Name: Raspberry Lemonade Cupcakes
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 12
Cuisine: American
Ingredients: 1/4 cup unsalted butter, at room temperature; 3/4 cup granulated sugar; 1 tablespoon fresh lemon zest; 2 large eggs, at room temperature; 2 tablespoons fresh lemon juice; 1/3 cup whole milk, at room temperature; 1 1/4 cup all-purpose flour; 1 teaspoon baking powder; 1/2 cup granulated sugar; 1 1/2 tablespoons water; 1 large egg white, cold; 3/4 teaspoons cream of tartar; 1/2 of an individual packet of raspberry lemonade powder (1.25g); Lemon wedges; Fresh or freeze-dried raspberries

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Tangy and sweet, these raspberry lemonade cupcakes feature a delicate lemon cupcake topped with a billowy raspberry lemonade-infused frosting.

Yellow cupcake with pink frosting, a lemon wedge, raspberry and a pink striped straw on a plate. Other raspberry lemon cupcakes are in the background.

I'm all about a berry-infused lemonade for summer. And if you are, too, here's why I think you should make these cupcakes immediately.

These raspberry lemonade cupcakes blend the sweet tartness of raspberries with the refreshing tang of lemon.

Made with a delicate lemon cupcake base (that's based on this blueberry lemon poppy seed cake), these cupcakes are topped with a raspberry lemonade powder-infused 7-minute frosting that's so light and billowy, it melts in your mouth.

The result: A cupcake that perfectly captures the essence of summer in every bite.

P.S. If you're also into desserts based on classic summer drinks, might I recommend the strawberry lemonade cupcakes or the no-bake strawberry margarita cheesecake?

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Ingredients
Step-by-step instructions
Expert tips
Storage
More lemon desserts
Recipe

Ingredients

Good news! You probably already have all the ingredients you'll need for these cupcakes with just a few exceptions.

Below, you'll find some tips on a few of those ingredients and their role in the baking process.

An exhaustive list of ingredients and measurements can be found in the recipe card.

Lemon cupcakes

Lemon zest: Rubbed in granulated sugar to release all its lemony flavor, lemon zest is what packs the lemon flavor into these cupcakes. When zesting, be sure to only get the yellow part of the peel.
Lemon juice: These cupcakes taste best with freshly squeezed juice.
Baking powder: Because baking soda neutralizes the flavors of acids (like lemon juice), we're using only baking powder to ensure that tangy lemon flavor shines through.

7-minute frosting

Cream of tartar: Speeds up the whipping process and stabilizes the frosting by keeping the egg proteins from sticking together.
Egg white: I like to use cold, fresh egg whites because they make for a more stable meringue. Be sure to start with a completely clean glass or ceramic bowl; The smallest amount of grease will keep the whites from whipping up.
Raspberry lemonade: I used Crystal Light for this recipe, but any brand will work. If you don't have individual packets, you can weigh out 1.25 grams.

Step-by-step instructions

Overhead view of lemon cupcake batter in a clear bowl.

First, make the lemon cupcakes.

Massage the lemon zest into the sugar, then cream with the butter for 2-3 minutes.

Add eggs one at a time. Add half the flour, milk and lemon juice, mixing between each new addition.

Add remaining flour and baking powder and mix until just combined.

Side view of filled cupcake liners to show how much batter should be in each.

Spoon 4 tablespoons of batter into each lined cupcake cavity.

Bake at 350F for 15-17 minutes or until a toothpick inserted in the center comes out with only cooked crumbs.

Allow the cupcakes to cool completely before removing from the pan or frosting.

Overhead view of pink raspberry lemonade frosting.

Second, make the frosting.

Mix all of the ingredients for the frosting together in a bowl.

Place over a pot of simmering water and beat on high for 7 minutes.

Remove from heat and beat until cooled.

Hand placing a lemon wedge on top of a pink frosted cupcake.

Finally, assemble the cupcakes.

Spoon the cooled frosting into a piping bag and pipe as desired.

Garnish with lemon wedges, fresh or freeze-dried raspberries, or leave plain.

Close up of raspberry lemon cupcake on a plate with out of focus cupcakes around it.

