These cupcakes are sure to impress with their vibrant blue raspberry flavor and refreshing lemon undertones. They make a perfect treat for parties, summer gatherings, or whenever you crave a burst of sweet and tangy goodness.
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla flavouring
- 1 teaspoon blue raspberry flavouring
- ½ cup milk
- Zest of 1 lemon
For the Blue Raspberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon blue raspberry flavoring
- Blue food coloring (optional)
- Fresh raspberries for garnish (optional)
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. You can use an electric mixer for this.
Beat in the eggs, one at a time, followed by the vanilla extract and blue raspberry flavoring. Mix well until fully combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
Stir in the lemon zest, ensuring it is evenly distributed throughout the batter.
Spoon the batter into the prepared cupcake liners, filling each one about two-thirds full.
Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the blue raspberry frosting. In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, one cup at a time, while mixing on low speed. Once all the powdered sugar is incorporated, add the milk and blue raspberry flavoring. Increase the speed and beat until the frosting is light and fluffy. If desired, add a few drops of blue food coloring to enhance the color.
Once the cupcakes have cooled, frost them with the blue raspberry frosting using a piping bag or a spatula.
Optional: Top each cupcake with a fresh raspberry for garnish.
Serve and enjoy these delightful Blue Raspberry Lemonade Cupcakes!