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Raspberry Lemonade Cupcakes Easy and Refreshing Treat

by on April 3, 2025

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Looking for a sweet and zesty treat? Raspberry Lemonade Cupcakes are your answer! These easy-to-make cupcakes blend tart lemon and fresh raspberries for a delightful bite. Perfect for parties or a sunny day, they bring a burst of flavor to any occasion. I’ll walk you through each step, from gathering ingredients to expert tips for the perfect frosting. Grab your apron and dive into this refreshing dessert adventure!

- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 teaspoon pure vanilla extract - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon fine sea salt - ½ cup whole milk - Zest of 1 medium lemon - ½ cup fresh raspberries (plus more for garnish) - 2 tablespoons fresh lemon juice Here are some easy conversions for your baking needs: - 1 cup = 240 ml - ½ cup = 120 ml - 1 teaspoon = 5 ml - ½ teaspoon = 2.5 ml - ¼ teaspoon = 1.25 ml If you have allergies or want to swap ingredients, here are some ideas: - Use coconut oil instead of butter for a dairy-free option. - Substitute almond milk for whole milk if you're lactose intolerant. - If eggs are a concern, flax eggs can work as a substitute. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for one egg. - For a gluten-free option, use a gluten-free all-purpose flour blend. These tips help you adapt the recipe to your needs while keeping the flavor intact. Enjoy baking! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Grab a standard cupcake tray and line it with paper liners. This makes it easy to remove the cupcakes later. In a large bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar. Use an electric mixer on medium speed for about 3-4 minutes. The mix should become light and fluffy. Next, add 2 large eggs one at a time. Make sure to mix well after each egg. Then, stir in 1 teaspoon of pure vanilla extract until everything is smooth. In another bowl, sift together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of fine sea salt. This helps to break up any lumps. Gradually add this dry mix to the butter mixture, alternating with ½ cup of whole milk. Start with a third of the dry mix, then half of the milk. Repeat until all is combined. Mix gently; do not overmix. Now, fold in the zest of 1 medium lemon, 2 tablespoons of fresh lemon juice, and ½ cup of fresh raspberries. Be careful not to mash the berries as you fold them in. Scoop the batter into your lined cupcake tray, filling each liner about two-thirds full. This allows space for rising. Place the tray in the oven and bake for 18-20 minutes. You can check if they are done by inserting a toothpick into the center of a cupcake. It should come out clean. Once baked, let the cupcakes cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely. While the cupcakes cool, make the frosting. In a bowl, beat together 1 cup of softened unsalted butter and 4 cups of powdered sugar. Add 2 tablespoons of fresh lemon juice and a few smashed raspberries. Mix until creamy and smooth. If the frosting is too thick, adjust it with more sugar or a splash of milk. Once the cupcakes are completely cool, you can frost them. Use a piping bag or a knife to spread the raspberry lemon frosting on each cupcake. Make it look nice with a swirl on top. Finally, garnish each cupcake with a fresh raspberry and a light sprinkle of lemon zest. This simple touch makes them look even more special. To keep your cupcakes moist, use fresh ingredients. Always check the dates on your eggs and baking items. Be sure to cream the butter and sugar well. This helps create a light and fluffy base. Always mix the wet and dry ingredients gently. Overmixing can lead to dry cupcakes. Adding whole milk also helps keep them moist. If you want extra moisture, try adding a bit of sour cream or yogurt to the batter. For the best frosting, make sure your butter is softened. Cold butter will not blend well. Beat the butter alone first, then add powdered sugar gradually. This creates a smooth texture. If your frosting is too thick, add a splash of milk. If it is too thin, add more powdered sugar. Use a piping bag for a pretty swirl. Garnish with fresh raspberries for a pop of color and flavor. This makes each cupcake look special! To help your cupcakes rise evenly, bake them in a preheated oven. Use an oven thermometer to check the temperature. Fill each cupcake liner about two-thirds full. This allows space for the cupcakes to rise without spilling over. Rotate the cupcake tray halfway through baking. This ensures even heat distribution. Always check for doneness with a toothpick. If it comes out clean, your cupcakes are ready! Pro Tips Use Fresh Ingredients: The flavor of your cupcakes will greatly benefit from using fresh raspberries and lemons. Make sure they are ripe and juicy for the best results. Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense cupcakes, so be gentle! Adjust Frosting Consistency: If your frosting is too thick, add a splash of milk to achieve the desired creamy texture. If it's too thin, gradually add more powdered sugar until it's perfect for piping. Cool Completely Before Frosting: Ensure your cupcakes are completely cooled before frosting to prevent the icing from melting and losing its shape. {{image_4}} To make vegan raspberry lemonade cupcakes, swap the eggs and butter. Use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. For butter, use coconut oil or vegan butter. You can also try almond or soy milk instead of whole milk. These changes keep the flavor fresh and bright. If you need gluten-free cupcakes, use a gluten-free all-purpose flour blend. Be sure it has xanthan gum to help with texture. This blend will keep your cupcakes soft and light. You can also add a bit of cornstarch for extra fluffiness. Just replace the flour cup for cup with the blend. Want to add more flavor? Try mixing in different berries. Blueberries or strawberries work well and add a nice twist. You could also add a touch of lemon zest or juice for a stronger lemon flavor. Experiment with different flavors to find your perfect mix. These small changes make your cupcakes even more exciting! To keep your Raspberry Lemonade Cupcakes fresh, store them in an airtight container. This will help maintain their moisture. You can keep them at room temperature for up to two days. If your kitchen is warm, the fridge is a better option. Just remember, cold storage can change the texture. To freeze your cupcakes, let them cool completely first. Then, wrap each cupcake tightly in plastic wrap. Place the wrapped cupcakes in a freezer-safe bag or container. They can stay in the freezer for about three months. When you're ready to enjoy them, thaw them at room temperature. For longer shelf life, avoid frosting the cupcakes until you're ready to serve. Frosted cupcakes can last for about three days at room temperature. If you need to frost and store, use a simple buttercream that holds up well. Always check for signs of spoilage before eating. You can boost the lemon flavor by adding more lemon zest. Use the zest of two lemons instead of one. You can also add an extra tablespoon of fresh lemon juice for more zing. If you want, try a lemon extract for a stronger taste. Just a teaspoon will do! Yes, you can use frozen raspberries! They will work just fine. Just make sure to thaw them first and drain any excess liquid. This helps keep your batter from becoming too wet. Fold them in gently to avoid mushy bits in your cupcakes. If you're looking for an egg substitute, use 1/4 cup of unsweetened applesauce for each egg. Another option is to use a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for about five minutes until it thickens. These cupcakes will last for about three days at room temperature in an airtight container. If you want them to stay fresh longer, store them in the fridge for up to a week. You can also freeze them for up to three months. Just wrap them well to avoid freezer burn. Enjoy your treats! You learned how to make delicious raspberry lemonade cupcakes. We covered the right ingredients, conversion for measurements, and how to handle allergens. The step-by-step guide showed you how to bake and frost your cupcakes. I shared tips to keep them moist and help with frosting. We explored fun variations, including vegan and gluten-free options. Finally, I explained how to store your cupcakes for longer freshness. Baking can be fun and simple. Use these steps to impress your friends and family!

