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I’m Andrea. I like to cook and bake and take photographs and write about life. Welcome to Bella Eats, where I share these passions of mine with you. I’m glad you’re here.

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raspberry lemonade cupcakes

On Monday I had the opportunity to bake alongside a professional baker. A real, owns-her-own-shop, specializes-in-sweets, baker. Tara, of Sweethaus in Charlottesville, invited me to be a guest baker in her kitchen this week. She likes to bring in members of the community on occasion, to share a favorite recipe of theirs with the patrons of her business.  I jumped at the opportunity, as owning a bakery has been 2nd on my list of coolest-jobs-ever for quite some time. The first is photography. :)

I had such fun hanging out with Tara for the day, learning her story and methods. Her sweets have a very hand-made quality to them, simple yet elegant, never sacrificing taste for appearance. I am so grateful to have met her, and especially excited that her shop is walking distance from my office.  I see many, many cupcakes in my future...

If you live in Charlottesville stop by Sweethaus to taste the special this weekend, Raspberry Lemonade Cupcakes. They will be available Thursday-Sunday.  And say hi to Tara, she's a doll.

I chose this recipe to share because, as you may already know, I LOVE lemon. And raspberries are pretty special too. This would make for a great Valentine's Day treat on Tuesday, in case you're looking for something sweet for your sweetie.

The lemon cupcake is based off a chiffon cake recipe, so the crumb is very light and spongey. And the frosting, raspberry cream cheese, is divine. Enough said. :)

Rasberry Lemonade Cupcakes

Cupcake Ingredients

  • 5 eggs, separated
  • 1/4 cup (1/2 stick) unsalted butter, melted and cooled
  • 1/2 cup milk
  • 1-1/2 tsp vanilla extract
  • 1-1/2 cups unbleached all-purpose flour
  • 1-1/4 cups sugar, divided
  • 2-1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp lemon zest
  • 1/2 fresh lemon, seeds discarded


  1. Position a rack in the center of the oven and preheat oven to 350º. Line 1 standard muffin tin with 12 liners, and another with 6 liners.
  2. In a small bowl, combine the egg yolks, butter, milk and vanilla.  Set aside.
  3. In a large bowl, whisk together the flour, 1 cup of sugar, baking powder and salt to blend.  Add 3 tbsp of lemon zest and blend with your fingers to separate clumps. Add the egg yolk mixture and stir until well combined.  Set aside.
  4. In a clean dry bowl, using clean dry beaters, beat the egg whites on medium-high speed until they hold soft peaks.  Lower the mixer speed to medium and gradually add the remaining 1/4 cup sugar, beating the whites until they hold stiff peaks.  Stir about one-third of the egg whites into the batter to lighten.  Gently fold the remaining whites into the batter, in two batches, to blend thoroughly.
  5. Transfer the batter to the prepared pans, filling each muffin cup 3/4 of the way full.  Bake for 12-15 minutes, or until a wooden skewer inserted near the center of a cupcake comes out clean.
  6. Set the pans on a wire rack for 10 minutes to cool.  Gently squeeze the lemon over the cupcakes to sprinkle a bit of the juice on each one. Remove the cupcakes from the pans and allow them to cool completely on wire racks.

Frosting Ingredients

  • 1 stick (1/2 cup) unsalted butter, softened
  • 16oz cream cheese, cold
  • 1/4 cup raspberry puree
  • 1/2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 3-4 cups confectioner’s sugar


  1. Beat the butter and cream cheese in the bowl of an electric mixer until well incorporated. Scrape down the sides of the bowl. Add the raspberry puree, lemon zest, and lemon juice and beat again. Scrape down the sides of the bowl.  With the mixer on medium speed, slowly add the powdered sugar and beat until the frosting is fluffy and lighter in color, tasting after 3 cups to see if you need more.
  2. Garnish with fresh raspberries or candied lemon peel.

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Reader Comments (18)

Having been a lucky recipient of one of these cupcakes, let me just say OMG YUM! Sweethaus makes one awesome cupcake!

02.9.2012 | Unregistered CommenterJen

Andrea, love your pretty, pretty cupcakes! And your photography of the cupcakes turns them into little sculptures....love it!

02.9.2012 | Unregistered CommenterCat Thrasher

Those look AMAZING!!!

02.9.2012 | Unregistered CommenterChristina

Thank you for your sweet comments! :)

02.9.2012 | Unregistered CommenterAndrea

Wow! These look amazing - nice and light, yet indulgent.

02.9.2012 | Unregistered CommenterEmily

Wow. The colors are perfection. I NEED that blue/green plate [or cake stand...can't tell]. It's possibly my favorite color ever. Also the light in that room. Beyond amazing. And the recipe looks highly edible.

02.9.2012 | Unregistered CommenterAshley

The pictures are beautiful and the cupcakes look very tempting! Jen

02.11.2012 | Unregistered CommenterJen

These raspberry lemonade cupcakes sound like a refreshing treat. Thank you for sharing.

02.23.2012 | Unregistered CommenterEngland Furniture

These cupcakes are super cute and I adore the flavor combination! I haven't tried anything like this but I really want to! Do you make your own raspberry puree or do you buy it?

These cupcakes look absolutely glorious and almost too cute to eat.

02.29.2012 | Unregistered CommenterEliana

These are so cute!

These raspberry lemonade cupcakes look amazing. Thanks for the recipe and for the wonderful photos.

03.26.2012 | Unregistered CommenterYoshiblue

These look amazing... I want to make them for my wedding. Do you know how many this reciepe makes?

OMG. Totally gonna use this recipe for our lemonade stand. By the way, it's at Ridge Farms Dr. Next to Cross Roads Baptist Church on Jot Em Down Rd.

It's called C&M'S LEMONADE

05.30.2012 | Unregistered Commentermj

I am going to make these today!! I am super excited and i will let u know how they turned out! :)

07.15.2012 | Unregistered CommenterSonia

@Sonia: Please do! Enjoy! :)

07.15.2012 | Registered CommenterAndrea

I made these today and the lemon cupcakes were wonderful!!! However, I have to say that the frosting did not turn out so well. I couldn't believe that the recipe called for 16 oz of cream cheese (2 pkgs.) and 1 stick of butter to frost only 18 cupcakes. Next time I think I will only use 8 oz (1 pkg.) of cream cheese.

07.30.2012 | Unregistered CommenterPam

Always let the cupcakes cool and settle before adding any frosting or other decorations. Icing the cake right out of the oven just melts the icing and causes big drips. It can also easily tear.

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