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Spiked Raspberry-Lemonade Cupcakes


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  • 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
  • Lemon slices (optional)
  • Fresh raspberries (optional)


Servings 18


Step 1

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour eighteen 2-1/2-inch muffin cups (or line 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 slices and/or raspberries. Makes 18 (2-1/2 inch) cupcakes.
*Test Kitchen Tip: To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2/3 cup liquid; stir. Let the mixture stand for 5 minutes before using.
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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