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Blue Raspberry Lemonade Cupcakes

Blue raspberry lemonade cupcakes with lemon-kissed vanilla crumb, baked to a springy top, then soaked for juicy berry flavor. Finished with vivid electric-blue lemon cream cheese frosting and bright blue sugar garnish for a show-stopping swirl.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 lb unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • 1 tbsp lemon zest from 1 large lemon
  • 2 tbsp fresh lemon juice
  • 0.5 cup whole milk
  • 2 tbsp blue raspberry gelatin powder (dry, not prepared)
Blue Raspberry Soak
  • 0.25 cup blue raspberry lemonade or blue raspberry syrup
  • 1 tbsp granulated sugar
Blue Lemon Cream Cheese Frosting
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 3 cup powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 sky-blue gel food coloring gel color to achieve vivid electric blue
  • 1 violet gel food coloring tiny drop if needed to deepen the tone
Garnish
  • 1 blue sugar crystals or sanding sugar
  • 1 lemon zest curls
  • 1 small lemon wedge slices (optional)
  • 1 blue candy straws or rock candy sticks (optional)

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the cupcakes
  1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
  2. Whisk together all-purpose flour, baking powder, salt, and blue raspberry gelatin powder in a medium bowl, then set aside.
  3. Beat softened unsalted butter and granulated sugar on medium-high speed for 3–4 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract, lemon zest, and fresh lemon juice.
  5. With the mixer on low, alternate adding the dry ingredients and whole milk in three additions (dry–wet–dry), beginning and ending with the dry; mix just until combined.
  6. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake at 350°F (175°C) for 18–21 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
Soak the warm cupcakes
  1. In a small saucepan over low heat, stir blue raspberry lemonade or blue raspberry syrup with granulated sugar until the sugar dissolves, then remove from heat and cool slightly.
  2. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
  3. While still warm, poke 8–10 holes across the top of each cupcake with a toothpick.
  4. Spoon or brush 1–2 teaspoons of the blue raspberry soak over each cupcake, then let cool completely.
Make and pipe the frosting
  1. Beat softened full-fat cream cheese and softened unsalted butter on high speed for 3 minutes until completely smooth and fluffy.
  2. Add sifted powdered sugar in two additions, mixing on low, then increase to medium-high until smooth.
  3. Mix in fresh lemon juice and vanilla extract until silky.
  4. Add sky-blue gel food coloring a little at a time, mixing and adjusting until vivid electric blue, and add a tiny drop of violet gel if needed.
  5. Transfer frosting to a piping bag fitted with a large star or open-star tip, then pipe tall swirls onto each fully cooled cupcake.
  6. Immediately garnish with blue sugar crystals or sanding sugar and lemon zest curls, adding optional candy sticks or lemon wedge slices if using.
Serve and store
  1. Serve the cupcakes at room temperature for best texture.
  2. Store leftovers in the refrigerator for up to 4 days, then bring to room temperature for 20 minutes before serving.

Notes

Pro tip: soak the cupcakes while they’re still warm so the berry-lemon syrup absorbs without making the tops gummy. Refrigerate leftovers in an airtight container up to 4 days; freeze unfrosted cupcakes up to 2 months (thaw overnight in the fridge). For a lighter option, use reduced-fat cream cheese and butter alternatives, then tint the frosting to the same electric-blue shade after mixing.