Raspberry lemonade cupcakes take an easy, semi-homemade lemon cupcake and tops it with homemade raspberry frosting to create classic raspberry lemonade flavor in every bite. They're the perfect sweet treat for the summer!
If you're like us, you've enjoyed a glass or three of raspberry lemonade in your life. Because summer is on the way, we decided to infuse that classic flavor into a rich, easy cupcake recipe to create the ultimate sweet treat for family and friends this summer.
These raspberry lemonade cupcakes were inspired by another easy dessert that infuses classic flavor in a new package - our Hostess cupcake cookies. This classic flavor is a great dessert to pair with any of your favorite dinner recipes.
Jump to:
Why You'll Love This Raspberry Lemonade Cupcakes Recipe
- It uses simple baking ingredients you can find in your kitchen and at the grocery store.
- Raspberry lemonade is a classic flavor everyone loves, especially during the summer.
- The recipe is easy to make and only takes about 30 minutes plus the time it takes for the cupcakes to cool.
- The raspberry lemonade flavor combination makes it a great summertime dessert.
Ingredients
For the Cupcakes
- Duncan Hines Cake Mix
- Lemon extract
- 3 large eggs
- Vegetable oil
- Water
- 24 cupcake liners
For the Frosting
- Frozen raspberries - thawed and drained
- Powdered sugar
- Butter - room temperature
- Lemon - for garnish
- Fresh raspberries - for garnish
- Straws - cut into 3 pieces
See the recipe card at the end of the post for exact quantities.
Flavor Variations and Substitutions
- You can use white, yellow, vanilla, or butter cake mix for the cupcakes.
- Use different berries to make strawberry, blueberry, or blackberry lemonade cupcakes.
- We used Duncan Hines, but any brand of cake mix will work.
How to Make Raspberry Lemonade Cupcakes
1: Preheat the oven to 350 degrees and line cupcake tins with liners. Set aside.
2: Combine the cupcake ingredients and mix until there are no lumps.
3: Bake the cupcakes until a toothpick inserted into the center comes out clean. Cool them compeltely.
4: Whip the butter and raspberries until fully combined. Slowly add the powdered sugar until fully combined.
5: Using a large piping bag with a round tip, pipe frosting onto each cupcake, starting at the edges and moving to the center.
6: Garnish the cupcakes with a small piece of lemon, a raspberry, and a straw. Enjoy!
Hint
Although optional, you can spray the liners with a light coating of non-stick spray to be double-sure your cupcakes come out easily.
Storage
Store these cupcakes at room temperature in an air-tight container for up to 3 days. For longer storage, flash freeze them, then wrap them in plastic wrap, and freeze for up to 3 months in an air-tight, freezer-safe container. Defrost on the counter and enjoy as usual.
What to Serve with Raspberry Lemonade Cupakes
The flavor of these delicious cupcakes makes them an exceptionally good pairing with other summertime favorites.
Tips
- Mix your cupcake batter until smooth but no further. Don't overmix it.
- Be sure your butter is fully softened to create the lightest, fluffiest, richest frosting.
- Fully cool your cupcakes before frosting them. If they're even slightly warm, the frosting will slide off of them.
Recipe FAQs
Yes, they are. If you think about their name, cupcakes are just small cakes. The batter is exactly the same. The difference is the container in whiched they're cooked and for how long.
If you overmix the batter, you'll create too much gluten, and the cupcakes will get tough.
If you leave your butter on the counter to soften, no. However, if you're attempting to soften your butter quickly in hot water or another such method, it can be all too easy to go from softened butter to partially melted butter.
More Summer Dessert Recipes
Did you make this recipe? Leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below. Then follow us on Facebook, Instagram, and Pinterest! Share your favorite recipes or ask questions in our Facebook Group.
Raspberry Lemonade Cupcakes
Equipment
Ingredients
- 1 Duncan Heines Cake Mix
- 1 tsp lemon extract
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 24 cupcake liners
Raspberry Frosting
- 1 cup frozen raspberries thawed and drained
- 6 cups powder sugar
- 1 cup butter room temperature
- 1 lemon for garnish
- 1 small pkg raspberries for garnish
- 8 straws cut into 3 pieces
Instructions
- Preheat oven to 350℉. Line cupcake tins with liners and set aside.
- Add cake mix, lemon extract, eggs, water and oil to a mixing bowl and mix together until there are no lumps.
- Divide the batter evenly between the cupcake tins. Bake for 15-18 minutes or until you can poke a toothpick into the center of a cupcake and it comes out clean.
- Remove the cupcakes from the oven and let them cook completely.
Raspberry Frosting
- Whip together butter and raspberries until there are no lumps of butter.
- Slowly add in the powdered sugar and mix well.
- Scoop the frosting into a large piping bag with a round tip. Carefully pipe the frosting onto the cupcake, starting at the edges and moving into the center.
- Garnish each cupcake with a small piece of lemon, a raspberry, and a straw. Serve and enjoy!
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Leave a Reply