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- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened to room temperature - 2 large eggs - ½ cup whole milk - 1 cup fresh raspberries Raspberry lemonade cupcakes need basic ingredients that you can find easily. All-purpose flour gives the cupcakes structure. Granulated sugar adds sweetness and helps with texture. Unsalted butter gives the cupcakes a rich flavor, while eggs provide moisture and binding. Whole milk makes them soft and fluffy. Fresh raspberries bring a burst of tangy flavor. - ½ cup powdered sugar - 2 tablespoons lemonade concentrate, thawed - 2 tablespoons unsalted butter, softened The frosting is simple but tasty. Powdered sugar is used for sweetness and smoothness. Lemonade concentrate adds a zesty kick. Softened unsalted butter makes the frosting creamy and easy to spread. - Fresh raspberries - Lemon zest Add fresh raspberries on top for color and flavor. Lemon zest enhances the lemony taste and looks bright. These toppings make your cupcakes even more delightful. {{ingredient_image_2}} - Preheat oven to 350°F (175°C). - Line muffin pan with cupcake liners. Start by preheating your oven. This ensures even baking. While the oven warms, line your muffin pan with cupcake liners. Choose fun colors to make your cupcakes pop! - Whisk together flour, baking powder, baking soda, and salt. In a medium bowl, combine the dry ingredients. Whisk the flour, baking powder, baking soda, and salt together. This step is key. It adds air and helps the cupcakes rise. - Beat softened butter and sugar until light and fluffy. - Adding eggs and vanilla. In a large bowl, beat the softened butter and sugar. Use an electric mixer on medium speed. Mix until it looks light and fluffy, about 3 to 5 minutes. Next, add the eggs one at a time. Mix well after each egg. Stir in vanilla extract and lemon zest. This adds flavor and brightness. - Alternating dry ingredients with milk and lemon juice. - Folding in raspberries. Now, it's time to combine everything. Gradually add the dry mix to the butter mixture. Alternate this with the whole milk and lemon juice. Start and end with the dry mix. Be careful not to overmix; this keeps the cupcakes tender. Gently fold in the fresh raspberries. Use a spatula for this. You want to keep the raspberries whole. - Fill liners and bake for 18-20 minutes. - Check for doneness with a toothpick. Spoon the batter into the cupcake liners. Fill each about two-thirds full. Bake in your preheated oven for 18 to 20 minutes. To check if they are done, insert a toothpick. If it comes out clean, they're ready! - Beat together frosting ingredients until smooth. - Adjust sweetness if needed. While the cupcakes cool, make the frosting. In a medium bowl, mix powdered sugar, softened butter, and lemonade concentrate. Beat until smooth and fluffy. Taste and adjust sweetness if needed. You can add more powdered sugar if it's too tart. Using room temperature ingredients is key. When butter, eggs, and milk are at room temp, they blend better. This gives you a smooth batter and fluffy cupcakes. If you forget to set them out, try microwaving the butter for a few seconds. For alternative sweetness, consider honey or maple syrup. They add a nice twist to the flavor while keeping your cupcakes sweet. Overmixing the batter can ruin your cupcakes. Mix just until everything is combined. This keeps them light and fluffy. Another common mistake is not knowing when the cupcakes are done. A toothpick inserted in the center should come out clean. This tells you they are ready to enjoy! Frosting your cupcakes can be fun! Use a spatula to spread the frosting nicely. For a fancy look, use a piping bag. You can create swirls or rosettes. Add fresh raspberries on top for a pop of color. A sprinkle of lemon zest can brighten the look too. These simple tips will make your cupcakes stand out! Pro Tips Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before mixing. This helps create a smoother batter and promotes even baking. Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in dense cupcakes instead of light and fluffy ones. Fresh Raspberries Are Key: Use fresh raspberries for the best flavor and texture. If using frozen raspberries, do not thaw them before folding into the batter to prevent excess moisture. Adjust Frosting Sweetness: Taste your frosting and adjust the powdered sugar according to your preference. This ensures you achieve the perfect balance of sweetness and tanginess. {{image_4}} You can change the flavor of your cupcakes easily. Try mixing in other fruits like blueberries or strawberries. They add a nice twist to the cupcake. You can also use flavored extracts. For instance, almond or lime extract gives a fun taste. Just remember to keep the amounts small to not overpower the lemon and raspberry. If you need gluten-free options, use a gluten-free flour blend. This works well in most recipes. For a dairy-free option, swap whole milk with almond or oat milk. Also, choose dairy-free butter for the frosting. These changes keep the taste yummy while meeting your needs. You can change the frosting to match your taste. A lemon buttercream adds a zesty kick. If you like something richer, cream cheese frosting is a great choice. It pairs nicely with the tartness of the cupcake. Use fresh lemon juice and zest for the best flavor. These options make your cupcakes unique and fun! To keep your Raspberry Lemonade Cupcakes fresh, store them in an airtight container. This helps to prevent them from drying out. You can place parchment paper between layers to avoid sticking. A simple cake dome also works well. Make sure the cupcakes are completely cool before sealing them in any container. Freezing cupcakes is a great way to save some for later. First, wrap each cupcake tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This keeps them from getting freezer burn. To thaw, simply remove them from the freezer and let them sit at room temperature for about 30 minutes. They will taste fresh and delicious! Raspberry Lemonade Cupcakes last about 3 to 5 days at room temperature. If you store them in the fridge, they can last up to a week. Freezing them extends their life to about three months. Just remember to wrap them well! Enjoy your sweet treats anytime! Yes, you can use frozen raspberries. They can change the cupcake's texture a bit. Frozen raspberries are softer and may break apart more easily. This can lead to a slightly different look. If using frozen, let them thaw first. Pat them dry with a paper towel. This helps reduce extra moisture in the batter. You have a few great options. Fresh lemonade works well in place of concentrate. You can also mix lemon juice and sugar to create your own. Another choice is using lemon-lime soda for a fizzy twist. If you prefer a less sweet taste, just add lemon juice and a little water. Eggs help bind and add moisture to cupcakes. For a good substitute, you can use applesauce. Replace one egg with 1/4 cup of unsweetened applesauce. You can also use mashed banana or yogurt. Each will change the flavor a bit but still taste great! Making Raspberry Lemonade Cupcakes is simple and fun. You learned about the key ingredients, step-by-step instructions, and tips for success. Remember to prep your oven, mix your ingredients well, and avoid common mistakes like overmixing. Explore variations to suit your taste and needs. Proper storage will keep your cupcakes fresh, and you can even freeze them for later. Now, go ahead and impress your friends with these tasty treats! Enjoy every bite of your homemade delight.

