Raspberry Lemonade Cupcakes
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Time to read 3 min
homemade raspberry lemonade cupcakes
Homemade Raspberry Lemonade Cupcakes
20 min
16-18 mins
12 cupcakes
Dessert
Canada
Welcome to our Pantrylot recipe series where we will share some of our favourite custom recipes made my local bakers. Our first baker is Saranya who is known for her lunchbox ideas and family recipes. Follow her here
We hope you enjoy baking her delicious Raspberry Lemonade Cupcakes as much as we did! She uses the famous Maison Routin 1883 Raspberry Syrup and Milanaise Flour We must admit, these are not only a fan favourite for our little kids but also the adults! You will be baking these homemade Raspberry Lemonade Cupcakes on repeat for all your parties and they will be a hit all summer long. Add in whatever toppings you like, and get creative! We used warm jam, raspberries and lemons that give these cupcakes the extra punch of flavor.
Maison Routin 1883 Raspberry Syrup was used because since 1883 they have perfected their syrup with superior quality and aromatic authenticity. They select only the best ingredients, authentic flavors, pure tastes and intense aromas. Famous for their addition in cocktails, mocktails, and drinks, we also use them for baking. We use real raspberries but the extra TB of their syrup really adds flavor to these cupcakes. You won't want to miss this step!
If you are baking these at home, tag us in all our creations @pantrylot and let us know what you think! We love hearing how creative all our bakers get. If you want to be on our recipe creation team send us a DM at @pantrylot to get started!
Happy Baking!
Pantrylot team
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Baking Ingredients
1 tbsp cornstarch•
1 tsp baking powder•
1⁄4 tsp baking soda•
3⁄4 cup granulated sugar•
1 tbsp lemon zest•
6 tbsp unsalted butter, softened•
2 large eggs•
1⁄2 tsp vanilla extract•
1⁄2 tsp lemon extract•
1⁄2 cup buttermilk•
1 tbsp fresh lemon juice
Filling Ingredients
1 Jar Lemon Curd
Raspberry Buttercream Ingredients
1 cup fresh or frozen raspberries
1⁄2 cup unsalted butter, softened
1⁄4 cup salted butter, softened
3 cups icing sugar
1–2 tbsp raspberry flavour 1883 Maison Routin
Topping Ingredients (Optional but highly recommmended)
Fresh raspberries
Lemon wedges
Mint leaves
Warm raspberry jam drizzle
Directions
Step 1
First we are going to bake the base of the cupcake so they can cool down before adding the filling and the icing.
1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
Step 2
2. In a medium bowl, whisk together flour, cornstarch, baking powder, and baking soda.
Step 3
3. In a separate bowl, rub lemon zest into granulated sugar until fragrant.
Step 4
4. Add softened butter and beat until light and fluffy, about 2–3 minutes.
Image from Pantrylot
Step 5
5. Add eggs, vanilla extract, and lemon extract. Mix until combined.
Step 6
6. Mix in buttermilk and fresh lemon juice.
Step 7
7. Add dry ingredients and mix until just combined. Do not overmix.
Step 8
8. Fill cupcake liners about 3⁄4 full & Bake for 16–18 minutes, or until a toothpick inserted comes out clean.
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Step 9
10. Let cupcakes cool completely before filling and frosting.
You can always make the icing while waiting for them to cool down.
Lemon Curd Filling
Step 1
Lemon Curd Filling
Instructions
1. Cut a small hole in the center of each cupcake. Refer to our picture for how we make the hole in each cupcake.
2. Fill with 1–2 teaspoons of lemon curd.
3. Place the cupcake piece back on top to get ready to put the icing on them.
Homemade cupcake via pantrylot
Raspberry Buttercream
Raspberry Buttercream Icing
Ingredients
1 cup fresh or frozen raspberries
1⁄2 cup unsalted butter, softened
1⁄4 cup salted butter, softened
3 cups icing sugar
1–2 tbsp raspberry flavour
Instructions
1. Add raspberries to a small saucepan and cook over medium heat until thickened, about 5–7 minutes.
2. Strain out the seeds and let the raspberry reduction cool completely.
3. Beat both butters until smooth and creamy.
4. Gradually add icing sugar until combined.
5. Add the cooled raspberry reduction and 1883 Maison Routin 1883 Raspberry Syrup.
6. Beat until light and fluffy. Add more icing sugar if a thicker consistency is needed.
Homemade Raspberry Buttercream Icing
Final Step - Assemble the Cupcakes
Topping
Fresh raspberries
Lemon wedges
Mint leaves
Warm raspberry jam drizzle
Instructions
1. Pipe raspberry buttercream icing onto cooled cupcakes using a 1M or 2D piping tip. If you don't have piping tools just use your spatula.
2. For a bakery-style look, spread a thin layer of raspberry jam inside the piping bag before adding the buttercream — this creates beautiful raspberry streaks when piped.
3. Drizzle slightly warmed raspberry jam over the frosting.
4. Top with fresh raspberries, lemon wedges, and mint leaves.
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Storage•
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.•
Let cupcakes sit at room temperature for 20–30 minutes before serving.•
Unfrosted cupcakes can be frozen for up to 2 months.
Now ENJOY your cupcakes and follow us for more delicious recipes!