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


Raspberry Lemonade Cupcakes

Yield: 12 cupcakes



  • 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

Raspberry Lemonade Cupcakes | Cooking Classy


  • Anna @ Crunchy Creamy Sweet: I can’t wait for spring and these cupcakes definitely look spring-y! Love the buttercream! Gorgeous! January 25, 2015 at 1:07pm Reply

    • Jaclyn: Thanks Anna! January 25, 2015 at 4:28pm Reply

    • Claire: These were so good! I loved the flavor, it my frosting ended up tasting off. I have never liked to use unsalted butter in buttercream frosting, but I did anyway. Big mistake. May 15, 2017 at 3:25pm Reply

  • Averie @ Averie Cooks: You make the most beautiful cupcakes and these are just fabulous! They’re so springy and cheerful and instantly put a smile on my face! January 25, 2015 at 1:26pm Reply

    • Jaclyn: Thanks so much Averie! I’m slightly cupcake obsessed :). January 25, 2015 at 4:28pm Reply

  • Kathleen @ yummy crumble: These turned out incredibly beautiful. The fact that you didn’t use food coloring is amazing! Raspberries have always been my favorite fruit to bake with ;) January 25, 2015 at 2:15pm Reply

  • June Burns: Such cute little cupcakes! Love the fresh raspberries in the frosting :) January 25, 2015 at 3:36pm Reply

  • Shari Kelley: These are so pretty, Jaclyn! You always come up with the best flavor combinations. January 26, 2015 at 5:51pm Reply

    • Jaclyn: Thanks Shari :)! January 26, 2015 at 7:49pm Reply

  • Laura (Tutti Dolci): These are the prettiest cupcakes, just gorgeous! January 26, 2015 at 10:27pm Reply

    • Jaclyn: Thanks Laura :)! January 27, 2015 at 10:19am Reply

  • Meriem @ Culinary Couture: You make the best cupcakes! January 27, 2015 at 11:31pm Reply

    • Jaclyn: Thanks Meriem :)! January 28, 2015 at 9:11am Reply

  • Renee @ Awesome on $20: I love the color you got on that frosting. I want to dive into it. February 4, 2015 at 11:24pm Reply

  • Taylor: Can’t wait to make them! just got all the ingredients!!!! March 10, 2015 at 2:04pm Reply

    • Jaclyn: I hope you love them Taylor! March 10, 2015 at 6:32pm Reply

  • kylie: I made these yesterday. The cake turned out really dense and the frosting slid right off of them.. and started melting. :( Where did I go wrong?? March 11, 2015 at 10:31am Reply

    • Jaclyn: For the cupcakes it could be a few things, oven temp (sometimes ovens don’t really read what the temp is inside, I like to use an oven thermometor), over-mixed batter, butter too soft/melted, old leavening (baking soda/baking powder). And for the frosting it sounds like the butter just got too warm? Sorry that happened though! I wish I could be there to say for sure what went wrong. April 6, 2015 at 6:29pm Reply

    • Andi Silver: Mine came out dense too, I think I over mixed the batter. The frosting was delicious though! April 6, 2015 at 6:46pm Reply

    • James: I know this comment is really late but it may help for future bakes. I used to have this problem with all of my cupcakes; I have found that if after makeing the batter into add 2/3 cup of boiling water, hand mix for a minute, then let the batter sit for 15 min. The cupcakes come out a lot better. November 23, 2015 at 10:42am Reply

      • Jennifer: Just curious have you made this cupcake recipe with the addition of the 2/3 cup boiling water? If so is your batter runny? January 23, 2016 at 2:50pm Reply

  • Jacky: Hello. These look amazing and can’t wait to try them. I have a quick question about the raspberry puree for the frosting. Why do you simmer over med-low heat to end up with a smaller amount but then have to chill it? Thanks much. March 18, 2015 at 7:48pm Reply

    • Jaclyn: So it’s more concentrated and not so runny because that thins out the frosting and you can end up with a mess. It’s kind of annoying that it adds more steps but it’s worth it in the end. April 15, 2015 at 10:05pm Reply