Raspberry Lemonade Cupcakes

Deliciously moist cupcakes infused with raspberry and lemon flavors, topped with a refreshing lemonade frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cups granulated sugar
  • 0.5 cups unsalted butter, softened to room temperature
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 0.5 cups whole milk
  • 1 zest of lemon
  • 0.25 cups freshly squeezed lemon juice
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cups fresh raspberries (plus extra for topping)
  • 0.5 cups powdered sugar (for frosting)
  • 2 tablespoons lemonade concentrate, thawed
  • 2 tablespoons unsalted butter, softened (for frosting)

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a twelve-cup muffin pan with colorful cupcake liners.
  • In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 to 5 minutes.
  • Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. Stir in the vanilla extract and lemon zest until fully integrated.
  • Gradually add the dry ingredient mixture to the butter and sugar mixture, alternating with the whole milk and fresh lemon juice, beginning and ending with the dry ingredients. Mix until just combined.
  • Carefully fold in the fresh raspberries using a spatula or wooden spoon.
  • Evenly distribute the batter among the prepared cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • While the cupcakes cool, prepare the frosting by beating together the powdered sugar, softened butter, and thawed lemonade concentrate until smooth and fluffy.
  • Once the cupcakes are completely cool, frost them generously with the lemonade frosting using a spatula or piping bag.
  • Top each frosted cupcake with an extra fresh raspberry for decoration.

Notes

For a festive touch, use colorful cupcake liners.
Keyword cupcakes, dessert, lemonade, raspberry