Raspberry Lemonade Cupcakes
These Raspberry Lemonade Cupcakes feature a lemon cake with raspberry jam filling and lemon and raspberry swirled buttercream frosting. They taste just like a sweet refreshing drink on a hot summer's day!
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Makes: 12 cupcakes
Ingredients
- ½ cup (1 stick) unsalted butter, room temperature
- 1 ½ cups confectioners' sugar
- 2 Tbsp lemon zest
- 2 large eggs
- 1 ¼ cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¼ cup buttermilk
- 3 Tbsp lemon juice
- ¼ cup raspberry jam
- 12 fresh raspberries, for garnish
- 12 tiny lemon wedges, for garnish
- 4 straws cut into thirds, for garnish
Lemon Buttercream Frosting
- ½ cup (1 stick) unsalted butter, room temperature
- 2 cups confectioners' sugar
- 1 Tbsp lemon zest
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp whole milk
- ½ Tbsp vanilla extract
- ¼ tsp salt
Raspberry Buttercream Frosting
- ½ cup (1 stick) unsalted butter, room temperature
- 2 cups confectioners' sugar
- 1 Tbsp raspberry jam
- 1 Tbsp vanilla extract
- 1 Tbsp whole milk
- ¼ tsp salt
Instructions
- Pre-heat oven to 350 degrees and line a cupcake tin with 12 papers.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter, confectioners' sugar, and lemon zest on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs in one at a time, mixing well after each addition. Mix in vanilla extract.
- In a separate medium bowl, whisk together flour, baking powder, and salt.
- With mixer on low speed, beat in half the dry ingredients. Add buttermilk and lemon juice, mixing to just combine. Blend in the rest of the flour until just incorporated, taking care not to over-mix.
- Fill cupcake papers a little more than ½ way with batter. Place 1 tsp of jam over each and use remaining batter to cover jam (it's OK if some jam is still peeking through).
- Bake cupcakes for 19-22 minutes, until they're just turning golden at edges and a tester inserted in the middle comes out clean. Let cupcakes rest in tin for a couple minutes before moving to wire racks to cool completely.
- Place pastry bag fitted with tip (I used 1M) in a tall drinking glass. Using a spatula, fill one side of the pastry bag with lemon buttercream. Fill other side with raspberry buttercream. Frost cupcakes using swirl design.
- Top cupcakes with a fresh raspberry, tiny lemon wedge, and little straw.
Lemon Buttercream Frosting
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter until creamy.
- With mixer on low, blend in confectioner’s sugar until well-combined. Mix in lemon zest, lemon juice, milk, vanilla, and salt and blend until combined.
Raspberry Buttercream Frosting
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter until creamy.
- With mixer on low, blend in confectioner’s sugar until well-combined. Mix in raspberry jam, vanilla, milk, and salt and blend until combined.
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!