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To make Raspberry Lemonade Cupcakes, you will need: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs, at room temperature - Zest of 1 lemon (about 1 tablespoon) - 1 teaspoon pure vanilla extract - ½ cup buttermilk, at room temperature - ½ cup fresh raspberries, plus extra for garnish - 1 tablespoon freshly squeezed lemon juice If you don’t have some ingredients, here are a few swaps you can use: - Use coconut oil instead of butter for a dairy-free option. - Substitute Greek yogurt for buttermilk to add extra creaminess. - If you lack fresh raspberries, you can try using blueberries or strawberries. - Lemon zest can be replaced with lime zest if you want a twist. Using fresh ingredients is key for flavor. Fresh raspberries taste sweeter and brighter. They add a juicy burst to each bite. Fresh lemons provide a zesty kick, enhancing the cupcake's flavor. Always choose ripe fruits for the best results. This ensures your cupcakes are vibrant and tasty. Fresh ingredients also contribute to better texture. You will notice the difference in every delightful bite. {{ingredient_image_2}} First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab a cupcake pan and line it with paper liners. This keeps the cupcakes from sticking and makes for easy serving. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure they mix well. This mix gives the cupcakes their structure. After mixing, set this bowl aside for later. Take a large mixing bowl. Use an electric mixer on medium speed to cream ½ cup of softened unsalted butter and 1 cup of granulated sugar together. Mix for about 3-4 minutes. You want the mixture to be light and fluffy. This is where the magic begins! Now, add 2 large eggs to the butter-sugar blend. Add one egg at a time. Make sure each is fully mixed in before adding the next. Next, gently mix in the lemon zest and 1 teaspoon of pure vanilla extract. This adds a wonderful flavor. Gradually add the dry mixture into the wet mix. Alternate adding dry ingredients with ½ cup of buttermilk and 1 tablespoon of lemon juice. Start and end with the flour mix. Mix just until combined. Be careful not to overmix or the cupcakes may turn out dense. Now it's time to fold in the star of the show: the raspberries. Use a spatula to gently fold in ½ cup of fresh raspberries. Be careful not to crush them too much. You want them to keep their shape for bursts of flavor in every bite. Spoon the batter into the prepared liners, filling each about two-thirds full. This allows room for the cupcakes to rise. Bake them in the oven for 18-20 minutes. To check if they are done, insert a toothpick into the center of one. If it comes out clean, they are ready. Once baked, let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the sweet smell wafting through your kitchen! To make light and fluffy cupcakes, start with room temperature butter and eggs. Cream the butter and sugar for 3-4 minutes until it's airy. This step adds air to your batter, making it rise nicely. Always mix gently when adding dry ingredients to keep the batter light. Overmixing can ruin your cupcakes. Mix the batter just until combined. If you see dry spots, that’s okay. This helps keep your cupcakes soft. Remember, a few lumps are fine! When you add raspberries, be gentle. Use a spatula to fold them in. This keeps the berries whole and juicy. Avoid smashing them, as this can turn your batter pink. You want to see lovely bits of raspberry in each bite. Let your cupcakes cool completely before frosting. If you frost them too soon, the frosting will melt. Place them on a wire rack for even cooling. This way, your frosting stays fluffy and beautiful. Pro Tips Use Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature before mixing. This helps create a smoother batter and contributes to a lighter cupcake texture. Be Gentle with the Raspberries: When folding in the raspberries, use a light hand to avoid crushing them. This preserves their shape and adds beautiful bursts of color and flavor to each cupcake. Check for Doneness: To ensure your cupcakes are perfectly baked, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are done; if it comes out wet, give them a few more minutes in the oven. Cool Completely Before Frosting: Let the cupcakes cool completely on a wire rack before frosting them. This prevents the frosting from melting and helps maintain the beautiful presentation. {{image_4}} When it comes to frosting, you have fun options. You can use lemon buttercream for a bright, zesty taste. Cream cheese frosting also works well, adding a rich, tangy flavor. Just mix cream cheese with butter, sugar, and lemon juice. Spread it on top for a creamy finish. You can even add a sprinkle of lemon zest for more zing. Raspberries shine in these cupcakes, but feel free to swap them out. Strawberries bring a sweet touch. Chop them into small pieces and fold them in gently. Blueberries are another great choice. They add a burst of color and flavor. You can even mix fruits for a fun surprise in every bite! Want to make these cupcakes gluten-free? It’s easy! Replace all-purpose flour with a gluten-free blend. Make sure it has xanthan gum to help with texture. Check your baking powder, too; some brands are gluten-free. This way, everyone can enjoy these tasty treats without worry. Store your Raspberry Lemonade Cupcakes in an airtight container. This keeps them fresh. Place the container at room temperature for up to three days. If you want them to last longer, refrigerate them. Just let them come back to room temperature before serving. To freeze your cupcakes, wait until they cool completely. Wrap each cupcake in plastic wrap. Then, place them in a freezer-safe bag or container. They will stay fresh for up to three months. When you’re ready to enjoy them, take out what you need. Let them thaw in the fridge overnight or at room temperature for a few hours. These cupcakes taste best within three days if stored at room temperature. In the fridge, they can last up to a week. If frozen, they remain good for three months. Always check for any signs of spoilage before eating! Yes, you can use frozen raspberries. Just thaw them first. Drain any excess juice to avoid soggy cupcakes. Gently fold them into the batter, treating them carefully. This way, they won't break down too much. To prevent sticking, use high-quality paper liners. Lightly spray them with cooking oil before adding the batter. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack. This helps them release easily. If you don't have buttermilk, you can make a quick substitute. Mix ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes. This will mimic the acidity of buttermilk and keep your cupcakes moist. To add more tartness, increase the lemon juice to 2 tablespoons. You can also add more lemon zest for an extra kick. Consider using a tart raspberry jam as a filling. This will enhance the tangy flavor in each bite. Yes, you can make a cake. Simply pour the batter into a greased cake pan. Bake at 350°F (175°C) for 25-30 minutes. Check with a toothpick to ensure it’s done. Frost the cake with the same lemon buttercream for a lovely finish. In this post, we covered the key ingredients and steps for making Raspberry Lemonade Cupcakes. You learned about ingredient swaps and the need for fresh items. We outlined easy steps, from mixing to baking. I shared tips for fluffiness and frosting options. You also found storage methods for lasting enjoyment. Remember, great cupcakes start with good ingredients. Enjoy baking and have fun with flavors!