  • Maddie: I made these cupcakes a few weeks ago and they were delicious! I’m planning to make them again for Easter, but I was just curious where you buy your raspberries for the toppers? My grocery store raspberries look kind of dull and dusty, even after being washed. Any way I can make them look more lustrous as a topper like yours? Thanks! April 3, 2015 at 7:03am Reply

    • Jaclyn: I’m so glad you liked them Maddie! You should see me at the store when I’m picking out stuff like the raspberries, I spend way too long looking for the best ones :). I imagine if you want them to have a light shine you could spritz them with a little vegetable oil/olive oil cooking spray and that should do the trick. I did it with apples once. April 4, 2015 at 3:11pm Reply

  • Isabella: Do you think i would be able to substitute raspberries for strawberries? This looks so delicious but some of the people I’m cooking are allergic to raspberries. April 4, 2015 at 4:24pm Reply

  • Lindsay D: These look great! I had a question on the serving size. It says it makes 12 cupcakes but say to have 24 raspberries for topping. So I assumed one per cupcake but wasn’t sure. I need to make 20-24 and just was curious how much supplies I should get. Didn’t want to get too much or too little. Thanks!! May 10, 2015 at 10:43am Reply

    • Jaclyn: It’s 24, so sorry for the late response! There are 12 hidden underneath the frosting :). June 2, 2015 at 8:10pm Reply

      • Disappointed and depressed: First of all the information you wrote is so misleading!
        How dare you ruin my entire cupcakes that were for my birthday. I hope you realize that your false comment was the worst thing that could happen to me!!!!!!!! Secondly, it did not make 24, it made half that!!! Thirdly, lemon extract was mentioned in the ingredients and not in the direction !!
        I am more than just disappointed,
        I am depressed!!!!!😭 March 4, 2016 at 11:47pm Reply

        • Jaclyn: You misread my comment. She asked why the recipe calls for 24 raspberries. There are 2 raspberries per cupcake(one on top of frosting and one underneath), meaning 12 cupcakes (it clearly lists a yield of 12 right at the top of the recipe). And it clearly states that the lemon extract is optional. March 5, 2016 at 12:06am Reply

          • Disappointed and depressed: First of all, no need to get sassy on me. Just because something is optional, doesn’t mean that there isn’t good time to add it in, and you could definitely tell us. (Its not that hard) i am not stupid…. I know how to read and your instructions were definitely not clear… Are you theating me? All i ever wanted was a good batch of cupcakes. March 5, 2016 at 12:30pm

          • Jaclyn: These cupcakes are good with or without the lemon extract so I’m not even clear of what exactly it is you’re so upset about, and it’s not my fault you misread a comment. Treat people more respectfully, seriously. March 5, 2016 at 5:31pm

          • Sally: You poor thing! I don’t know why anybody would treat you like that! She was soo rude! I loved your cupcakes and they turned out perfect! You explained everything out perfectly! Everyone asked for the recipe! Don’t worry about ‘disappointed and depressed’ comments. I will always share you’re recipe! Thanks again! March 7, 2016 at 5:51pm

          • Jaclyn: Thanks Sally :)! March 8, 2016 at 10:47am

          • Disappointed and depressed: Wow guys, way to make me look super bad. Two against one here is it? I just think this shouldn’t have been a 5star it was not that good. And jaclyn isn’t a poor thing. Its all her falt anyways. Way too spoil someone. March 10, 2016 at 1:08pm

          • sally: That is not true, i just think Jaclyn doesn’t need such rude replys. I have made this recipie already so many times, that i am convince anyone could have made it perfectly and without misunderstandings. Stop being sooo rude disappointed and depressed. Btw, do you enen have a name? Or are you too rude your parents never named you. March 10, 2016 at 1:13pm

          • Kate: Jaclyn, I feel so bad for you! Don’t let people like this get to you! This person clearly needs more help than a cupcake can do! May 9, 2016 at 7:43am

        • Claire: This is hilarious… This person is saying he/she is depressed because of cupcakes?!? This is beyond certifiable, this is psych ward material!! I love it! Oh…and were you threatening her/him?!! Bahaha

