Berry Lemonade Cupcakes


I am so so excited to bring you a recipe again today from Erin of  Sunshine & Carousels

I asked her team.up with me on a little project…
since I am not so good in the kitchen/ DIY area and she is AMA.ZING….(not only does she create incredible things but her presentation is BEAUTIFUL), I have asked her to help me out in these areas! Hooray! She is truly an inspiration with all of her creativity…it makes my heart skip! 
So today she is bringing you this fabulous recipe!

I’m positive that I have never made prettier cupcakes.  
Something about those little pink straws that makes these so perfectly sweet. (no pun intended). I was inspired by this Blueberry Lemonade drink recipe I shared back in March.  I wanted to turn it into some cupcakes so here we are. 
Berry Lemonade Cupcakes:


  • 1 stick of soften butter (1/2 a cup)
  • 2  cups sugar
  • 4 extra-large eggs
  • 3 tablespoons cup grated lemon zest
  • 2 cups of flour
  • 1 cup of cake flower
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup freshly squeezed lemon juice
  • 3/4 cup of milk (whole) or buttermilk (make buttermilk by adding 1 teaspoon of vinegar or lemon juice to one cup of milk) 
  • 1 1/4 teaspoon vanilla 
  • 1/2 cup of raspberry jam
  • 1 cup of blackberries (extra for topping)
  • 2/3 cup of blueberries (extra for topping)
  •  Preheat the oven to 350 degrees Cream the butter and sugar together until smooth.  Add one egg at a time and then your lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, mix 3/4 cup lemon juice, the milk or buttermilk, and vanilla. Add the flour and buttermilk mixture alternating each addition, beginning and ending with the flour. Once your batter is made, fold in your raspberry jam, blackberries and blueberries.  Scoop into your cupcake liners, 2/3 of the way full.  Bake for 20-22 minutes.  Let cupcakes cool before icing.  (recipe adapted from the food network’s lemon glaze cake).
Cream Cheese Frosting:
Two packages of softened cream cheese
Two table spoons of butter
2 – 2 1/2 cups of powdered sugar
1 teaspoon of vanilla extract

 Cream the butter and cream cheese.  Slowly add the powdered sugar and then vanilla.  I always eye things.  I know what consistency I need so I test it as I go. (I added a few drops of yellow food coloring)

Top these babies off with some left over fresh blackberries, raspberries and blueberries and cute little straws (mine are from and you are all finished. I’m thinking these are perfect for a summer barbecue or party of any kind. 🙂
Recipe makes over two dozen cupcakes.  I made two dozen and then saved the batter to make more later.  Between 24-36 cupcakes. 


January 3, 2012


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