cream cheese frosting for a richer flavor. For a fun twist, mix in some raspberry puree into your frosting. This will give it a lovely pink hue and a fruity kick. Raspberry lemonade cupcakes are great, but you can add other fruits too. Blueberries work well and add a nice burst of flavor. Chopped strawberries can also be mixed in for a sweet touch. If you want more zing, try adding some diced peaches or a splash of lime juice. These fruits will make each bite exciting and fresh. You can easily make these cupcakes gluten-free. Simply swap the all-purpose flour for a gluten-free blend. For a vegan version, replace the butter with coconut oil or vegan margarine. Use flax eggs instead of regular eggs. This means mixing one tablespoon of flaxseed meal with three tablespoons of water for each egg. These changes will give you tasty cupcakes everyone can enjoy. To keep your leftover cupcakes fresh, place them in an airtight container. This will seal in moisture and flavor. You can leave them at room temperature for up to two days. If you want them to last longer, store them in the fridge. Just remember to cover them well. This helps avoid drying out. If you want to save some for later, freezing is a great option. First, let the cupcakes cool completely. Next, wrap each cupcake in plastic wrap. This keeps them safe from freezer burn. Place the wrapped cupcakes in a freezer-safe bag. They will stay good for up to three months. When you're ready to enjoy them, just thaw them in the fridge overnight. Frosted cupcakes need a little extra care. After frosting, let them sit for about 30 minutes. This helps the frosting set. Once set, place them in an airtight container. If you have many, you can layer them with parchment paper. This prevents them from sticking together. Store them in the fridge for up to five days for the best taste. Yes, you can use frozen raspberries! They work well in this recipe. However, thaw them first to avoid extra moisture. Pat them dry with a paper towel. This helps keep your cupcakes from getting soggy. Frozen raspberries will be softer, so handle them gently when mixing into the batter. To boost the lemon flavor, add more lemon zest. Try adding the zest of two lemons instead of one. You can also increase the lemon juice to three tablespoons. For a fun twist, add a bit of lemon extract for extra zing. Just a teaspoon will do! Taste the batter before baking to find your perfect balance. For decoration, a simple lemon frosting works great. You can make it with butter, powdered sugar, and lemon juice. Pipe it on top for a nice look. Add fresh raspberries on each cupcake as a garnish. You can use mint leaves for a pop of color too. This makes them look fancy and taste even better! In this post, we explored how to make Raspberry Lemonade Cupcakes. We covered ingredients, tips for fluffy cupcakes, and different frosting ideas. You learned key steps, like creaming butter and sugar, and how to store leftovers. These cupcakes are bright and tasty, perfect for any occasion. Experimenting with flavors makes baking fun and creative. Now you’re ready to bake delicious treats that impress! Enjoy the process and share your sweet results.

Raspberry Lemonade Cupcakes

Deliciously moist cupcakes infused with raspberry and lemon flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened to room temperature
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1 medium zest of lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 cup fresh raspberries
  • extra fresh raspberries for garnishing

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners to prepare for baking.
  • In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer to cream them together until the mixture is light and fluffy, which should take about 3 minutes.
  • Add the eggs to the butter-sugar mixture, one at a time, mixing well after each addition. After incorporating the eggs, stir in the pure vanilla extract for added flavor.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until thoroughly combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix to ensure tender cupcakes.
  • Gently fold in the lemon zest, freshly squeezed lemon juice, and the fresh raspberries until they are evenly distributed throughout the batter, taking care not to crush the raspberries.
  • Divide the cupcake batter evenly among the prepared liners, filling each about two-thirds full to allow room for rising during baking.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with no wet batter attached.
  • Once baked, remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
  • Once the cupcakes are completely cooled, frost them with your favorite lemon frosting or a tangy cream cheese frosting. For a lovely finishing touch, top each cupcake with a fresh raspberry before serving.

Notes

Top with fresh raspberries for a beautiful presentation.
Keyword cupcakes, dessert, lemon, raspberry