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Summer Cupcakes to Delight Your Taste Buds

Summer cupcakes are the ideal snacks to enjoy throughout the warm season, with refreshing and delectable flavors.

Whether you’re throwing a backyard BBQ, a pool party, or simply enjoying the sunshine with friends and family, a selection of summer cupcakes will be a hit.

From tart citrus to sweet berries, let’s look at some of the best summer cupcakes that will make your taste buds dance with delight.

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Summer Cupcake Ideas

33

Lemon Blueberry Cupcakes

Lemon and blueberry is a classic summer combination that never fails to impress.

The zesty lemon flavor paired with the sweetness of fresh blueberries creates a harmonious balance that’s both refreshing and delicious.

Topped with a lemon cream cheese frosting, these summer cupcakes are perfect for any occasion.

The vibrant colors and bright flavors make them a standout choice for summer gatherings.

Cupcakes Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (from about 2 lemons)
  • ¼ cup fresh lemon juice
  • ½ cup buttermilk
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Lemon Cream Cheese Frosting Ingredients

  • 8 oz cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 3-4 cups powdered sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Cupcake Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large bowl, beat the butter and sugar together using an electric mixer until light and fluffy, about 2-3 minutes.

Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract, lemon zest, and lemon juice.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined; do not overmix.

Fold in Blueberries: Gently fold in the blueberries.

Bake: Divide the batter evenly among the cupcake liners, filling each about â…” full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Lemon Cream Cheese Frosting Instructions

Beat Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter together until smooth and creamy.

Add Sugar and Flavorings: Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the lemon zest, lemon juice, and vanilla extract. Beat until smooth and fluffy. If the frosting is too thick, add a little more lemon juice; if it’s too thin, add more powdered sugar.

Frost Cupcakes: Once the cupcakes are completely cool, frost them using a piping bag or a knife.

Garnish (Optional): Garnish with additional lemon zest, fresh blueberries, or a lemon slice if desired.

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Mango Passionfruit Cupcakes

For a more exotic flavor profile, mango passionfruit cupcakes are an excellent choice.

The tropical flavors of mango and passionfruit blend seamlessly to create a cupcake that’s both sweet and tart.

These summer cupcakes are often topped with a mango buttercream or a passionfruit glaze, enhancing their fruity appeal.

Perfect for adding a touch of the tropics to your summer celebrations, these cupcakes are sure to impress.

Cupcakes Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mango puree (about 1-2 ripe mangoes, blended)
  • ¼ cup buttermilk

Passionfruit Frosting Ingredients

  • 8 oz cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 3-4 cups powdered sugar
  • ¼ cup passionfruit puree (from about 3-4 passionfruits or store-bought)
  • 1 teaspoon vanilla extract

Cupcake Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large bowl, beat the butter and sugar together using an electric mixer until light and fluffy, about 2-3 minutes.

Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and mango puree.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined; do not overmix.

Bake: Divide the batter evenly among the cupcake liners, filling each about â…” full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Passionfruit Frosting Instructions

Beat Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter together until smooth and creamy.

Add Sugar and Flavorings: Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the passionfruit puree and vanilla extract. Beat until smooth and fluffy. If the frosting is too thick, add a little more passionfruit puree; if it’s too thin, add more powdered sugar.

Frost Cupcakes: Once the cupcakes are completely cool, frost them using a piping bag or a knife.

Garnish (Optional): Garnish with additional mango slices, passionfruit seeds, or edible flowers if desired.

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Raspberry Lemonade Cupcakes

Nothing says summer like a glass of refreshing raspberry lemonade, and these cupcakes bring that flavor to life.

Raspberry lemonade cupcakes combine the tartness of lemon with the sweet, slightly tangy taste of raspberries.

The result is a vibrant and zesty cupcake that’s perfect for summer picnics and parties.

These summer cupcakes are often topped with a lemon buttercream and a drizzle of raspberry sauce for an extra burst of flavor.

Cupcakes Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (from about 2 lemons)
  • ¼ cup fresh lemon juice
  • ½ cup buttermilk
  • ¾ cup fresh or frozen raspberries (if using frozen, do not thaw)

Lemonade Frosting Ingredients

  • 8 oz cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 3-4 cups powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Raspberry Filling Ingredients

  • 1 cup fresh or frozen raspberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Cupcake Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large bowl, beat the butter and sugar together using an electric mixer until light and fluffy, about 2-3 minutes.

Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract, lemon zest, and lemon juice.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined; do not overmix.

Fold in Raspberries: Gently fold in the raspberries.

Bake: Divide the batter evenly among the cupcake liners, filling each about â…” full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Raspberry Filling Instructions

Cook Raspberries: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture starts to simmer.

Thicken: Add the cornstarch mixture and continue to cook, stirring constantly, until the mixture thickens. Remove from heat and let cool completely.

Lemonade Frosting Instructions

Beat Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter together until smooth and creamy.

Add Sugar and Flavorings: Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the lemon zest, lemon juice, and vanilla extract. Beat until smooth and fluffy. If the frosting is too thick, add a little more lemon juice; if it’s too thin, add more powdered sugar.

Assemble the Cupcakes

Fill Cupcakes: Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small section from the center of each cupcake. Fill each with a spoonful of the raspberry filling.

Frost Cupcakes: Frost the filled cupcakes using a piping bag or a knife.

Garnish (Optional): Garnish with additional lemon zest, fresh raspberries, or a small slice of lemon if desired.

Summer cupcakes are a great way to celebrate the season with friends and family.

Summer cupcakes come in a variety of flavors, from the tropical pineapple and coconut to the refreshing lemon and berry.

So, the next time you’re planning a summer party or simply want to indulge in a sweet treat, try one of these delectable summer cupcake flavors and let your taste buds rejoice in the joys of summer.

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