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Raspberry Lemonade Cupcakes

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 250
Delight in these moist lemon-flavored cupcakes filled with fresh raspberries and topped with tangy lemon frosting.

Ingredients

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt

Wet Ingredients

  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups milk
  • 1 zest of 1 lemon
  • 0.25 cups fresh lemon juice
  • 1 cups fresh raspberries

Frosting

  • 1 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon heavy cream

Garnish

  • as needed garnish extra raspberries and lemon slices

Instructions 

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
  • Mix dry ingredients; set aside. Cream butter and sugar, add eggs and vanilla. Alternate adding flour mixture and milk. Fold in lemon zest, juice, and raspberries.
  • Divide batter into liners; bake 18-20 minutes. Cool completely.
  • Make frosting by mixing powdered sugar, lemon juice, and cream until smooth. Frost cooled cupcakes.
  • Garnish each cupcake with a raspberry and lemon slice.

Notes

Use fresh raspberries for best flavor and appearance.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cupcakes, lemon, raspberries