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Raspberry Lemonade Cupcakes

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

  • 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

Raspberry lemonade frosting:

  • 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)

Optional garnish:

  • Lemon wedges
  • Fresh or freeze-dried raspberries

Instructions

Cupcakes:

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

Frosting:

  1. 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.
  2. 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).
  3. Remove from the heat and beat for 1-2 minutes more, or until cooled and holding stiff peaks.
  4. 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

Find it online: https://thesimple-sweetlife.com/raspberry-lemonade-cupcakes/