Raspberry Lemonade Cupcakes

$- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened at room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - ¼ cup freshly squeezed lemon juice - Zest of 1 lemon, finely grated - ½ cup buttermilk, at room temperature - 1 cup fresh raspberries (plus extra for topping) - 4 oz cream cheese, softened at room temperature - 1 cup powdered sugar - 2 tablespoons lemon juice (for frosting) - 1 tablespoon lemon zest (for frosting) - A pinch of salt I love to start by gathering all my ingredients. It makes the process smooth and fun. The dry ingredients include flour, baking powder, baking soda, and salt. These are the base for the cupcakes. Next, we move on to the wet ingredients. I use unsalted butter for richness. Granulated sugar adds sweetness. Eggs give structure, while vanilla adds a lovely flavor. Fresh lemon juice and zest brighten everything up. Buttermilk keeps the cupcakes moist and fluffy. For the topping, I use fresh raspberries. They look cute and taste great. The frosting is a mix of cream cheese, powdered sugar, lemon juice, and zest. A pinch of salt adds balance to the sweetness. With these ingredients ready, you're set to make these delicious Raspberry Lemonade Cupcakes! {{ingredient_image_2}} Set your oven to 350°F (175°C). This ensures even baking. Grab a 12-cup muffin tin and line it with bright cupcake liners. This adds a fun touch. In a medium bowl, whisk together the dry ingredients. Combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Mix until blended. In a large bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer for about 3-4 minutes. You want it to be light and fluffy. Now, add 2 large eggs one by one. Mix well after each egg. Stir in 1 teaspoon of pure vanilla extract, ¼ cup of freshly squeezed lemon juice, and zest from one lemon. Mix until fully combined. Next, combine the dry mix with the wet mix. Alternate adding the flour mixture and ½ cup of buttermilk. Start and end with the flour. Mix gently until just combined. A few lumps are okay. Carefully fold in 1 cup of fresh raspberries. Use a rubber spatula to keep them whole. This gives great bursts of flavor. Spoon the batter into the lined cupcake cups. Fill each about two-thirds full. This allows them to rise nicely. Bake for 18-20 minutes. Check doneness with a toothpick. It should come out clean. After baking, let the cupcakes cool in the tin for 5 minutes. Then, move them to a wire rack to cool completely. To make the cream cheese frosting, beat together 4 oz of softened cream cheese and 1 cup of powdered sugar. Mix until smooth. Add 2 tablespoons of lemon juice, 1 tablespoon of lemon zest, and a pinch of salt. Mix until fluffy. Once the cupcakes cool, frost each one with the cream cheese mixture. Be generous! For a pretty touch, top each cupcake with a few fresh raspberries. Enjoy your sweet treats! To get soft and fluffy cupcakes, proper mixing is key. Start by creaming the butter and sugar until light and fluffy. This step adds air, making your cupcakes rise nicely. Add eggs one at a time, mixing well after each. When you combine dry and wet ingredients, do so gently. Over-mixing can make cupcakes dense. When handling raspberries, be careful. Rinse them gently under cool water. Pat them dry with a paper towel. Fold them into the batter carefully. You want them to stay whole for bursts of flavor. For a fun and colorful touch, add extra garnishes. Fresh raspberries on top add a nice pop of color. You can also use lemon slices or mint leaves. They make your cupcakes look fresh and inviting. Presentation matters too! Arrange the frosted cupcakes on a bright platter. This makes them easy to grab for guests. A sprinkle of lemon zest on top adds a nice finishing touch. A common mistake is over-mixing the batter. This can lead to tough cupcakes. Mix until just combined, and remember that small lumps are okay. Watch your baking time closely. If you leave them in for too long, they can dry out. Check for doneness by inserting a toothpick. If it comes out clean, they are ready! Pro Tips Use Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This helps create a smoother batter and ensures better incorporation of ingredients, leading to fluffier cupcakes. Gently Fold in Raspberries: When adding raspberries to the batter, fold them in gently to prevent them from breaking apart. This will help maintain their shape and provide delightful bursts of flavor in each bite. Check for Doneness: To avoid overbaking, insert a toothpick into the center of a cupcake. If it comes out clean or with just a few crumbs, they're done! Be careful not to open the oven door too early, as this can affect rising. Chill the Frosting: For a firmer consistency, consider chilling the cream cheese frosting for about 15-20 minutes before frosting the cupcakes. This will make it easier to spread and will hold its shape better when piped. {{image_4}} You can easily change the flavor of your raspberry lemonade cupcakes. Here are some fun ideas: - Lavender: Add a teaspoon of dried lavender for a floral note. - Mint: Mix in fresh mint leaves for a refreshing twist. - Different Fruits: Swap raspberries for other fruits like strawberries or blueberries. Each fruit brings its unique taste. If you have special dietary needs, you can still enjoy these cupcakes. Here’s how: - Gluten-Free Options: Use a gluten-free flour blend instead of all-purpose flour. It works well in this recipe. - Dairy-Free Alternatives: Replace butter with coconut oil and buttermilk with almond milk. Use a dairy-free cream cheese for frosting. Frosting can change the whole cupcake experience. Try these alternatives: - Other Flavored Frostings: Use lemon or raspberry buttercream for a zesty kick. - Vegan Frosting Suggestions: Combine coconut cream with powdered sugar and vanilla for a vegan option. To keep your Raspberry Lemonade Cupcakes fresh, store them in an airtight container. Place them at room temperature if you plan to eat them within a few days. If you want them to last longer, you can refrigerate them. They will stay good for about 3-4 days in the fridge. Just remember to bring them to room temperature before serving for the best taste. If you want to freeze your cupcakes, make sure they are completely cool first. Wrap each cupcake in plastic wrap or foil. Place the wrapped cupcakes in a freezer-safe bag or container. They can freeze well for up to three months. When you are ready to enjoy them, take them out and let them thaw in the fridge overnight. For the best quality, frost them after thawing. Raspberry Lemonade Cupcakes taste best when fresh. If stored properly, they last about 3-4 days at room temperature and up to a week in the fridge. For frozen cupcakes, use them within three months for optimal flavor. Always check for signs of spoilage before eating. Yes, you can use frozen raspberries. But, they may change the texture. Frozen berries can make the batter a bit wetter. They also might break apart more during mixing. This can lead to a slightly different flavor in each bite. Fresh raspberries give a bright, juicy burst. If you use frozen, let them thaw first. Gently fold them in to keep some shape. To make your cupcakes more lemony, add more lemon juice. You can also increase the lemon zest. Try adding an extra tablespoon of each. This will give a stronger lemon flavor. If you want more zing, consider a splash of lemon extract. Just a few drops can really boost the taste. Taste the batter before baking to adjust as needed. Cream cheese frosting pairs perfectly with these cupcakes. Its tanginess complements the lemon and raspberry flavors. You can add lemon juice and zest to the frosting. This keeps the flavors bright and fresh. If you want a lighter option, try whipped cream. It adds a fluffy texture and tastes great too. Yes, you can make these cupcakes ahead of time. Bake them a day before your event. Once cooled, store them in an airtight container. This keeps them fresh. You can frost them the day you plan to serve. If you want to frost ahead, just keep them in the fridge. They will stay tasty for a couple of days. This blog post covered how to make delicious Raspberry Lemonade Cupcakes. We explored the key ingredients, including dry and wet components, toppings, and frosting. I shared step-by-step instructions for mixing and baking these treats. You learned helpful tips to get the best texture and avoid common mistakes. Finally, we discussed variations and storage methods. Baking these cupcakes can be fun and rewarding. Enjoy the delightful flavors and share them with others. Happy baking!$