Why I Love This Recipe

  1. Bright and Refreshing Flavor: The combination of tart raspberries and zesty lemon creates a delightful burst of flavor that’s perfect for any occasion.
  2. Easy to Make: This recipe is straightforward and quick, making it perfect for bakers of all skill levels to whip up a delicious treat.
  3. Perfect for Celebrations: These cupcakes are not only delicious but also visually stunning, making them ideal for parties, picnics, or special events.
  4. Customizable Frosting: The frosting can be easily adjusted with different flavors or colors, allowing for creativity in presentation and taste.

Ingredients

List of Ingredients

– 1 ½ cups all-purpose flour

– 1 cup granulated sugar

– ½ cup unsalted butter, softened

– 2 large eggs

– 1 teaspoon pure vanilla extract

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ¼ teaspoon fine sea salt

– ½ cup whole milk

– Zest of 1 medium lemon

– ½ cup fresh raspberries (plus more for garnish)

– 2 tablespoons fresh lemon juice

Measurement Conversions

Here are some easy conversions for your baking needs:

– 1 cup = 240 ml

– ½ cup = 120 ml

– 1 teaspoon = 5 ml

– ½ teaspoon = 2.5 ml

– ¼ teaspoon = 1.25 ml

Substitutions and Allergens

If you have allergies or want to swap ingredients, here are some ideas:

– Use coconut oil instead of butter for a dairy-free option.

– Substitute almond milk for whole milk if you’re lactose intolerant.

– If eggs are a concern, flax eggs can work as a substitute. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for one egg.

– For a gluten-free option, use a gluten-free all-purpose flour blend.

These tips help you adapt the recipe to your needs while keeping the flavor intact. Enjoy baking!

Step-by-Step Instructions

Preheating the Oven

Start by preheating your oven to 350°F (175°C). This step is key for even baking. Grab a standard cupcake tray and line it with paper liners. This makes it easy to remove the cupcakes later.

Mixing the Batter

In a large bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar. Use an electric mixer on medium speed for about 3-4 minutes. The mix should become light and fluffy. Next, add 2 large eggs one at a time. Make sure to mix well after each egg. Then, stir in 1 teaspoon of pure vanilla extract until everything is smooth.

In another bowl, sift together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of fine sea salt. This helps to break up any lumps. Gradually add this dry mix to the butter mixture, alternating with ½ cup of whole milk. Start with a third of the dry mix, then half of the milk. Repeat until all is combined. Mix gently; do not overmix.

Now, fold in the zest of 1 medium lemon, 2 tablespoons of fresh lemon juice, and ½ cup of fresh raspberries. Be careful not to mash the berries as you fold them in.

Baking and Cooling the Cupcakes

Scoop the batter into your lined cupcake tray, filling each liner about two-thirds full. This allows space for rising. Place the tray in the oven and bake for 18-20 minutes. You can check if they are done by inserting a toothpick into the center of a cupcake. It should come out clean. Once baked, let the cupcakes cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely.

Preparing the Frosting

While the cupcakes cool, make the frosting. In a bowl, beat together 1 cup of softened unsalted butter and 4 cups of powdered sugar. Add 2 tablespoons of fresh lemon juice and a few smashed raspberries. Mix until creamy and smooth. If the frosting is too thick, adjust it with more sugar or a splash of milk.

Frosting and Garnishing

Once the cupcakes are completely cool, you can frost them. Use a piping bag or a knife to spread the raspberry lemon frosting on each cupcake. Make it look nice with a swirl on top. Finally, garnish each cupcake with a fresh raspberry and a light sprinkle of lemon zest. This simple touch makes them look even more special.

Tips & Tricks

Ensuring Moist Cupcakes

To keep your cupcakes moist, use fresh ingredients. Always check the dates on your eggs and baking items. Be sure to cream the butter and sugar well. This helps create a light and fluffy base. Always mix the wet and dry ingredients gently. Overmixing can lead to dry cupcakes. Adding whole milk also helps keep them moist. If you want extra moisture, try adding a bit of sour cream or yogurt to the batter.

Best Practices for Frosting

For the best frosting, make sure your butter is softened. Cold butter will not blend well. Beat the butter alone first, then add powdered sugar gradually. This creates a smooth texture. If your frosting is too thick, add a splash of milk. If it is too thin, add more powdered sugar. Use a piping bag for a pretty swirl. Garnish with fresh raspberries for a pop of color and flavor. This makes each cupcake look special!

Baking Tips for Even Rising

To help your cupcakes rise evenly, bake them in a preheated oven. Use an oven thermometer to check the temperature. Fill each cupcake liner about two-thirds full. This allows space for the cupcakes to rise without spilling over. Rotate the cupcake tray halfway through baking. This ensures even heat distribution. Always check for doneness with a toothpick. If it comes out clean, your cupcakes are ready!

