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Fresh Lemonade Cupcakes with Raspberry Buttercream

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These fresh lemonade cupcakes with raspberry buttercream swirl capture the crisp, refreshing feeling of lemonade in a soft, tender bite, perfectly balanced with a sweet and slightly tart raspberry frosting. Ideal for summer gatherings, they are quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 grams)
  • 2 ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup unsalted butter (170 grams), softened
  • 1 ¾ cups granulated sugar (350 grams)
  • 3 large eggs, room temperature
  • ¼ cup fresh lemon juice (60 ml)
  • 2 tbsp lemon zest
  • ¾ cup whole milk (180 ml), room temperature
  • 1 tsp vanilla extract
  • For the Raspberry Buttercream Swirl:
  • 1 cup unsalted butter (227 grams), softened
  • 4 cups powdered sugar (480 grams), sifted
  • ½ cup fresh or frozen raspberries (120 grams), pureed and strained
  • 2–3 tbsp heavy cream or whole milk
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
  2. In a large bowl, whisk together flour, baking powder, and salt until evenly combined. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in fresh lemon juice, lemon zest, and vanilla extract.
  6. Reduce mixer speed to low. Add the dry mixture in three parts, alternating with whole milk, starting and ending with dry ingredients. Mix just until combined each time.
  7. Fill cupcake liners about ⅔ full with batter.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the raspberry buttercream, beat softened butter until creamy. Gradually add sifted powdered sugar and continue beating.
  11. Mix in pureed raspberries, vanilla extract, pinch of salt, and cream to adjust consistency. Beat until light and fluffy, about 5 minutes.
  12. Spoon half the buttercream into a piping bag fitted with a star tip. Add the remaining buttercream on top and gently swirl the bag to create a marbled effect.
  13. Pipe the buttercream onto cooled cupcakes in a spiral.
  14. If buttercream is too soft, chill for 10 minutes before piping for a more defined swirl.

Notes

Use room temperature ingredients for best results. Sift flour and powdered sugar to avoid lumps. Fresh lemon juice and zest are key for bright flavor. For the raspberry buttercream swirl, avoid overmixing to keep the marbled effect. Cupcakes can be frozen unfrosted for up to 3 months. Chill buttercream if too soft before piping.

Nutrition

Keywords: lemonade cupcakes, raspberry buttercream, summer cupcakes, lemon cupcakes, raspberry frosting, easy cupcakes, summer dessert

Find it online: https://novanosh.com/fresh-lemonade-cupcakes-with-raspberry-buttercream-easy-recipe-for-perfect-summer-treats/