• Prep Time: 40 Minutes
  • Cooking Time: Bake: 15 mins to 18 mins 350°F
  • Serves: 18 Servings

Spiked Raspberry-Lemonade Cupcakes

Category: Kids, Holiday, Cakes, Desserts

 Ingredients List

  • 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
  • Thin lemon wedges (optional)
  • Fresh raspberries (optional)
  • :::: Creamy Raspberry Frosting ::::
  • 3/4 cup butter
  • 7 cups powdered sugar
  • 3 tablespoons milk
  • 3 tablespoons raspberry liqueur or milk
  • 5 drops red food coloring

 Directions

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.

Creamy Raspberry Frosting:::::
Allow 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 of the powdered sugar, beating well. Beat in milk, liqueur, and food coloring. Gradually beat in the remaining powdered sugar until frosting reaches spreading or piping consistency.

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