Expert tips

Filling your cupcake liners: For a perfectly domed cupcake, fill your liners with 4 tablespoons of batter.
Cupcake doness: To test for doneness, either insert a toothpick in the center of the cupcake and check if it comes out with only cooked crumbs or gently press the top and see if it springs back.
Start with a perfectly clean bowl for the frosting: Grease can ruin meringue, so be sure to thoroughly clean whatever utensils you will use with warm, soapy water.
Avoid using plastic bowls or utensils as they tend to develop a greasy coating over time that's difficult to remove; instead, opt for glass, metal, or ceramic.
Frosting: If you want to do more than a single layer of frosting on your cupcakes, I recommend doubling the frosting recipe.

Storage

Because of the meringue-like frosting, these cupcakes are best when eaten the day they're baked.

Leftovers can be stored in the refrigerator for a few days.

If you want to work ahead, the unfrosted cupcakes can be stored at room temperature for 2-4 days or frozen in an airtight container for up to 3 months (defrost before frosting).

More lemon desserts

Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me make them better.

Recipe

Raspberry Lemonade Cupcakes

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Tangy and tender lemon cupcakes topped with billowy, meringue-like raspberry lemonade frosting.

Author: Claire Coffey
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Yield: 12 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Units Scale

Lemon cupcakes:

¼ cup unsalted butter, at room temperature
¾ cup granulated sugar
1 tablespoon fresh lemon zest
2 large eggs, at room temperature
2 tablespoons fresh lemon juice
⅓ cup whole milk, at room temperature
1 ¼ cup all-purpose flour
1 teaspoon baking powder

Raspberry lemonade frosting:

½ cup granulated sugar
1 ½ tablespoons water
1 large egg white, cold
¾ teaspoons cream of tartar
½ of an individual packet of raspberry lemonade powder (1.25g)

Optional garnish:

Lemon wedges
Fresh or freeze-dried raspberries

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Instructions

Cupcakes:

Massage the lemon zest and sugar together for 1-2 minutes to release the lemon oils.
In a bowl on medium speed, beat the sugar and butter together to cream (2-3 minutes).
On low, add the eggs one at a time, mixing until just combined.
Add half of the flour, beating on low until just combined.
Pour the milk and lemon juice into the batter, and mix until the ingredients are incorporated.
Add the remaining flour and baking powder. Mix on low until just combined.
Scoop 4 tablespoons of batter into each cavity of a lined cupcake pan.
Bake at 350F for 15-17 minutes, or until a toothpick inserted in the center of a cupcake comes out with only cooked crumbs.
Allow the cupcakes to cool in their pan.

Frosting:

Combine all of the ingredients for the frosting in a glass or ceramic bowl. Beat on low using a handheld mixer for approximately 30 seconds.
Place the bowl over a pot of simmering water and cook, beating on high with your handheld mixer for approximately 7 minutes (the frosting should reach approximately 160F).
Remove from the heat and beat for 1-2 minutes more, or until cooled and holding stiff peaks.
Spoon into a piping bag and pipe as desired.

Notes

Filling your cupcake liners: For a perfectly domed cupcake, fill your liners with 4 tablespoons of batter.
Cupcake doness: To test for doneness, either insert a toothpick in the center of the cupcake and check if it comes out with only cooked crumbs or gently press the top and see if it springs back.
Start with a perfectly clean bowl for the frosting: Grease can ruin meringue, so be sure to thoroughly clean whatever utensils you will use with warm, soapy water.
Avoid using plastic bowls or utensils as they tend to develop a greasy coating over time that's difficult to remove; instead, opt for glass, metal, or ceramic.
Frosting: If you want to do more than a single layer of frosting on your cupcakes, I recommend doubling the frosting recipe.
Storage: Because of the meringue-like frosting, these cupcakes are best when eaten the day they're baked. Leftovers can be stored in the refrigerator for a few days.

Nutrition

Serving Size: 1 cupcake
Calories: 177
Sugar: 21.4g
Sodium: 44mg
Fat: 4.9g
Saturated Fat: 2.8g
Carbohydrates: 31.6g
Fiber: 0.4g
Protein: 2.9g
Cholesterol: 38mg

Keywords: raspberry lemonade cupcakes, lemon cupcakes, 7-minute frosting, boiled frosting

Update Notes: This post was originally published in August of 2014 but was republished with updated instructions, format, photos and tips in May of 2023.

Raspberry Lemonade Cupcakes