Raspberry Lemonade Cupcakes
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Cooking Classy · by Jaclyn★ 4.9 (9)

Raspberry Lemonade Cupcakes

NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 7%
CARBS 58G56% OF CAL
2G FIBER13G OTHER43G TOTAL SUGAR
FAT 20G44% OF CAL
12G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Lemon cupcakes with raspberry frosting. Bright citrus paired with berry sweetness, perfect for summer gatherings.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1 Tbsp lemon zest ((zest of 2 medium lemons))
  • 1/2 cup unsalted butter (, softened)
  • 1 large egg
  • 2 large egg whites
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon extract ((optional, for slightly stronger lemon flavor))
  • 1/4 cup + 3 Tbsp buttermilk
  • 1 1/2 Tbsp fresh lemon juice
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp sugar
  • 1 (heaping) cup fresh raspberries
  • 1/2 cup unsalted butter (, nearly at room temperature)
  • 1/4 cup salted butter (, nearly at room temperature)
  • 2 3/4 - 3 cups powdered sugar
  • 24 fresh raspberries (, for topping)
  • Lemon wedges (, for topping)
PREP
30M
SODIUM
113MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.