Raspberry Lemonade Cupcakes


As you already know desserts are my favourite thing to create in the kitchen. I definitely have a bigger sweet tooth than salty. But I also love a good pucker and a cold glass of  homemade lemonade on a hot summer day. This got me thinking. What if I combined my two loves, dessert and lemonade. And that’s how these sweet and tangy beauties were born. I present to you, the raspberry lemonade cupcake! In my opinion the perfect dessert!








I’ve been trying to create the perfect gluten-free lemon cake for some time now and I feel like these are pretty much perfect. I ate 4 in the span of a couple hours, so, I’d say I like them 🙂 These gems would be perfect for any late summer party, birthday celebrations, or a casual weeknight treat. They should essentially be on the menu everyday 😉






I hope these cupcakes inspire you to reinvent one of your favourite dishes and have some fun in the kitchen. There is nothing more satisfying than nailing a recipe.




Raspberry Lemonade Cupcakes
  • Cupcakes
  • 3/4 cup non-dairy milk (I used carton coconut milk)
  • 1/2 cup coconut yogurt (I used Silk brand)
  • 3 Tbsp lemon juice
  • 2 cups gluten-free flour (I used Irresistible brand)
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1 cup raw sugar
  • 2 eggs
  • 2 tsp lemon extract
  • zest of one lemon
  • Icing
  • 1/2 cup vegan butter
  • 2 cups icing sugar
  • 2 tsp lemon juice
  • 2 Tbsp raspberry jam
  1. Preheat the oven to 350 degrees.
  2. In a large measuring cup combine the non-dairy milk, coconut yogurt, and lemon juice. Let rest.
  3. In a medium mixing bowl combine all the dry ingredients and set aside.
  4. In a separate large mixing bowl cream together the butter and sugar with an electric mixer. Add the eggs one at a time beating to combine.
  5. Add the lemon extract and zest and beat to combine.
  6. Alternate adding the milk and flour mixtures in batches, beating between each addition.
  7. Let the batter rest for a couple minutes while you line a muffin tin with cupcake liners.
  8. Bake for about 20-22 minutes, or until a toothpick inserted in the centre comes out clean.
  1. In a large bowl cream the butter with an electric mixer.
  2. Slowly add the icing sugar as you continue beating.
  3. Once the icing is looking fluffy add the lemon juice and raspberry jam and beat to combine.
  4. Let the icing sit in the fridge while your cupcakes cool.





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