          I also love the recipe…I’ve just got to practice making them look this beautifully. These will be perfect for my daughter’s birthday party… Good thing I’m practicing first. I wouldn’t want to go into a depression. March 19, 2016 at 2:34pm Reply

          • Disappointed and Depressed: Ahh, why are you always sticking your nose in other peoples business Claire. Sooo annoying. All these people came over and had nothing too eat. You don’t think that’s embarrassing? March 29, 2016 at 2:38pm

  • Amber: These are so darling! I am making them for an event tomorrow and I made up the frosting for them tonight and the color isn’t as bold as yours. It’s more of a pastel pink. Did you do something to yours to make it that awesome bright pink? I’m going to try some food coloring but I didn’t know if there was a trick I didn’t know about. Thanks!! May 15, 2015 at 3:32pm Reply

    • Jaclyn: No it was just the raspberry puree that had been concentrated in a saucepan. Some raspberries do tend to be a little more deep red, you could use some gel coloring if you’d like though. May 16, 2015 at 1:58pm Reply

  • Caitlin: I made these last night to bring into work today and the raspberry buttercream is absolutely delicious. Tangy and wonderful! I’m thinking about making a batch while I have the raspberries and freezing it!
    The flavor of the cupcake was delicious, but like others I found it to be a little dense. Could this be because there’s no oil and only butter? I could have overmixed it too. May 22, 2015 at 10:27am Reply

    • Jaclyn: I’m so glad you liked the frosting! For the cupcakes just be sure you sufficiently whip the butter and sugar as this gives the cupcakes lift and also like you say be careful not to over-mix the batter. You could also try swapping out the all purpose flour for more cake flour and that should give you a lighter cupcake. May 22, 2015 at 8:54pm Reply

  • Marta: Just wondering why your recipe calls for 24 raspberries for topping, but says it only yields 12 cupcakes? Getting ready to make these tomorrow, and need to know what the recipe will actually yield (12 or 24?). May 28, 2015 at 9:21pm Reply

    • Jaclyn: It’s 24 because there are 12 surprise ones underneath the frosting too :). May 29, 2015 at 10:59am Reply

  • Shane: I just made these today. Thank you for a wonderful recipe written so well. They cooked up beautifully. I doubled the recipe and got 26 instead of the expected 24. I also added raspberry curd to the center of the cupcake. YUMMY! June 4, 2015 at 10:00pm Reply

  • Shane: Do you have either a white chocolate cupcake recipe or one for white cake? I tried a different one today and it was a disaster. All of the ones I have made of your rise beautifully and are perfect! June 4, 2015 at 10:02pm Reply

  • April: So if I wanted to double the recipe, would I just do 2x each ingredient and follow the same directions? June 8, 2015 at 6:56pm Reply

    • Jaclyn: Yes that’s what I would do. I hope you love them! July 21, 2015 at 10:58pm Reply

  • Melissa: Thanks for the recipe Jaclyn!! These were very similar to a special cupcake from a nearby bakery. They were quite a bit of work, but worth the effort! June 10, 2015 at 8:34pm Reply

  • Candace: I’m making these Raspberry Lemonade cupcakes for my friends birthday, the only problem is the icing is pink, not quite a boy color. What should I do? June 17, 2015 at 3:59pm Reply

  • محمد: Very delicious. Very eye-catching. June 22, 2015 at 5:49am Reply

  • Kelsey: These were great! I am making them for a bridal shower and tested them on the family first. My mom has always said not to serve something to strangers that you haven’t tried yourself! I didn’t have a food processor but blended the sugar and lemon zest using a meat tenderizer and pounding the bag of mixture. I also squished the raspberries in a bag and strained out the juice. Of course I was being a smartypants and didn’t think I needed to put the puree over the stovetop. Wrong. If anyone is reading this comment, DO WHAT SHE SAYS! The icing was a little runny. I’ll be sure to follow that step this weekend. Thanks for a great and super cute idea! June 23, 2015 at 7:08pm Reply

