During the summer, all I want is a giant glass of raspberry lemonade. It has been a childhood go to for me since I was really young. This flavor pairing is very nostalgic for me! Turning this flavor into a delicious cupcake was a no brainer! I felt like it was an easy transition. My grandmother used to put sprigs of Thyme in her lemonade and it made the lemonade has a beautiful earthiness, of course, thyme and lemon really do pair so well together! Therefore, the Raspberry Thyme Lemonade Cupcake was born!
Making these cupcakes is fairly simple, in addition this is my favorite vanilla cupcake recipe with a little sprucing up!
Supplies:
- Muffin Tins
- Cupcake Pan
- Oven
- Stand Mixer
- Large Bowl
- Silicone Spatula
Ingredients:
- Flour
- Baking Powder
- Salt
- Butter
- Sugar
- Vegetable Oil
- Vanilla
- Eggs
- Milk
- Raspberries
- Powdered Sugar
- Lemons
- Thyme
Step 1: Preheat and Prep
First, preheat the oven to 350º. Then, prep your cupcake pan with muffin tins. In a large bowl, combine flour, baking powder, and salt and combine well. Also, in a saucepan, combine juice from 2 lemons and 3 sprigs rosemary, and simmer the mixture on low for 20 minutes.
Step 2: Cream the Butter & Sugar
Now, in a stand mixer, add in the softened butter and cream until it is smooth. Then, add in the sugar and cream again until the butter is smooth. This is an important step, so do not stop creaming until smooth.
Step 3: Slowly Add in Vegetable Oil, Vanilla, & Eggs
Next, add in the vegetable oil and vanilla, and mix until well combined. Then, slowly add in the eggs one at a time, continuing to mix until well combined.
Step 4: Add in Dry Ingredients and Milk
Then, slowly add in half of the dry flour mixture and mix on medium until well blended, continually scraping the sides down to ensure all the ingredients are well incorporated. Next, add in the milk and mix until it is well combined, if the batter curdles a little this is okay and normal. Then, add the rest of the dry ingredients, and mix until completely combined, again scraping down the sides to ensure all the ingredients are well combined.
Step 5: Fold in Raspberries
Next, dump the raspberries into the batter, and fold the raspberries slowly into the batter using a silicone spatula.
Step 6: Bake & Make Frosting
Then, fill each muffin tin 2/3 full, and bake the cupcakes in the oven for 15-18 minutes. When you remove the cupcakes, immediately place them on a cooling rack to cool. While the cupcakes are cooling, begin making the frosting. First, cream the butter until it is completely smooth in a stand mixer, and begin adding in the powdered sugar one cup at a time. Then, pour the lemon thyme mixture into the frosting. Sprinkle salt and pour the vanilla into the frosting, and mix until completely smooth.
Step 7: Ice the Cupcakes
Lastly, place the frosting into a piping bag with star tip (or tip of choice), and pipe the frosting on by starting in the middle of the cupcake and swirling out and then swirling back in to the top, coming to a point.
Baking Tips and Tricks:
One of the biggest tips for baking these cupcakes is to make sure you cream your butter and sugar. Equally, mix your ingredients very well in between each step. Again, this will insure that the ingredients are evenly distributed throughout the batter. This will allow the batter to bake more evenly, moreover creating a better cupcake!
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Other Dessert Recipes on the Blog:
Lavender Honey Crème Brûlée with Lemon Cream
Gluten Free Healthier Dark Chocolate Brownies (Vegan Option)
Keto Cherry Cupcakes with Keto Buttercream Cherry Frosting
Raspberry Thyme Lemonade Cupcakes
Equipment
- Cupcake Pan
- Stand Mixer
Ingredients
Cupcake Batter
- 1¼ cups all-purpose flour
- 1¼ tsp baking powder
- ¼ tsp salt
- 6 tbsp unsalted butter room temperature
- ¾ cup sugar
- 2 tbsp vegetable oil
- 1½ tsp vanilla extract
- 2 large eggs
- ¾ cup milk
- 1 cup raspberries
Frosting
- 1 cup unsalted butter room temperature
- 5 cups powdered sugar
- 2 lemons juiced
- 3 thyme sprigs
- ½ tsp vanilla extract
- pinch of salt
Instructions
Cupcakes
- First, preheat the oven to 350º. Then, prep your cupcake pan with muffin tins. In a large bowl, combine flour, baking powder, and salt and combine well. Also, in a saucepan, combine juice from 2 lemons and 3 sprigs rosemary, and simmer the mixture on low for 20 minutes.
- Now, in a stand mixer, add in the softened butter and cream until it is smooth. Then, add in the sugar and cream again until the butter is smooth. This is an important step, so do not stop creaming until smooth.
- Next, add in the vegetable oil and vanilla, and mix until well combined. Then, slowly add in the eggs one at a time, continuing to mix until well combined.
- Then, slowly add in half of the dry flour mixture and mix on medium until well blended, continually scraping the sides down to ensure all the ingredients are well incorporated. Next, add in the milk and mix until it is well combined, if the batter curdles a little this is okay and normal. Then, add the rest of the dry ingredients, and mix until completely combined, again scraping down the sides to ensure all the ingredients are well combined.
- Next, dump the raspberries into the batter, and fold the raspberries slowly into the batter using a silicone spatula.
- Then, fill each muffin tin 2/3 full, and bake the cupcakes in the oven for 15-18 minutes. When you remove the cupcakes, immediately place them on a cooling rack to cool.
Frosting
- First, cream the butter until it is completely smooth in a stand mixer, and begin adding in the powdered sugar one cup at a time. Then, pour the lemon thyme mixture into the frosting. Sprinkle salt and pour the vanilla into the frosting, and mix until completely smooth.
- Place the frosting into a piping bag with star tip (or tip of choice), and pipe the frosting on by starting in the middle of the cupcake and swirling out and then swirling back in to the top, coming to a point.
Notes
Nutrition
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