I used to think cupcakes were just for kids’ birthday parties… until I made these.

One bite and I was hooked — soft lemony cake with little bursts of raspberry baked right in, topped with a creamy, dreamy pink swirl that tastes like raspberry lemonade in frosting form. 🍋🍓

They’re light, fresh, and not overly sweet. I made them for a friend’s baby shower last spring and had three women pull me aside asking for the recipe (you know it's good when that happens!).

These cupcakes are easy to make, full of real fruit flavor, and just so fun. Whether you’re celebrating something or just want a treat that feels like sunshine, these babies deliver.

🧁 Ingredients:

For the cupcakes:

• 1 cup white whole wheat flour

• ½ cup almond flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• Zest of 1 large lemon

• 2 eggs

• ⅓ cup maple syrup or honey

• ¼ cup fresh lemon juice

• ⅓ cup plain Greek yogurt

• ¼ cup avocado oil or melted coconut oil

• 1 tsp vanilla extract

• ½ cup fresh raspberries (tossed in 1 tsp flour)

For the raspberry lemonade frosting:

• 1 cup full-fat cream cheese or dairy-free alternative

• 2 tbsp softened butter or coconut oil

• 2–3 tbsp maple syrup or powdered monk fruit

• ¼ cup mashed raspberries (strained if you want it smoother)

• 1–2 tsp lemon juice

• Optional: pinch of pink sea salt or beet powder for extra color

🥣 Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. Mix dry ingredients: In a medium bowl, whisk together flours, baking powder, baking soda, salt, and lemon zest.

3. Mix wet ingredients: In a separate bowl, whisk eggs, maple syrup, lemon juice, yogurt, oil, and vanilla until smooth.

4. Combine: Add wet to dry ingredients and stir gently until just combined. Fold in raspberries lightly.

5. Bake: Divide batter evenly into cupcake liners (makes about 10–12). Bake for 18–22 minutes or until a toothpick comes out clean.

6. Cool completely before frosting (trust me, warm cupcakes + frosting = disaster).

7. Make frosting: Beat cream cheese, butter, sweetener, raspberries, and lemon juice until smooth and fluffy. Chill if too soft to pipe.

8. Decorate: Frost cooled cupcakes and top with extra raspberries or lemon zest for that ooh la la touch.

🍴 Sarah’s Notes & Tips:

• Make it dairy-free: Use coconut yogurt and dairy-free cream cheese.

• Gluten-free option: Use a 1:1 GF baking flour instead of white whole wheat.

• Make ahead: Cupcakes stay moist for up to 3 days in the fridge.

• Want pinker frosting? Add a pinch of beet powder or pitaya powder!

Flavorful Conclusion:

These Raspberry Lemonade Cupcakes are like little bites of summer. Tart, sweet, and just enough indulgence to satisfy your sweet tooth without going overboard.

I love making them for showers, birthdays, or just as a fun weekend baking project with my daughter. And the best part? They look so pretty, you’ll feel like a baking rockstar even if you whipped them up during nap time. 😉