  • Olivia: How important is the Simple Syrup? I just have never seen cupcake recipe with it before. June 27, 2015 at 3:54pm Reply

    • Jaclyn: It infuses a fair amount of flavor into the top layer of the cupcakes and I think it kind of helps seal in moisture. It’s super easy to make here, I didn’t boil it first or anything. August 12, 2015 at 5:06pm Reply

      • Sophie Kitten: Thanks for the AMAZING help! March 22, 2016 at 9:20am Reply

  • Cj: extremely difficult??????? June 27, 2015 at 6:53pm Reply

  • Nat: Made these yesterday. Already had a lemon cupcake recipe I’m happy with. But this frosting, oh this frosting is so delicious – easily the best I’ve ever made. Thank you for this recipe. I think I’ve found my new favourite cupcake June 29, 2015 at 3:27pm Reply

  • Libby: I’m planning on making these today, I was just wondering what piping nozzle you use because I love this style of frosting. I usually ice cupcakes in a different style so am not sure which nozzle to use to get this effect. August 16, 2015 at 3:39am Reply

  • Mrs w: This sounds amazing. Can’t wait to try it. Could you make blueberry icing by substituting the raspberries for blueberries? I’m thinking vanilla cupcake & blueberry icing 😊 February 19, 2016 at 2:59am Reply

  • Angela mwadime: Do you know how to make paris food or is it paris food. March 1, 2016 at 5:39pm Reply

  • Grace: These look absolutely delightful! I don’t like raspberries but I’m willing to make this recipe this week just because it looks so good!! The design on top is also very creative. March 13, 2016 at 10:25pm Reply

  • Jessica: What tip did you use for the frosting i absolutely love it April 16, 2016 at 11:00am Reply

  • Andrea: I made these a few weeks ago to prepare for baby shower. Everyone raved about them! I used frozen raspberries and strained them after I reduced them. Absolutely delightful. I am going to try with blueberries for the next batch 😊 April 23, 2016 at 9:16am Reply

    • Jaclyn: I’m so glad they were enjoyed Andrea! Thanks for letting me know! April 25, 2016 at 12:18am Reply

  • Jenna: These were great! I made them yesterday for Mother’s Day! Everyone thought they were so cute! Thanks for the great idea! May 9, 2016 at 8:54am Reply

  • Karen: Hey Jaclyn, thanks for this wonderful recipe! I have made it at least 4 times already :) really yummy and my friends all enjoy them.

    Can I share your recipe on my blog? I will put a link back to your website. May 15, 2016 at 5:00am Reply

    • Jaclyn: That would be fine, thanks for asking :)! I’m so glad you’ve enjoyed the recipe! May 15, 2016 at 11:32pm Reply

  • Ronda: Hi Jaclyn, this recipe looks so good! I’m going to try it this week. I’m wondering how you got that cute look with the cupcake liners? So pretty! I’ve made your Neapolitan cupcakes a few times with the best compliments from my family! Thanks for sharing your wonderful recipes. June 11, 2016 at 12:32pm Reply

  • Bonnie: These are beautiful and delicious. They bake up nice and even, have a great flavor, and look so cute. I didn’t have raspberries, but had a ton of blueberries so did a little substitution. They are just purple and yellow, and look just as cute. Thanks for a great recipe. I’d love to post a picture of them, but do not see an option for that on here. June 28, 2016 at 5:05pm Reply

    • Jaclyn: I’m so glad you loved them! Thanks for the great review! June 29, 2016 at 11:18am Reply

  • Ellie: These cupcakes look absolutely delicious, can’t wait to bake them : )
    I’m just wondering: would it be alright to substitute the fresh raspberries for thawed frozen ones (not for decorating of course, but in the actual icing)? Or would that make the flavour less intense? Thanks, hope to hear from you about this! July 11, 2016 at 6:47pm Reply

  • Katie: I made them for my daughters birthday and they were a huge hit! They may be the best cupcakes I’ve had! The combination of lemon and raspberry is wonderful! I just love them❤️ The presentation is a huge crowd pleaser! July 12, 2016 at 6:30pm Reply

