Name: Raspberry Lemonade Cupcakes - House of Nash Eats
Brand: houseofnasheats.com
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Raspberry Lemonade Cupcakes - House of Nash Eats

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Raspberry Lemonade Cupcakes are the fresh and delicious treat you've been waiting for! These moist lemon cupcakes are made from scratch with fresh lemon, topped with a homemade raspberry buttercream frosting made with fresh berries for a fruity treat everyone will love.
Table of ContentsWhy We Love This RecipeWhat You'll NeedHow to Make Raspberry Lemon Cupcakes&nbsp;Recipe FAQ'sTips for SuccessWhat to Serve with Raspberry Lemonade Cupcakes?Substitutions and VariationsMore Delicious Cupcake Recipes You’ll LoveRaspberry Lemonade Cupcakes Recipe RecipeOur Raspberry Lemonade Cupcake recipe tastes like summer and sunshine in a cupcake! They are indulgent and delightful, with a fusion of tangy lemon and sweet raspberry flavor!
Combining the zesty freshness of lemon with the sweet, subtle tang and tartness of raspberries creates a unique and irresistible dessert. These cupcakes are guaranteed to impress with their vibrant flavors and beautiful presentation, and they are perfect for birthdays, Spring holidays, Mother's Day, or just any time at all.
Try these cupcakes with other berries like blackberries or blueberries, or with other citrus flavors like orange or lime!
For some more amazingly refreshing lemony desserts, check out my&nbsp;Mini Lemon Blueberry Cheesecakes,&nbsp;Glazed Lemon Cookies,&nbsp;Lemon Blueberry Bread, and this&nbsp;Lucious Lemon Layer Cake!
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Cream butter and sugar, then add eggs and vanilla and scrape sides of bowl.&nbsp;In a large bowl with an electric mixer or the bowl of a stand mixer on medium speed, beat the butter and sugar until light and creamy, about 2 minutes. Add the eggs and vanilla and beat again, scraping down the sides of the bowl as needed.
Add dry ingredients.&nbsp;Add flour, baking powder, and salt, and mix until combined.
Mix in milk and lemon.&nbsp;Add milk, lemon juice, and lemon zest, mixing again until combined.
Scoop batter into liners.&nbsp;Scoop the batter into the prepared cupcake liners, filling them about ⅔ full. I find a medium cookie scoop works best.
Bake.&nbsp;Bake the cupcakes for 15–18 minutes until the tops bounce back when you touch them or a toothpick inserted in the center of the cupcakes comes out clean. Cool completely on a wire rack before adding frosting or decorations.
Make reduced raspberry puree.&nbsp;Blend 1 ¼ cups of fresh raspberries in a blender, strain through a fine mesh sieve, then simmer on the stove in a small pan over medium-low heat until reduced to about ¼ cup. Cool completely before using.
Beat butter and sugar, then add lemon and raspberry.&nbsp;In a large bowl, beat butter until creamy and smooth, about 2–3 minutes. Add half of the powdered sugar and mix on medium-low speed for 1 minute. Add the remaining powdered sugar and mix again for 30 seconds. Add lemon zest and reduced raspberry puree, mixing until combined. Increase speed and beat for 2-3 minutes until light and fluffy.&nbsp;
Adjust consistency.&nbsp;Add ½ cup more powdered sugar if it's too soft, or a little bit more raspberry puree, lemon juice, or a dash of whole milk if it's too thick to pipe or spread onto the cupcakes.
Frost and decorate cupcakes.&nbsp;Use the raspberry frosting to frost the cupcakes, then decorate with fresh raspberries and a lemon slice on each cupcake as desired.
Can I make these cupcakes in advance? Of course! If you're planning for a big event, make the cupcakes a day ahead, store them in an airtight container at room temperature, and frost them on the big day! This will ensure the frosting and decoration on the cupcakes are perfect for presentation.  Can I use bottled lemon juice instead of fresh? While fresh lemon juice is preferred for its natural flavor, you can use bottled lemon juice in a pinch. The taste might be slightly different, but they'll still be yummy!  How do I know when the cupcakes are done? The cupcakes will be done when they're turning golden brown and when a toothpick inserted into the center comes out clean or with a few moist crumbs.  How do I store raspberry lemonade cupcakes? These cupcakes can be stored in an airtight container at room temperature for up to 2-3 days. They can last up to 5 days in the refrigerator, but the cupcakes may dry out a bit and become denser if you do this, so it's best to eat them within 2 days or freeze them unfrosted for longer storage.  Can I freeze raspberry lemonade cupcakes? Absolutely! Freeze the unfrosted cupcakes for up to 2 months in the freezer when wrapped in plastic wrap and put into a large Ziploc bag or freezer-safe container. Thaw them at room temperature and frost them with fresh raspberry buttercream frosting before serving.  
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.



Raspberry Lemonade Cupcakes are the fresh and delicious treat you've been waiting for! These moist lemon cupcakes are made from scratch with fresh lemon, topped with a homemade raspberry buttercream frosting made with fresh berries for a fruity treat everyone will love.
Table of ContentsWhy We Love This RecipeWhat You'll NeedHow to Make Raspberry Lemon Cupcakes&nbsp;Recipe FAQ'sTips for SuccessWhat to Serve with Raspberry Lemonade Cupcakes?Substitutions and VariationsMore Delicious Cupcake Recipes You’ll LoveRaspberry Lemonade Cupcakes Recipe RecipeOur Raspberry Lemonade Cupcake recipe...

Raspberry Lemonade Cupcakes - House of Nash Eats

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