Raspberry Lemonade Cupcakes


These raspberry lemonade cupcakes are so cute, pinky, wonderful, and party-ready! An ideal dessert for birthdays, anniversaries, spring-summer parties, and many other special occasions! Moreover, they are so easy to make, moist, zesty, and delicious. You will need 20 minutes to prepare them plus around 20 minutes to cook. Here is the recipe:

Raspberry Lemonade Cupcakes

Servings 24 cupcakes

Ingredients:

For the cupcakes:

  • 2 cups sugar
  • 4 eggs
  • 1 cup unsalted butter, softened
  • Finely grated zest of two small lemons (or one large)
  • 2 ½ cup flour
  • ½ cup cornstarch
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons milk
  • 1 cup sour cream
  • 2 tablespoons lemon juice, freshly-squeezed
  • 1 ½ teaspoons vanilla extract

For the raspberry frosting:

  • 1 cup unsalted butter, softened
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoons vanilla extract
  • 2 ½ cups powdered sugar
  • ¼ cup raspberry puree, preserves, jam (or 2 teaspoons raspberry jello powder)
  • A few drops of red food coloring (if desired)

For decoration:

  • A few fresh raspberries (optional)

 

Instructions:

To make the cupcakes:

  • Preheat oven to 350°F/180°C/Gas Mark 4. Line cupcake pan with cupcake liners.
  • Using an electric mixer, whisk sugar, butter, and lemon zest until light and fluffy. Beat in eggs and mix until well combined.
  • In a separate bowl, combine together flour, baking powder, cornstarch, and salt (sift the dry ingredients together if you want a really light texture).
  • Apply ½ the dry ingredients to the sugar/butter/zest and whisk on medium speed.  Next, pour milk, sour cream, and lemon juice and whisk again.  Gradually continue to add the remaining dry ingredients and mix to combine (be careful don’t overmix!)
  • Spread the batter filling ¾ of each cupcake liner. Bake for around 20 minutes or until an inserted tester comes out clean. Allow cooling. In the meantime, prepare the frosting.
Next Recipe:  Pecan Ice Cream Pie

To make the frosting:

  • Whisk butter for 1 minute.  Apply lemon zest and vanilla extract and 2 cups powdered sugar and beat again. Next, add the raspberries and 2-3 drops of red food coloring (if using)
  • Note:If you use the raspberry puree option simply apply a handful in a blender and process until smooth – sift out the seeds if you want – and place to the butter mixture. (Or add a little of the jello powder to boost the red color and flavor)
  • Gradually continue to put as much powdered sugar as required in order to reach the desired consistency.
  • Pipe onto each cooled cupcake and top with some fresh raspberries (if desired). Serve.

Enjoy!