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Raspberry Lemonade Cupcakes

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Delightful Raspberry Lemonade Cupcakes that combine tartness and sweetness for a perfect summer treat.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries
  • 1 cup powdered sugar (for frosting)
  • 2 tablespoons butter (for frosting)
  • 2 tablespoons lemon juice (for frosting)
  • 1 tablespoon milk (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the fresh lemon juice and lemon zest.
  5. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  6. Combine the dry ingredients with the wet mixture, alternating with the milk, and beginning and ending with the flour mixture.
  7. Fold in the fresh raspberries gently.
  8. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  9. Bake for 18-20 minutes or until a toothpick comes out clean.
  10. Let the cupcakes cool completely before frosting.
  11. Beat together the butter, powdered sugar, lemon juice, and milk for the frosting until smooth.
  12. Spread or pipe the frosting onto the cooled cupcakes and garnish with additional raspberries if desired.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for about a week. Can be frozen for up to 2 months.

Nutrition

Find it online: https://www.nailzspa.com/raspberry-lemonade-cupcakes/

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