Pro Tips

  1. Use Fresh Ingredients: The flavor of your cupcakes will greatly benefit from using fresh raspberries and lemons. Make sure they are ripe and juicy for the best results.
  2. Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense cupcakes, so be gentle!
  3. Adjust Frosting Consistency: If your frosting is too thick, add a splash of milk to achieve the desired creamy texture. If it’s too thin, gradually add more powdered sugar until it’s perfect for piping.
  4. Cool Completely Before Frosting: Ensure your cupcakes are completely cooled before frosting to prevent the icing from melting and losing its shape.

Variations

Vegan Raspberry Lemonade Cupcakes

To make vegan raspberry lemonade cupcakes, swap the eggs and butter. Use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. For butter, use coconut oil or vegan butter. You can also try almond or soy milk instead of whole milk. These changes keep the flavor fresh and bright.

Gluten-Free Options

If you need gluten-free cupcakes, use a gluten-free all-purpose flour blend. Be sure it has xanthan gum to help with texture. This blend will keep your cupcakes soft and light. You can also add a bit of cornstarch for extra fluffiness. Just replace the flour cup for cup with the blend.

Flavor Enhancements

Want to add more flavor? Try mixing in different berries. Blueberries or strawberries work well and add a nice twist. You could also add a touch of lemon zest or juice for a stronger lemon flavor. Experiment with different flavors to find your perfect mix. These small changes make your cupcakes even more exciting!

Storage Info

How to Store Cupcakes

To keep your Raspberry Lemonade Cupcakes fresh, store them in an airtight container. This will help maintain their moisture. You can keep them at room temperature for up to two days. If your kitchen is warm, the fridge is a better option. Just remember, cold storage can change the texture.

Freezing Instructions

To freeze your cupcakes, let them cool completely first. Then, wrap each cupcake tightly in plastic wrap. Place the wrapped cupcakes in a freezer-safe bag or container. They can stay in the freezer for about three months. When you’re ready to enjoy them, thaw them at room temperature.

Best Practices for Longer Shelf Life

For longer shelf life, avoid frosting the cupcakes until you’re ready to serve. Frosted cupcakes can last for about three days at room temperature. If you need to frost and store, use a simple buttercream that holds up well. Always check for signs of spoilage before eating.

FAQs

How can I make the cupcakes more lemony?

You can boost the lemon flavor by adding more lemon zest. Use the zest of two lemons instead of one. You can also add an extra tablespoon of fresh lemon juice for more zing. If you want, try a lemon extract for a stronger taste. Just a teaspoon will do!

Can I use frozen raspberries?

Yes, you can use frozen raspberries! They will work just fine. Just make sure to thaw them first and drain any excess liquid. This helps keep your batter from becoming too wet. Fold them in gently to avoid mushy bits in your cupcakes.

What can I substitute for eggs?

If you’re looking for an egg substitute, use 1/4 cup of unsweetened applesauce for each egg. Another option is to use a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for about five minutes until it thickens.

How long do the cupcakes last?

These cupcakes will last for about three days at room temperature in an airtight container. If you want them to stay fresh longer, store them in the fridge for up to a week. You can also freeze them for up to three months. Just wrap them well to avoid freezer burn. Enjoy your treats!

You learned how to make delicious raspberry lemonade cupcakes. We covered the right ingredients, conversion for measurements, and how to handle allergens. The step-by-step guide showed you how to bake and frost your cupcakes. I shared tips to keep them moist and help with frosting. We explored fun variations, including vegan and gluten-free options. Finally, I explained how to store your cupcakes for longer freshness.

