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Raspberry Lemonade Cupcakes

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Delightful cupcakes that embody the essence of summer, bursting with flavors of fresh raspberries and zesty lemon.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice (for frosting)
  • 1 tablespoon lemon zest (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. Cream together the sugar and softened butter until light and fluffy.
  3. Add the eggs, milk, lemon juice, and lemon zest to the creamed mixture, mixing until well combined.
  4. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
  5. Combine the dry ingredients with the wet mixture, stirring until just combined.
  6. Fold in the fresh raspberries gently.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Cool completely in the pan before transferring to a wire rack.
  9. Prepare the frosting by mixing the powdered sugar, fresh lemon juice, and lemon zest until smooth.
  10. Frost the cooled cupcakes and garnish with additional raspberries if desired.

Notes

Use fresh raspberries for the best flavor. Make sure butter is softened for easy creaming.

Nutrition

Find it online: https://ameliasweets.com/2026/07/06/raspberry-lemonade-cupcakes/