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As the summer sun shines brightly and the days grow longer, nothing quite captures the essence of the season like a delightful cupcake. Cupcakes have become a staple in celebrations, gatherings, and warm-weather events, offering a perfect bite-sized treat that is both versatile and inviting. Among the myriad of flavors available, the combination of raspberry and lemonade stands out for its refreshing and vibrant profile, making it the ideal choice for summer festivities.

Raspberry Lemonade Cupcakes

Looking for a refreshing treat to brighten up your summer gatherings? Try these Zesty Raspberry Lemonade Cupcakes! Bursting with fruity flavors, these cupcakes combine sweet raspberries and tangy lemonade for a delightful bite-sized dessert. This easy recipe guides you through selecting quality ingredients, mixing techniques, and frosting tips to create beautifully decorated cupcakes perfect for any occasion. Bake a batch and make sweet memories with family and friends!
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Ingredients
  

For the Cupcakes:

1 ½ cups all-purpose flour

1 cup granulated sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

2 large eggs

½ cup buttermilk

1 teaspoon vanilla extract

Zest of 1 lemon

½ cup fresh raspberries

For the Lemonade Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1-2 tablespoons milk (as needed for consistency)

Fresh raspberries for garnish

Lemon slices for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

    Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. This helps incorporate air for a lighter cupcake.

        Add Eggs and Flavor: Add the eggs one by one, mixing until fully incorporated. Then, mix in the buttermilk, vanilla extract, and lemon zest until well combined.

          Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix! Fold in the fresh raspberries carefully to avoid mashing them.

            Fill and Bake: Divide the cupcake batter evenly among the liners, filling them about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

              Prepare the Lemonade Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined. Then add lemon juice and zest. Mix until smooth and fluffy, adding milk as needed to reach your desired consistency.

                Frost the Cupcakes: Once the cupcakes are completely cooled, generously frost each one with the lemonade frosting using a piping bag or knife.

                  Garnish and Serve: Top each cupcake with a fresh raspberry and a small slice of lemon for a beautiful presentation.

                    Enjoy! These delightful Raspberry Lemonade Cupcakes are perfect for any occasion!

                      Prep Time: 20 mins | Total Time: 1 hr | Servings: 12 cupcakes