Baking can be fun and simple. Use these steps to impress your friends and famil

- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 teaspoon pure vanilla extract - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon fine sea salt - ½ cup whole milk - Zest of 1 medium lemon - ½ cup fresh raspberries (plus more for garnish) - 2 tablespoons fresh lemon juice Here are some easy conversions for your baking needs: - 1 cup = 240 ml - ½ cup = 120 ml - 1 teaspoon = 5 ml - ½ teaspoon = 2.5 ml - ¼ teaspoon = 1.25 ml If you have allergies or want to swap ingredients, here are some ideas: - Use coconut oil instead of butter for a dairy-free option. - Substitute almond milk for whole milk if you're lactose intolerant. - If eggs are a concern, flax eggs can work as a substitute. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for one egg. - For a gluten-free option, use a gluten-free all-purpose flour blend. These tips help you adapt the recipe to your needs while keeping the flavor intact. Enjoy baking! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Grab a standard cupcake tray and line it with paper liners. This makes it easy to remove the cupcakes later. In a large bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar. Use an electric mixer on medium speed for about 3-4 minutes. The mix should become light and fluffy. Next, add 2 large eggs one at a time. Make sure to mix well after each egg. Then, stir in 1 teaspoon of pure vanilla extract until everything is smooth. In another bowl, sift together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of fine sea salt. This helps to break up any lumps. Gradually add this dry mix to the butter mixture, alternating with ½ cup of whole milk. Start with a third of the dry mix, then half of the milk. Repeat until all is combined. Mix gently; do not overmix. Now, fold in the zest of 1 medium lemon, 2 tablespoons of fresh lemon juice, and ½ cup of fresh raspberries. Be careful not to mash the berries as you fold them in. Scoop the batter into your lined cupcake tray, filling each liner about two-thirds full. This allows space for rising. Place the tray in the oven and bake for 18-20 minutes. You can check if they are done by inserting a toothpick into the center of a cupcake. It should come out clean. Once baked, let the cupcakes cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely. While the cupcakes cool, make the frosting. In a bowl, beat together 1 cup of softened unsalted butter and 4 cups of powdered sugar. Add 2 tablespoons of fresh lemon juice and a few smashed raspberries. Mix until creamy and smooth. If the frosting is too thick, adjust it with more sugar or a splash of milk. Once the cupcakes are completely cool, you can frost them. Use a piping bag or a knife to spread the raspberry lemon frosting on each cupcake. Make it look nice with a swirl on top. Finally, garnish each cupcake with a fresh raspberry and a light sprinkle of lemon zest. This simple touch makes them look even more special. To keep your cupcakes moist, use fresh ingredients. Always check the dates on your eggs and baking items. Be sure to cream the butter and sugar well. This helps create a light and fluffy base. Always mix the wet and dry ingredients gently. Overmixing can lead to dry cupcakes. Adding whole milk also helps keep them moist. If you want extra moisture, try adding a bit of sour cream or yogurt to the batter. For the best frosting, make sure your butter is softened. Cold butter will not blend well. Beat the butter alone first, then add powdered sugar gradually. This creates a smooth texture. If your frosting is too thick, add a splash of milk. If it is too thin, add more powdered sugar. Use a piping bag for a pretty swirl. Garnish with fresh raspberries for a pop of color and flavor. This makes each cupcake look special! To help your cupcakes rise evenly, bake them in a preheated oven. Use an oven thermometer to check the temperature. Fill each cupcake liner about two-thirds full. This allows space for the cupcakes to rise without spilling over. Rotate the cupcake tray halfway through baking. This ensures even heat distribution. Always check for doneness with a toothpick. If it comes out clean, your cupcakes are ready! Pro Tips Use Fresh Ingredients: The flavor of your cupcakes will greatly benefit from using fresh raspberries and lemons. Make sure they are ripe and juicy for the best results. Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense cupcakes, so be gentle! Adjust Frosting Consistency: If your frosting is too thick, add a splash of milk to achieve the desired creamy texture. If it's too thin, gradually add more powdered sugar until it's perfect for piping. Cool Completely Before Frosting: Ensure your cupcakes are completely cooled before frosting to prevent the icing from melting and losing its shape. {{image_4}} To make vegan raspberry lemonade cupcakes, swap the eggs and butter. Use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. For butter, use coconut oil or vegan butter. You can also try almond or soy milk instead of whole milk. These changes keep the flavor fresh and bright. If you need gluten-free cupcakes, use a gluten-free all-purpose flour blend. Be sure it has xanthan gum to help with texture. This blend will keep your cupcakes soft and light. You can also add a bit of cornstarch for extra fluffiness. Just replace the flour cup for cup with the blend. Want to add more flavor? Try mixing in different berries. Blueberries or strawberries work well and add a nice twist. You could also add a touch of lemon zest or juice for a stronger lemon flavor. Experiment with different flavors to find your perfect mix. These small changes make your cupcakes even more exciting! To keep your Raspberry Lemonade Cupcakes fresh, store them in an airtight container. This will help maintain their moisture. You can keep them at room temperature for up to two days. If your kitchen is warm, the fridge is a better option. Just remember, cold storage can change the texture. To freeze your cupcakes, let them cool completely first. Then, wrap each cupcake tightly in plastic wrap. Place the wrapped cupcakes in a freezer-safe bag or container. They can stay in the freezer for about three months. When you're ready to enjoy them, thaw them at room temperature. For longer shelf life, avoid frosting the cupcakes until you're ready to serve. Frosted cupcakes can last for about three days at room temperature. If you need to frost and store, use a simple buttercream that holds up well. Always check for signs of spoilage before eating. You can boost the lemon flavor by adding more lemon zest. Use the zest of two lemons instead of one. You can also add an extra tablespoon of fresh lemon juice for more zing. If you want, try a lemon extract for a stronger taste. Just a teaspoon will do! Yes, you can use frozen raspberries! They will work just fine. Just make sure to thaw them first and drain any excess liquid. This helps keep your batter from becoming too wet. Fold them in gently to avoid mushy bits in your cupcakes. If you're looking for an egg substitute, use 1/4 cup of unsweetened applesauce for each egg. Another option is to use a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for about five minutes until it thickens. These cupcakes will last for about three days at room temperature in an airtight container. If you want them to stay fresh longer, store them in the fridge for up to a week. You can also freeze them for up to three months. Just wrap them well to avoid freezer burn. Enjoy your treats! You learned how to make delicious raspberry lemonade cupcakes. We covered the right ingredients, conversion for measurements, and how to handle allergens. The step-by-step guide showed you how to bake and frost your cupcakes. I shared tips to keep them moist and help with frosting. We explored fun variations, including vegan and gluten-free options. Finally, I explained how to store your cupcakes for longer freshness. Baking can be fun and simple. Use these steps to impress your friends and family!