Raspberry Lemonade Cupcakes

Deliciously light and fluffy cupcakes infused with raspberry and lemon flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 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 to room temperature
  • 1 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon zest of 1 lemon
  • 1 teaspoon pure vanilla extract
  • 0.5 cups buttermilk, at room temperature
  • 0.5 cups fresh raspberries, plus extra for garnish
  • 1 tablespoon freshly squeezed lemon juice

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a cupcake pan by lining it with paper liners.
  • In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this bowl aside.
  • In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together. Continue mixing until the mixture is light and fluffy, approximately 3-4 minutes.
  • Add the eggs to the butter-sugar mixture, one at a time, ensuring each one is fully incorporated before adding the next. Then, gently mix in the lemon zest and vanilla extract until just combined.
  • Gradually incorporate the dry ingredients into the wet mixture. Alternate adding portions of the dry mixture with buttermilk and lemon juice, starting and ending with the flour mixture. Mix just until combined to prevent overmixing, which can make the cupcakes dense.
  • Carefully fold in the fresh raspberries with a spatula, taking care not to crush them too much to maintain their shape.
  • Using a spoon or an ice cream scoop, evenly distribute the cupcake batter into the prepared liners, filling each one about two-thirds full to allow room for rising.
  • Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of one comes out clean.
  • Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.

Notes

For a delightful finish, frost with lemon-flavored buttercream and garnish with fresh raspberries.
Keyword cupcakes, dessert, lemon, raspberry