Raspberry Lemonade Cupcakes

Deliciously zesty cupcakes infused with raspberry and lemon flavors, topped with creamy frosting.

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Prep Time 20

Cook Time 30

Total Time 50

Course Dessert

Cuisine American

Servings 12

Calories 250 kcal

Ingredients

1.5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
0.5 cups unsalted butter, softened at room temperature
1 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
0.25 cups freshly squeezed lemon juice
1 lemon zest of, finely grated
0.5 cups buttermilk, at room temperature
1 cups fresh raspberries (plus extra for topping)
1 cups powdered sugar (for frosting)
4 oz cream cheese, softened at room temperature
2 tablespoons lemon juice (for frosting)
1 tablespoon lemon zest (for frosting)
1 pinch salt

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with colorful cupcake liners, adding a fun touch to your dessert.
Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside as you progress with the other ingredients.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together. Beat on medium speed for about 3-4 minutes, until the mixture is light, fluffy, and pale in color.
Add Eggs and Flavors: Incorporate the eggs into the butter-sugar mixture one at a time, mixing well after each addition. Then, stir in the pure vanilla extract, freshly squeezed lemon juice, and finely grated lemon zest until fully combined.
Combine with Dry Ingredients: Gradually introduce the flour mixture to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients, mixing gently until just combined. Ensure not to over-mix; a few lumps are perfectly fine.
Fold in Raspberries: Carefully fold in the fresh raspberries using a rubber spatula. Be gentle to avoid breaking the raspberries too much, as you want them to remain intact for delightful bursts of flavor.
Fill and Bake: Spoon the batter evenly into the lined cupcake cups, filling each about two-thirds full. This allows them to rise without overflowing. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cupcakes: After baking, remove the muffin tin from the oven and let the cupcakes cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Make the Frosting: In a medium bowl, beat together the softened cream cheese and powdered sugar until the mixture is smooth and creamy. Add in the lemon juice, lemon zest, and a pinch of salt, mixing until everything is well combined and fluffy.
Frost the Cupcakes: Once the cupcakes have reached room temperature, generously frost each one with the delightful cream cheese frosting. To finish, top each cupcake with a few fresh raspberries for an appealing garnish.

Notes

Arrange the frosted cupcakes on a decorative platter, and consider garnishing with lemon slices or additional mint leaves for a pop of color and freshness.

Keyword cupcakes, dessert, lemon, raspberry