Raspberry Lemonade Cupcakes


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 Lemonade Cupcakes | Cooking Classy

Raspberry Buttercream Frosting | Cooking Classy

Raspberry Lemonade Cupcakes | Cooking Classy

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.


Raspberry Lemonade Cupcakes

5 from 5 votes

Such a bright and summer, irresistible cupcake! Tastes just like raspberry lemonade in cupcake form!

Servings: 12
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes



  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1 Tbsp lemon zest (zest of 2 medium lemons)
  • 1/2 cup unsalted butter , softened
  • 1 large egg
  • 2 large egg whites
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon extract (optional, for slightly stronger lemon flavor)
  • 1/4 cup + 3 Tbsp buttermilk
  • 1 1/2 Tbsp fresh lemon juice

Simple Syrup

  • 1 Tbsp fresh lemon juice
  • 1 Tbsp sugar

Raspberry Buttercream Frosting

  • 1 (heaping) cup fresh raspberries
  • 1/2 cup unsalted butter , nearly at room temperature
  • 1/4 cup salted butter , nearly at room temperature
  • 2 3/4 - 3 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 24 fresh raspberries , for topping
  • Lemon wedges , for topping


  1. 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.
  2. 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 (if you don't have the paddle attachment that constantly scrapes bowl, then occasionally throughout entire mixing process, stop mixer and scrape down sides and bottom of 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.
  3. 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.
  4. For the simple syrup:
  5. 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.
  6. For the frosting:
  7. 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).
  8. 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).
  9. 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.
  10. Recipe source: Cooking Classy
Course: Dessert
Cuisine: American
Keyword: Lemon Cupcakes, Raspberry Frosting
Author: Jaclyn
Raspberry Lemonade Cupcakes | Cooking Classy


  • Mélanie: These were a hit! Everyone devoured them. These cupcakes were bursting with flavour and colour! Absolutely delicious! They are now a family fave and everyone requests them for every event! July 25, 2019 at 6:00am Reply

    • Jaclyn: Thanks for the great review! Glad to hear they’re a new family favorite! July 25, 2019 at 11:13am Reply

  • Darcy: Where do you get those cute little straws?? June 19, 2019 at 3:35pm Reply

    • Jaclyn: Craft stores and kitchen supply stores, you can find them online too, just search paper straws. June 20, 2019 at 10:52am Reply

  • Sarah Mays: Can I use frozen Raspberries instead? May 8, 2019 at 5:50pm Reply

    • Jaclyn: I can’t say for sure without testing, it might be a little runnier but it would probably work. May 8, 2019 at 6:45pm Reply

      • Sarah: Okay thank you May 9, 2019 at 4:14am Reply

  • Meredith: I gotta say… i cheated and used a lemon cake mix. But holy mother, that raspberry buttercream frosting is to die for! I piped it on with a rose tip and garnished with some candied lemon peel. Looks and tastes like it was made by a professional baker. I love this frosting so much. I could eat it by the bucket. March 29, 2019 at 12:03pm Reply

  • Jacqueline: So delicious! Cake and icing were light, fluffy and full of flavour. Will suggest to not put the raspberries and lemons on until an hour or so before serving as mine went moldy before but seriously make the cupcakes! November 18, 2018 at 9:05pm Reply

  • Kathy N.: One of the best cupcake recipes I’ve ever made! Not only are they beautiful to look at, The frosting is to die for! Thanks so much! September 12, 2018 at 10:33pm Reply

  • Teresa O’Donnell: I made these cupcakes for a reunion this weekend and they all disappeared. I used DH yellow cake mix with lemon extract for the cupcake but I followed the recipe for simple syrup and the frosting exactly and it was amazing. So light and delicious at the same time. August 12, 2018 at 6:39pm Reply

    • Jaclyn: Thanks for your review! August 13, 2018 at 12:37pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2019 Cooking Classy | Privacy Policy
Design by cre8d