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Ingredients
- 3/4 cup butter
- 3 eggs
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups sugar
- 2 teaspoons finely shredded lemon peel
- 2 tablespoons lemon juice
- 2 tablespoons raspberry liqueur or milk
- 2/3 cup buttermilk or sour milk*
- Red food coloring
- 1 recipe Creamy Raspberry Frosting
- Thin lemon wedges (optional)
- Fresh raspberries (optional)
Details
Servings 18
Preparation
Step 1
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line eighteen 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, lemon juice, and liqueur; beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. Tint batter pink with a few drops of food coloring.
3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spread or pipe Creamy Raspberry Frosting onto tops of cupcakes. If desired, garnish with lemon wedges and/or raspberries. Makes 18 (2-1/2-inch) cupcakes.
Creamy Raspberry Frosting: Allow 3/4 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups powdered sugar, beating well. Beat in 3 tablespoons milk, 3 tablespoons raspberry liqueur or milk, and 5 drops red food coloring. Gradually beat in 5 to 5-1/2 cups additional powdered sugar until frosting reaches a spreading or piping consistency. Makes 3-1/2 cups.
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