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Raspberry Lemonade Cupcakes

Author: Janet Harlow
Course: Dessert
Cuisine: American
Servings: 12
These gluten-free raspberry lemonade cupcakes are moist and fluffy. With fresh raspberries & lemon they are a perfect sweet & tart treat.
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

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Ingredients
  

  • ½ c fresh raspberries organic preferred
  • ¾ c sugar
  • c oil
  • c lemonade
  • zest of one lemon
  • 2 eggs room temperature
  • ½ tsp lemon extract optional
  • 1 c gluten-free flour blend*
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt

Lemon Buttercream Frosting

  • 2 sticks unsalted butter 8 oz, room temperature (or vegan butter)
  • 3 c powdered sugar
  • 2 Tbsp lemon juice

Instructions
 

Raspberry Lemonade Cupcakes

  • This batter is easily mixed by hand. Use a wire whisk for easy clean up.
  • Preheat the oven to 350° and line a cupcake pan with paper liners.
  • If your eggs are cold, place them in a bowl of warm water while you prepare the other ingredients.
  • Place the lemonade and oil in a glass measuring cup or microwave-safe bowl. Zest the lemon into the liquid using a microplane. Here is my quick tutorial on on how to zest a lemon.
  • Heat the liquid in the microwave for 15 seconds to bring it to slightly warmer than room temperature. Set aside.
  • Using your hands (not a knife) break up the raspberries into two or three pieces.
  • In a medium-sized mixing bowl, whisk the flour baking powder and salt together.
  • To the oil/lemonade mixture add the sugar, eggs and lemon extract (if using). Beat to combine.
  • Pour the liquid ingredients into the flour mixture and stir until smooth.
  • The raspberries will not be mixed into the batter. The method below keeps the bottom of the cupcakes from getting soggy with raspberry juice.
  • Add a 1/2" layer of batter to each liner (1-2 Tbsp).
  • Add 2-3 pieces of raspberry. Cover with more batter to fill about ½ way. Top with the remaining raspberry pieces and top with remaining batter.
  • Bake 18 to 20 minutes or until the top is set and bounces back from a gentle tap.
  • Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Top with your favorite frosting or this lemon buttercream frosting. Here are my frosting recipes.

Lemon Buttercream Frosting

  • Beat the butter with an electric mixer until creamy.
  • Add the powdered sugar and mix on low until the sugar is moistened.
  • Add the lemon juice and mix on high until creamy. Do not over mix or you'll have air pockets in your frosting.

Notes

This recipe was tested with King Arthur Flour Measure for Measure Flour and will also work with Pamela's All Purpose Artisan Blend.
Add 1/2 tsp xanthan gum if your flour blend does not contain guar gum, xanthan gum or inulin.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.