Raspberry Lemonade Cupcakes with Lemon Glaze

photo by Katie Kay

Goodbye, summer!  September is almost over and we're officially into fall, which means skinny jeans, knee-boots, and cute sweaters with trendy scarves, right?  Not so much.  We've had a couple of random 75 degree days, but for the most part it's still warm and sticky.  The mosquitoes are in paradise.

So these summery Raspberry Lemonade Cupcakes still seem perfectly weather-appropriate, and they are perfect for a pool party, BBQ, or any outdoor, backyard soiree.  This idea of putting a glaze on the cupcake before frosting them came from a website I love (credit below) and I've started using this with fabulous success.



I love the flavors in this cupcake and frosting because they taste like real fruit!

Raspberry Lemonade Cupcakes

Lemonade Cake:

1 box white cake mix

1/4 cup oil

3 eggs

3/4 C. buttermilk or milk

4oz sour cream

1/4 cup lemon juice

Zest of 2 lemons

1 tsp vanilla extract

Lemon Glaze:

1 cup powdered sugar

2 Tbsp lemon juice, or more as needed to achieve consistency

Raspberry Buttercream:

1/2 cup butter, softened

1/2 cup fresh raspberries

1 tsp raspberry emulsion

1 tsp vanilla extract

1/8 tsp salt

1 (16-oz.) package powdered sugar

Preheat oven to 350 degrees and line cupcake pans with liners. 

In a mixer bowl, combine oil, eggs, buttermilk, yogurt, lemon juice, lemon zest and vanilla extract until smooth.  Beat in cake mix until smooth.

Fill cupcake liners 3/4 full and bake for 18 - 20 minutes or until an inserted toothpick comes out clean.  With a flat-topped toothpick or fork, poke about 20 holes in the top of each cupcake, then slowly spoon glaze on top of each cupcake, letting it sink in before it drizzles over the edge to avoid a sticky mess.  If your cupcakes have domed and the glaze is falling down over the edges, use a basting brush to baste the glaze instead of a spoon.

To prepare the buttercream, place raspberries in a food processor, then strain out the seeds, pushing the rest of the juice into a small bowl.  In a mixer bowl, whip butter on medium-high for 3-5 minutes, or until fluffy and lightened in color.  Add berries, and beat for 2 minutes.  Add emulsion, vanilla, and salt then beat to combine.  Slowly add powdered sugar until you reach your desired consistency.  If desired, add gel food color to brighten frosting color.

Pipe onto cooled cupcakes and top with fresh berries and colored sugar crystals, if desired.

Inspired by Your Cup of Cake