    • Jaclyn: I’m so happy you loved them Katie! And happy birthday to your daughter! July 13, 2016 at 10:40am Reply

  • One Delightful Life: I know what the straw is for!!!! It’s used to shovel all that delicious frosting into my mouth first BEFORE I take a bite. Yum! Great photo. July 20, 2016 at 6:56am Reply

  • Connie T.: I was just wondering… If you don’t have fresh raspberries, can I substitute jam in the frosting? (Specifically Smucker’s Seedless Raspberry Jam). If so, much should I use?
    Thanks in advance! September 7, 2016 at 6:56pm Reply

  • Tamasin: Made these today for a charity coffee morning. They all went, looked & tasted fantastic. Followed all the steps in the method which was lovely & clear. The surprise rasberry under the buttercream was a real hit! (I used a cupcake corer to drop these into the cakes slightly) September 16, 2016 at 4:13pm Reply

    • Jaclyn: I’m glad you found the directions easy to follow and I’m glad they were enjoyed! Thanks for your feedback Tamasin! September 17, 2016 at 11:25am Reply

  • Karen: I made this to frost a chocolate cake for my mother’s birthday and it was spectacular! Thank you for the great recipe! September 25, 2016 at 3:24pm Reply

  • Adam: I was hoping to make this into a two or even 4 tier cake with the buttercream in-between and topped with a nice fondant. My question is, do you think that the recipe would fill two 8′ cake pans? also, do you think it would hold up as a cake as opposed to cupcakes? November 3, 2016 at 2:51pm Reply

    • Adam: and by 8′ I meant 8″… November 3, 2016 at 2:52pm Reply

  • Gabrielle: Did you get your cup cake flour from somewhere or did you make it??? Other than that this cupcake looks DELICIOUS!!!! December 30, 2016 at 4:43pm Reply

  • Debbie Kuhny: I’m a teacher. We had a custodian appreciation day and we had a cupcake theme. I made your recipe and everyone thought I got them from a bakery! I wanted to add a picture of how mine turned out so you can see what you inspired, but there doesn’t appear to be a way to attach images. Today I’m going to attempt to make this recipe into a cake for a friend’s birthday. December 31, 2016 at 9:20am Reply

    • Jaclyn: What a great idea Debbie! So glad they were enjoyed. January 3, 2017 at 11:10am Reply

  • Johanna: Are your lemon wedge garnishes candied lemon pieces, or just fresh lemon wedges? I love candied lemon peel, & thought they would look lovely on top. Also, THANK YOU for a raspberry frosting recipe! I’m allergic to strawberries & blueberries, but those seem to be the go-to pairings for lemon. Can’t wait to try this recipe!!! February 9, 2017 at 7:12pm Reply

    • Jaclyn: You’re welcome! :) They are fresh lemon wedges. The candied ones would be a great addition! February 16, 2017 at 12:36pm Reply

  • Leslie Millican: Hi! I made these tonight and they were a big hit. Thank you! Can you tell me what the frosting tip that you used is called? February 26, 2017 at 5:18pm Reply

  • Carolyn: The frosting looks perfect! March 15, 2017 at 2:37pm Reply

  • Bri: Hi Jaclyn, what tip did you like with on this recipe? I love it! March 24, 2017 at 12:23am Reply

  • Bri: Pipe* with March 24, 2017 at 12:24am Reply

  • Bekah: This is the most beautiful frosting recipe ever. It is my go to recipe. It is a huge hit with my boys. All 4 of them. I’ve made Raspberry, Blackberry and today Cherry. I use your dark chocolate cupcake. No one but me likes lemon in this house😊.
    My cupcakes were so beautiful I posted them on Facebook. June 17, 2017 at 6:53pm Reply

    • Jaclyn: So glad to hear it Bekah! June 22, 2017 at 10:44am Reply

  • Sara: Holy cow, these are amazing! The labor is worth it. Thank you! August 8, 2017 at 7:01pm Reply

    • Jaclyn: So glad you liked them Sara! August 11, 2017 at 12:04pm Reply

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