My current favorite drink is raspberry lemonade. I love it sooo much! They serve an excellent one at Olive Garden, definitely try it sometime. I also have my own recipe that makes me very, very happy. I’ll be sharing it soon, but today is all about the cupcake!
For these cupcakes, you need unsalted butter, eggs, baking soda, baking powder, raspberry jam (seedless), salt, sugar, vanilla, finely grated lemon zest, sour cream, and flour.
In a medium bowl, combine the flour, baking soda, baking powder, and salt; set aside. Cream the butter and sugar together in a large bowl, or the bowl of a standing mixer. Add the eggs, one at a time, scraping the bowl as needed, being careful not to over mix. Stir in the vanilla and lemon zest. Sprinkle about one-third of the flour mixture on top and mix until just combined. Add half of the sour cream and mix until just combined. Repeat with the remaining flour mixture and sour cream.
Drop one tablespoon of the batter into muffin pans lined with paper liners.
Put one teaspoon of the seedless jam into each cup.
Place another tablespoon of batter in each cup, on top of the jam.
Using a toothpick, swirl the batter and jam together, allowing it to mix pretty well. If you don’t mix it enough then they cupcakes won’t hold together well. Just make sure that there is a nice swirl.
Bake at 350 degrees for 18 to 20 minutes. Transfer the cupcakes to a wire cooling rack and allow to cool completely before frosting.
These taste like summer to me! I love them…and so did everyone else! These are relatively fast, even considering all of the steps involved. Excluding baking and cooling times, they only took about 30 minutes! Plus, you could definitely substitute the raspberry with strawberry, if you preferred. However you choose to make these, enjoy!
Raspberry Lemonade Cupcakes
Makes 30 cupcakes
Ingredients
FOR THE CUPCAKES
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
3 eggs
2 teaspoons finely grated lemon zest
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 – 1 lb. package of sour cream
1/4 cup of seedless raspberry jam
FOR THE FROSTING
6 tablespoons unsalted butter, softened
6 cups confectioners’ sugar (more or less, for desired consistency)
1/4 cup lemon juice
1/2 teaspoon finely grated lemon zest
1/4 cup seedless raspberry jam
1-2 tablespoons milk, as needed
For the cupcakes: Preheat oven to 350 degrees and live a muffin pan with paper liners.
In a medium bowl, combine the flour, baking soda, powder, and salt; set aside.
Cream the butter and sugar together in a large bowl, or the bowl of a standing mixer. Add the eggs, one at a time, scraping the bowl as needed, being careful not to over mix. Stir in the vanilla and lemon zest. Sprinkle about one-third of the flour mixture on top and mix until just combined. Add half of the sour cream and mix until just combined. Repeat with the remaining flour mixture and sour cream.
Fill each cupcake liner with 1 tablespoon of batter. Place a teaspoon of raspberry jam in each cup and top with another tablespoon of batter. Use a toothpick to swirl the batter and jam together.
Bake for 18 to 20 minutes. Transfer to a wire cooling rack and allow to cool completely before frosting.
For the frosting: In a medium bowl, cream the butter with 1 cup of the sugar. Stir in the lemon juice. Add the vanilla and lemon zest, then add the rest of the sugar and mix well. Stir in the jam until light and fluffy. If the frosting is too thick, add a little milk at a time to reach the desired consistency.
Tagged as:
Cupcakes,
Frosting,
Lemonade,
Raspberry,
Raspberry Lemonade,
Recipes
{ 9 comments… read them below or add one }
Those are so cute with the straws in them! Love it! I would definitely choose the strawberry. My favorite drink is cherry limeade, and I have a recipe for Cherry Limeade Cupcakes that I'm dying to try. It will be made soon!
YUM! i cannot wait to try these
- Steph C
Australia
They were yummy! I tried them with Strawberry jam. FYI, the recipe itself doesn't have vanilla in the frosting. It mentions it in the directions though.
These are darling!!!! I love raspberry lemonade too but never thought to make cupcakes with that flavor. I have to try this! And you decorated them so cute!!!! You’re really creative!!
The recipe specifies seedless jam…. is it ok to use jam with seeds in it for the cupcakes?
You can use any jam that you like.
The seeds won’t effect that end results in any way, except that there’ll be a little crunch added.
Will the recipe still work if I substitute strawberries and lime? I’d love to bake these cupcakes for my boyfriend’s birthday, but he’s particular about limes.
Not only do I think this would work, but I think it’d be SERIOUSLY delicious too!!!! I’d love to hear how they turn out!
I made these for my boyfriend for our 6 month anniversary, as he had made me pizza with rasperry lemonade on one of our first dates. He loved them and so did I! I also froze some of them as we were travelling shortly after, and they still taste absolutely splendid out of the freezer. Thank you Darla
{ 2 trackbacks }