Raspberry Lemonade Cupcakes

By srumbel

You know I love cake mix recipes, but this one I have a scratch and cake mix version depending on what you want! Both recipes are incredible, light and fluffy! The only thing better than a cold raspberry lemonade are these Raspberry Lemonade Cupcakes! Fun fact: I actually put one in the freezer and had my boyfriend try is cold (like a lemonade) and he loved it!
from yourcupofcake.com

Ingredients

• Quick Cake Mix Version:
• 1 box white or yellow cake mix (you can use lemon but I prefer to add fresh lemon)
• 3 eggs
• 1/3 C. oil
• 1 C. buttermilk or milk
• zest of 3 lemons
• 2 Tbsp. fresh lemon juice
• Mix and bake at 350 for 15-20 minutes!
• LEMON CUPCAKES:
• 1 cup unsalted butter, room temperature
• 2 cup sugar
• Zest of 2 small lemons (or 1 large)
• 4 eggs
• 2 1/2 cup flour
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup sour cream
• 2 tablespoons milk
• 2 tablespoons freshly-squeezed lemon juice
• 1 1/2 teaspoons vanilla extract
• RASPBERRY BUTTERCREAM:
• 1 cup unsalted butter, room temperature
• 1 teaspoons vanilla extract
• 1 teaspoon lemon zest, optional
• 3-4 cup powdered sugar
• 1/4 cup raspberry puree, jam, preserves (or 1 tablespoon raspberry jello powder)

Preparation

Step 1

1. Preheat oven to 350ºF and line pans with cupcake liners.
beat butter, sugar and lemon zest together until light and fluffy. Add in eggs and mix until thoroughly incorporated.
2. In a large bowl whisk together flour, cornstarch, baking powder and salt. You can sift these ingredients together if you prefer a very light texture.
3. Add half the dry ingredients to the butter/sugar/zest and mix on medium speed. Then add sour cream, milk and lemon juice and mix again. Continue to add the rest of the dry ingredients. Scrape down the sides of the bowl after each new addition. Be careful to not over mix!
4. Evenly divide the batter between the 24 cupcake liners. Bake for 18-22 minutes or until an inserted knife or toothpick comes out clean. Let cupcakes cool.
5. To make frosting, beat butter for 1 minute. Add vanilla extract and lemon zest and 2 cup of powdered sugar. Then add your raspberries! (If you want to use the raspberry puree option just place a handful in a blender and blend until smooth. You can sift out the seeds if you want, and then add to the butter mixture. You can always add just a little of the jello powder to boost the flavor and color up a notch.) Continue to add as much powdered sugar as needed to reach your desired consistency!
6. Pipe onto cooled cupcakes and top with fresh raspberries!