Homemade Lemon Raspberry Cupcakes Recipe

Nothing says summertime quite like Raspberry Lemonade! I love the combination of the sweet and tart flavors that blend so perfectly together. They have inspired these fun homemade Lemon Raspberry Cupcakes!

Lemon Raspberry Cupcakes

Ingredients for Lemon Raspberry Cupcakes:

• 3 C flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 4 eggs
• 2  C white sugar
• 3/4 C buttermilk
• 1 C softened  unsalted butter
• 1 tsp vanilla
• Juice and zest from 1 lemon

Lemon Cupcakes:

Preheat oven to 350 degrees.

Shift together all of the dry ingredients – flour, baking soda, and salt – into a medium bowl. Do not over shift.

In another bowl beat the sugar and butter until lightly and fluffy. Add the lemon zest and 1 egg at a time with mixer on medium.

In a medium bowl whisk together lemon juice, milk, and vanilla.

Slowly begin folding in the flour mixture, then your buttermilk mixture to the sugar and butter mixture.

Begin with the flour mixture and  alternate with the milk, lemon juice and vanilla.

Line your cupcake pan with liners. Fill until 3/4 way full. Bake at 350 degrees for 15-18 min. Allow to cool for 30 min before frosting.

Ingredients for Raspberry Frosting:

• 1 C unsalted butter ( room temp )
• 2 Powdered sugar
• 3/4 C Raspberry Jam
• 3 TBSP heavy whipping cream

Add the confectioners’ sugar, raspberry jam, butter, vanilla in the bowl of an electric mixer. Using a paddle attachment, mix on medium speed.

Add the heavy cream and beat on high speed for about 1 minute.

Check the consistency of the frosting by scooping up a spoonful and holding it upside down if it falls off or begins to slide add more powered sugar.

 

Lemon Raspberry Cupcakes Recipe

Now, you’ll have delicious, homemade lemon raspberry cupcakes that you can show off at your next gathering. Whip up a batch to celebrate the start of summer or to share at your next summer barbecue.