Drinks & Beveragescookingclassy4.9
Raspberry Lemonade Cupcakes
Such a bright and summer, irresistible cupcake! Tastes just like raspberry lemonade in cupcake form!
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- oven
- food processor
- measuring cup
- saucepan
- strainer
📝 Preparation Steps
1
Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk ⏱️ 20 seconds, set aside.
baking powder1 tsp
2
In a food processor, pulse together 3/4 cup granulated sugar with lemon zest until finely ground, about ⏱️ 1 minute. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lemon sugar mixture until pale and fluffy (scrape bowl). Mix in egg, then mix in egg whites one at a time, adding in vanilla (and lemon extract if using) with second egg white.
cup granulated sugar3/4sugar1 Tbsplemon zest (zest of 2 medium lemons)1 Tbsp- 3 cups powdered sugar2 3/4large egg1large egg whites2
3
In the liquid measuring cup used to measure buttermilk, whisk together buttermilk and lemon juice. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition.
Tbsp fresh lemon juice1 1/2fresh lemon juice1 Tbsp
4
Divide batter among 12 paper lined muffin cups. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about ⏱️ 18 - 20 minutes. Remove from oven and allow to cool several minutes in muffin tin, then transfer to a wire rack to cool slightly. Meanwhile prepare simple syrup.
5
For the simple syrup:
6
In a small bowl, whisk together 1 Tbsp lemon juice with 1 Tbsp granulated sugar until sugar has dissolved. Brush mixture over warm cupcakes (use all of it, about 2 light coats over each cupcake). Allow cupcakes to cool completely, meanwhile prepare raspberry puree and allow to cool.
Tbsp fresh lemon juice1 1/2fresh lemon juice1 Tbspcup granulated sugar3/4sugar1 Tbsp- 3 cups powdered sugar2 3/4
7
For the frosting:
8
Puree raspberries in a food processor until well pureed then force through a fine mesh strainer into a bowl to remove seeds (you should have 6 - 7 Tbsp puree). Heat mixture in a saucepan set over medium-low heat until reduced by half (to 3 - 3 1/2 Tbsp). Cool completely (speed chill in freezer).
fresh raspberries1 (heaping) cupfresh raspberries (, for topping)24
9
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Mix in 1 cup powdered sugar then mix in reduced raspberry puree and vanilla. Add remaining powdered sugar and mix until light and fluffy (if an even stronger raspberry flavor is desired you can add in 1/4 tsp raspberry extract, or to taste).
cup granulated sugar3/4sugar1 Tbsp- 3 cups powdered sugar2 3/4
10
Add one raspberry to top of each cupcake then pipe frosting over raspberry and top with another raspberry and a small lemon wedge (and straws for decoration if desired, I cut mine into thirds. Mint leaves are also optional). Store in an airtight container.
Nutrition Facts
calories
403 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
1 g
sugar Content
41 g
sodium Content
122 mg
protein Content
3 g
cholesterol Content
65 mg
carbohydrate Content
54 g
saturated Fat Content
12 g
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