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A close-up of a raspberry lemonade cupcake with creamy frosting and fresh raspberries

Raspberry Lemonade Cupcakes

Moist vanilla cupcakes infused with raspberry and lemon flavors, topped with a sweet frosting.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 12 servings
Calories: 250
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • 1/4 cup raspberry puree
  • 1/4 cup lemon juice
  • 1/4 cup granulated sugar (for raspberry lemonade syrup)
  • 1/4 cup water
  • 1 cup confectioners' sugar (for frosting)
  • 2 tablespoons unsalted butter softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup raspberry puree (for frosting)
  • 1/4 cup lemon juice (for frosting)

Method
 

Instructions
  1. Preheat oven to 350°F (180°C) for 10 minutes, then adjust the temperature to 325°F (165°C) for 15 minutes.
  2. Combine dry ingredients, including 1 1/2 cups all-purpose flour, 1 cup granulated sugar, and 2 teaspoons baking powder, in a large bowl for 2 minutes.
  3. Whisk wet ingredients, including 1/2 cup unsalted butter, softened, 1 large egg, and 1 teaspoon vanilla extract, in a separate bowl for 1 minute.
  4. Alternate wet and dry ingredients, starting with the wet ingredients, then the dry ingredients, for 2 minutes, until well combined.
  5. Divide batter evenly into 12 cupcake liners, about 1/4 cup each, for 5 minutes.
  6. Bake cupcakes in the preheated oven at 325°F (165°C) for 18-20 minutes, or until golden brown.
  7. Allow cupcakes to cool completely on a wire rack for 10 minutes, before frosting or decorating.
  8. Prepare frosting, if desired, by whisking together 1 cup unsalted butter, softened, and