Raspberry Lemonade Cupcakes

Published January 25, 2015. Updated March 6, 2020

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Though it may still be winter why not get that summery feel we all crave and make a batch of these irresistibly delicious Raspberry Lemonade Cupcakes? These cupcakes will have you imagining you are sitting on a tropical beach somewhere with the sun shinning on your face or on an afternoon picnic with the warm breeze on your face sipping a glass of vibrantly flavored pink lemonade.

Raspberry Lemonade Cupcakes | Cooking Classy

I used the same method for this frosting as I did with my Strawberry Buttercream Frosting. I’ve found the best way to get that fresh berry flavor in frosting is to concentrate it by letting the berries simmer over the stovetop to reduce the excess water in them, because with frosting you really can’t add much puree or you’ll get soup instead of frosting.

Another great way to get a bold flavor in a frosting is to use dehydrated fruit and real fruit extracts, I just prefer the flavor of the fresh versus the dried. The amazing thing about this frosting is that I didn’t use a drop of food coloring and it’s probably the most gorgeous color I’ve ever gotten in a frosting.

This recipe is one I will definitely be using again! My family loved these cupcakes! I mean how could we not, what is not to love here? A moist lemon cupcake topped with a fresh raspberry buttercream frosting and fresh raspberries, yes please!

Raspberry Buttercream Frosting | Cooking Classy

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4.89 from 9 votes

Raspberry Lemonade Cupcakes

Such a bright and summer, irresistible cupcake! Tastes just like raspberry lemonade in cupcake form!
Servings: 12
Prep30 minutes
Cook20 minutes
Ready in: 50 minutes

Ingredients

Cupcakes

Simple Syrup

Raspberry Buttercream Frosting

Instructions

  • Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
  • In a food processor, pulse together 3/4 cup granulated sugar with lemon zest until finely ground, about 1 minute. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lemon sugar mixture until pale and fluffy (scrape bowl). Mix in egg, then mix in egg whites one at a time, adding in vanilla (and lemon extract if using) with second egg white.
  • In the liquid measuring cup used to measure buttermilk, whisk together buttermilk and lemon juice. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition.
  • Divide batter among 12 paper lined muffin cups. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes. Remove from oven and allow to cool several minutes in muffin tin, then transfer to a wire rack to cool slightly. Meanwhile prepare simple syrup.
  • For the simple syrup:
  • In a small bowl, whisk together 1 Tbsp lemon juice with 1 Tbsp granulated sugar until sugar has dissolved. Brush mixture over warm cupcakes (use all of it, about 2 light coats over each cupcake). Allow cupcakes to cool completely, meanwhile prepare raspberry puree and allow to cool.
  • For the frosting:
  • Puree raspberries in a food processor until well pureed then force through a fine mesh strainer into a bowl to remove seeds (you should have 6 - 7 Tbsp puree). Heat mixture in a saucepan set over medium-low heat until reduced by half (to 3 - 3 1/2 Tbsp). Cool completely (speed chill in freezer).
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Mix in 1 cup powdered sugar then mix in reduced raspberry puree and vanilla. Add remaining powdered sugar and mix until light and fluffy (if an even stronger raspberry flavor is desired you can add in 1/4 tsp raspberry extract, or to taste).
  • Add one raspberry to top of each cupcake then pipe frosting over raspberry and top with another raspberry and a small lemon wedge (and straws for decoration if desired, I cut mine into thirds. Mint leaves are also optional). Store in an airtight container.
Nutrition Facts
Raspberry Lemonade Cupcakes
Amount Per Serving
Calories 403 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 65mg22%
Sodium 122mg5%
Potassium 90mg3%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 41g46%
Protein 3g6%
Vitamin A 626IU13%
Vitamin C 3mg4%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Raspberry Lemonade Cupcakes | Cooking Classy