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Raspberry Cupcakes with Berry Lemonade Frosting

Sydney @ Tastefully Frugal
Moist, sweet cupcakes topped with tangy berry lemonade frosting
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes



  • 3/4 cup 3 sticks butter, softened to room temperature
  • 1 1/2 cup sugar
  • 3 eggs
  • 2 cups flour
  • 1 1/4 teaspoons baking powder
  • 1/3 cup heavy cream
  • 1/3 cup raspberries pureed
  • 2 Tbsp sour cream
  • 1 tsp vanilla


  • 1 cup 2 sticks butter, softened to room temperature
  • 4 cups powdered sugar
  • 3 Tbsp Country Time Berry Lemonade Starter
  • red food coloring optional



  • Preheat oven to 350F.
  • In a large mixing bowl cream together butter and sugar until fluffy. (About 3-4 minutes on medium speed).
  • Add in 1 egg and 2 egg yolks and mix until light and fluffy again (about 2 minutes on medium).
  • In a separate bowl combine flour and baking powder.
  • In a third bowl mix together remaining ingredients (heavy cream, raspberries, sour cream and vanilla).
  • Add 1/2 of the flour mix to butter/sugar/egg mix and stir to combine.
  • Add raspberry mix and mix to combine.
  • Add remaining flour and mix well until combined.
  • Line cupcake tins with cupcake liners and fill each liner 2/3 full.
  • Bake for 23-25 minutes until a toothpick comes out clean.
  • Let cool in pan for 5 minutes and then move to a cooling rack to let completely cool before frosting.


  • Cream butter on medium speed until fluffy (about 3 minutes).
  • Add 2 Tbsp of Berry Lemonade syrup and mix to combine.
  • Add 1 cup of powdered sugar at a time and mix on low speed until fully combined.
  • Add remaining 2 Tbsp + 1 tsp of Country Time Berry Lemonade Starter and mix until combine.
  • For a more pink frosting add a few drops of red food coloring and mix.


Adapted from Food Apparel
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