Raspberry Lemonade Cupcakes

Makes 12 cupcakes


  • 2 cups of all purpose flour
  • 1 cup of sugar
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • pinch of salt
  • 1/3 cup of melted unsalted Dutch Farms Butter
  • 3 Dutch Farms Eggs
  • ½ cup of whole milk
  • ¼ cup of Dutch Farm’s Sour Cream
  • juice and zest of 1 lemon


  • 1 ½ cups of fresh raspberries + more for garnish
  • ½ cup of sugar
  • juice of ½ lemon
  • 8 ounces of Dutch Farms Cream Cheese
  • 1 cup of Dutch Farms Unsalted Butter
  • 1 ½ cups of powdered sugar
  • sliced lemons for garnish


  • Preheat the oven to 350°.
  • Sift together the dry ingredients in a bowl and set aside.
  • In another bowl whisk together the melted butter, eggs, milk, sour cream, lemon juice and zest until combined and then mix in the sifted dry ingredients.
  • Transfer the batter to a 12-count muffin pan and bake at 350° for 12-15 minutes or until firm in the center. Completely cool to room temperature.
  • In a small pot over medium heat, cook together the raspberries, sugar and lemon juice for 10 to 12 minutes or until it becomes very thick, like jam.
  • Strain the mixture into a container and cool in the refrigerator until cold.
  • Add the cream cheese and butter to a standing mixer with the paddle attachment and whip on high speed until light and fluffy, about 5 to 7 minutes.
  • Fold in the strained chilled raspberry sauce until the frosting becomes pink. Transfer the frosting to a piping bag.
  • Ice each cupcake and top off with a fresh raspberry and lemon slice.