Raspberry Lemonade Cupcakes

Deliciously moist cupcakes infused with raspberry and lemon flavors, topped with a creamy frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine sea salt
  • 0.5 cup whole milk
  • 1 medium lemon zest
  • 0.5 cup fresh raspberries
  • 2 tablespoons fresh lemon juice
  • 1 cup softened unsalted butter (for frosting)
  • 4 cups powdered sugar
  • 2 tablespoons fresh lemon juice (for frosting)
  • to taste smashed raspberries (for frosting)

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a standard cupcake tray with paper liners.
  • In a large mixing bowl, combine the softened butter and granulated sugar. Beat on medium speed until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition, then add the vanilla extract and mix until smooth.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and sea salt.
  • Gradually add the dry mixture to the butter-sugar mixture, alternating with the milk until just combined.
  • Gently fold in the lemon zest, lemon juice, and fresh raspberries without mashing them.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake for 18-20 minutes, checking for doneness with a toothpick.
  • Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Prepare the frosting by beating together the softened butter and powdered sugar, then add lemon juice and smashed raspberries until creamy.
  • Once the cupcakes are cool, frost them generously with the raspberry lemon frosting.
  • Garnish each cupcake with a fresh raspberry and a sprinkle of lemon zest.

Notes

For best results, use fresh raspberries and lemon juice.
Keyword cupcakes, dessert, lemon, raspberry

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