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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
  

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

Instructions
 

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