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Raspberry Lemonade Cupcakes

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Delightful cupcakes combining sweet raspberries and zesty lemonade for a refreshing treat.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh raspberries
  • 1/2 cup lemonade
  • Zest of 1 lemon
  • 1/2 cup powdered sugar
  • 2–3 tablespoons lemonade (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. Mix together the all-purpose flour, baking powder, baking soda, and salt in a bowl.
  3. Cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Combine the dry ingredients with the wet ingredients, mixing until just combined.
  6. Fold in the raspberries and lemonade gently.
  7. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
  8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
  9. Mix the powdered sugar with enough lemonade to reach a spreadable consistency for the frosting.
  10. Once the cupcakes are completely cool, frost them and top with a raspberry or lemon zest if desired.

Notes

For fluffier cupcakes, ensure your butter is at room temperature. Don’t skip the lemon zest for added flavor.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/raspberry-lemonade-cupcakes-2/