Raspberry Lemonade Cupcakes

Serves: 12 people
Cooking Time: 35 minutes


  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1/3 cup melted Dutch Farms Unsalted Butter
  • 3 Dutch Farms Eggs
  • 1/2 cup whole milk
  • 1/4 cup Dutch Farms Sour Cream
  • Juice and zest of 1 lemon
  • 1 1/2 cups fresh raspberries, plus more for garnish
  • 1/2 cup sugar
  • Juice of 1/2 lemon
  • 8 ounces Dutch Farms Cream Cheese
  • 1 cup Dutch Farms Unsalted Butter
  • 1 1/2 cups powdered sugar
  • Sliced lemons, for garnish


Print This Recipe
Raspberries and lemon are the perfect combination!
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Sift together dry ingredients in a bowl and set aside.
  3. In another bowl whisk together melted butter, eggs, milk, sour cream, lemon juice and zest until combined. Mix in the sifted dry ingredients.
  4. Transfer batter to a 12-count muffin pan and bake for 12 to 15 minutes, or until firm in the center. Completely cool to room temperature.
  5. In a small pot over medium heat, cook together the raspberries, sugar and lemon juice for 10 to 12 minutes, or until it becomes very thick, like jam. Strain the mixture into a container and cool in the refrigerator until cold.
  6. Add the cream cheese and butter to a standing mixer with the paddle attachment and whip on high speed until light and fluffy, about 5 to 7 minutes.
  7. Fold in the strained chilled raspberry sauce until the frosting becomes pink. Transfer the frosting to a piping bag.
  8. Ice each cupcake and top off with a fresh raspberry and lemon slice.