Spiked Raspberry-Lemonade Cupcakes
Hi friends! I’m Laura, recipe developer and photographer behind Blogging Over Thyme. I’m honored and thrilled to post on BHG’s Delish Dish blog today, and to share these festive, spring raspberry-lemonade cupcakes with you all!
Did I mention that these babies are spiked with raspberry liqueur? Let’s get to it…
For today’s post, I decided to go back to my culinary industry roots. Cupcakes!
Before deciding to attend culinary school two years ago, I spent the better part of a year getting my hands dirty working as the head baker and decorated for a DC dessert food truck specializing in gourmet cupcakes. My days were filled with flour, butter, and lots and lots of frosting. It was both dangerous and wonderful all at the same time!
For that reason, cupcakes will always hold a very special place in my heart. I love their versatility, portability factor, and the endless possibilities they present! They are the dessert equivalent of a blank canvas.
My favorite cupcake flavors ever are spins on classic drinks or desserts–so when I discovered this Spiked Raspberry-Lemonade cupcake recipe hidden in the BHG archives, I was hooked.
I followed the cake recipe exactly (using Chambord as my choice of raspberry liqueur), but made a few of my own twists on the raspberry frosting!
Instead of using food coloring, I chose to go ‘au naturale‘ by flavoring and coloring the frosting with freeze-dried raspberries. It is super easy and adds so much flavor.
Here is a breakdown of what you’ll need to do:
- buy a 1.2 ounce package of freeze-dried raspberries (they sell these exact size packages at Trader Joe’s)
- process the raspberries in a food processor until they resemble a fine powder (do this step at the last minute, as the powder will take on moisture as it sits)
- sift the raspberry powder through a fine-meshed sieve, discarding the seeds
- to account for the added sugar and dry frosting ingredients, reduce the powdered sugar quantity to 6.5 cups (from the original 7 cups) and add an additional 3-4 tablespoons of milk to smooth out the frosting
- add the raspberry powder to the frosting after beating in the powdered sugar
- add one tablespoon of fresh lemon juice, in addition to the rest of the original ingredients listed
Just look at that color! The freeze-dried raspberries add the prettiest (natural) pink hue to the frosting. It also adds a wonderful concentrated raspberry flavor that takes these cupcakes over the top.
I can’t think of a better dessert to celebrate the first day of spring! Can you?
Don’t forget to grab the full recipe and instructions here. Enjoy!