Raspberry Peach Lemonade Cupcakes

GTU Recipes

Local baker Katelyn Brewer joined us to share her yummy, sweet cupcake recipe! Visit sweetkatebakery.com or Instagram: @sweetkatebake to see more of Katelyn’s fabulous creations!

Raspberry Peach Lemonade Cupcakes

Yield: 12 cupcakes

Cake Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1  teaspoons pure vanilla extract
  • ¼ cup peach puree
  • ¼ cup raspberry puree
  • 1 tablespoon lemon zest
  • Juice of 1 lemon
  • ½  cup milk
  • 1 drop of orange food coloring

Frosting Ingredients:

  • 1/2 cup (4 ounces) unsalted butter, room temperature
  • 4 cups sifted confectioners’ sugar
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
  2. In a medium bowl, sift together flour, baking powder, and salt.
  3. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes.
  4. Add eggs, one at a time; scrape down bowl, and beat in vanilla, lemon juice, lemon zest and purees.
  5. Add flour mixture and milk alternately, beginning and ending with flour mixture.
  6. Finally add food coloring to desired color.
  7. Divide batter evenly among liners, about three-quarters full each.
  8. Bake until golden and tops spring back to touch, about 17 minutes.

Frosting directions:

  1. Beat your butter until light and fluffy.
  2. Gradually add in your sifted powdered sugar till well combined.
  3. Add in your vanilla and wip.

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