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Blue Raspberry Lemonade Cupcakes

Blue raspberry lemonade cupcakes with tangy lemon cake and a vivid blue raspberry buttercream swirl. Made with fluffy creamed batter and baked until just set, then topped with a smooth, pipeable frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.33 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 0.5 cup milk
Blue raspberry buttercream
  • 1 cup unsalted butter softened
  • 4 cup powdered sugar for frosting
  • 2 tbsp blue raspberry syrup
  • 2 tbsp heavy cream

Equipment

  • 1 sheet pan

Method
 

Bake the lemon cupcakes
  1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
  2. Whisk together the flour, baking powder, and salt, then set aside.
  3. Cream the butter and sugar until fluffy, then beat in the eggs, lemon juice, and lemon zest.
  4. Alternate adding the flour mixture and milk, mixing just until combined.
  5. Divide the batter among the liners and bake for 18–20 minutes, until a toothpick comes out clean; cool completely.
Make and pipe the blue raspberry buttercream
  1. Beat the butter for the frosting until fluffy, then gradually add the powdered sugar, blue raspberry syrup, and heavy cream until smooth.
  2. Pipe the frosting onto the cooled cupcakes, creating a blue raspberry swirl on top.

Notes

For the most even cupcakes, portion the batter so each liner is filled the same height before baking. Store in an airtight container in the refrigerator for up to 3 days; for best texture, bring to room temperature before serving. Freezing frosted cupcakes is not recommended, but freeze unfrosted cupcakes up to 2 months and frost after thawing. For a lighter option, use half the butter in the frosting and replace with an equal amount of Greek yogurt (you may need to chill 10 minutes to firm up).