Pink Lemonade Cupcakes

Pink Lemonade Cupcakes recipe food blog The Jam Jar

These pretty pink lemonade cupcakes are the perfect summer tea party accompaniment, and a real crowd pleaser. A delicate lemon sponge cake topped with a tangy raspberry frosting – they’re everything you love about pink lemonade, but in cupcake form!

For the lemon cupcakes

  • 125g unsalted butter, cubed and at room temperature
  • 125g caster sugar
  • 125g self-raising flour, sifted
  • 2 eggs
  • 2 tablespoons of milk
  • The finely grated zest of one lemon

PREHEAT OVEN TO 180˚C

  1. In a large mixing bowl, cream together the butter and the sugar with an electric whisk
  2. Add the eggs and beat the mixture
  3. Gradually add the flour, and continue to whisk until evenly combined
  4. Finally add the lemon zest and the milk and stir through
  5. Line a 12-hole baking tray with cupcake cases, and divide the batter between the cases and bake for 15-20 minutes, or until golden brown

For the raspberry frosting

  • 100g of fresh raspberries
  • The juice of half a lemon
  • 450g icing sugar, sifted
  • 150g of unsalted butter, cubed and at room temperature
  1. In a small saucepan, mash the raspberries into a pulp using a potato masher, or a fork.
  2. Add the lemon juice and simmer on a low heat for 5-8 minutes
  3. Set aside and allow to cool
  4. In a mixing bowl, gradually add the icing sugar to the butter, and whisk until light and fluffy
  5. Gradually add the puréed raspberries, and continue to whisk until fully incorporated, forming a smooth pink frosting
  6. Using a piping bag, swirl the icing onto the cooled cupcakes and enjoy!

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