Raspberry lemonade has always been a refreshing, tangy treat that I associate with summer days. So, when I decided to transform this classic drink into a cupcake, I was beyond excited to taste the results—and they did not disappoint!

These raspberry lemonade cupcakes are a perfect balance of tart raspberries and zesty lemon, with a soft, fluffy cake and a tangy frosting.

The burst of fruity flavor is perfectly complemented by the sweetness of the cupcake, making every bite feel like a refreshing sip of lemonade.

Whether you’re hosting a summer gathering, a birthday party, or simply craving something sweet and tangy, these cupcakes will definitely hit the spot!

Why You’ll Love This Recipe

Bursting with Flavor: The combination of fresh raspberries and tangy lemon creates a sweet yet refreshing flavor that’s irresistible.
Soft and Fluffy Texture: Thanks to the perfect balance of ingredients, the cupcakes come out light and airy, melting in your mouth.
Perfect for Summer: These cupcakes capture the essence of a cool, refreshing raspberry lemonade, making them ideal for warm-weather events.
Versatile Frosting Options: You can go with a classic lemon buttercream or try a raspberry cream cheese frosting for an extra punch of flavor.

Ingredients

1- For the Cupcakes:

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon zest

2 tablespoons lemon juice

½ cup buttermilk

½ cup fresh raspberries (or frozen, thawed)

2- For the Frosting:

1 cup unsalted butter, softened

3 cups powdered sugar

1-2 tablespoons lemon juice

1 teaspoon lemon zest

1 cup fresh raspberries (mashed or pureed)

A pinch of salt

Step-by-Step Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add Eggs and Flavors: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the dry ingredients. Mix until just combined.
Add Raspberries: Gently fold in the fresh raspberries, being careful not to crush them.
Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling each about 2/3 full.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

For the Frosting:

Beat the softened butter until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

Add lemon juice, lemon zest, and a pinch of salt. Mix until smooth.

Gently fold in the mashed or pureed raspberries to create a vibrant raspberry-flavored frosting.

Frost the cooled cupcakes with the raspberry lemonade frosting.

Variations

Raspberry Cream Cheese Frosting: For a tangier, creamier twist, you can replace the butter with cream cheese for the frosting. It adds richness and a little extra tartness that pairs beautifully with the fruity cupcakes.

Lemon Glaze: Instead of frosting, drizzle a lemon glaze over the cupcakes for a simpler, lighter option. To make the glaze, mix powdered sugar with lemon juice until smooth.

Frozen Raspberries: If fresh raspberries aren’t available, you can use frozen raspberries, but be sure to thaw and drain them well before adding them to the batter to avoid excess moisture.

Nutritional Values (per cupcake)

Calories: 250 kcal

Carbohydrates: 36g

Protein: 2g

Fat: 11g

Saturated Fat: 7g

Fiber: 1g

Sugar: 22g

Sodium: 90mg

FAQs

1. Can I use frozen raspberries? Yes, frozen raspberries work well in this recipe. Just be sure to thaw and drain them before adding them to the batter.

2. How can I make the frosting more tangy? If you want a tangier frosting, try adding more lemon juice or a bit of lemon zest to the frosting. For an extra punch, you can also add a small amount of raspberry puree to the frosting.

3. Can I make the cupcakes ahead of time? Yes! You can make the cupcakes ahead of time and store them in an airtight container at room temperature for up to 3 days. Add the frosting just before serving.

4. How do I store leftover cupcakes? Store leftover cupcakes in an airtight container at room temperature for 2-3 days. You can also refrigerate them if you prefer your frosting to stay firmer.