House of Nash Eats · by Amy Nash★ 5.0 (1)
Raspberry Lemonade Cupcakes Recipe
NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 7%
CARBS 69G55% OF CAL
2G FIBER10G OTHER56G TOTAL SUGAR
FAT 25G44% OF CAL
15G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist lemon cake cupcakes topped with fresh raspberry buttercream frosting. Tangy, fruity, and elegant enough for celebrations or just dessert.
dessertamericanbaked good🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- ½ cup salted butter (softened)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk (room temperature)
- 1 Tablespoon lemon zest
- ¼ cup fresh lemon juice
- ¾ cup raspberry jam ((optional for filling cupcakes))
- 1 cup salted butter (softened)
- 4 cups powdered sugar
- ¼ cup reduced raspberry puree (see notes) (raspberry preserves, or raspberry jam)
- 1 teaspoon lemon zest
- Fresh raspberries (for decoration)
- Lemon slices (for decoration)
At a glance
PER SERVING · TIME 30M
CAL 25%·PRO 7%
CARBS 69G55% OF CAL
2G FIBER10G OTHER56G TOTAL SUGAR
FAT 25G44% OF CAL
15G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 298mg
- Total sugar
- 56g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 96mg
- Calcium
- 27mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 298MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.