Spiked Raspberry-Lemonade Cupcakes

Spiked Raspberry-Lemonade Cupcakes
Spiked Raspberry-Lemonade Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

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

  • Lemon slices (optional)

  • Fresh raspberries (optional)

Directions

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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