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Raspberry Lemonade Cupcakes Recipe

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! 
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Ingredients Method

Ingredients
  

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
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

Method
 

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Whisk dry ingredients in a medium bowl. Set aside.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs, vanilla, lemon zest, and lemon juice, mixing well.
  5. Add dry ingredients alternately with buttermilk. Mix until combined.
  6. Gently fold in fresh raspberries.
  7. Spoon batter into cupcake liners, filling 2/3 full.
  8. Bake for 18-20 minutes. Cool completely.
  9. For frosting, beat butter, then gradually add powdered sugar. Add lemon juice, zest, salt, and raspberries. Frost cooled cupcakes.