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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
- Thin lemon wedges (optional)
- Fresh raspberries (optional)
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.
- 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.
Yield: 3 1/2 cups
- 3/4 cup butter
- 7 - 7 1/2 cups powdered sugar
- 3 tablespoons milk
- 3 tablespoons raspberry liqueur or milk
- 5 drops red food coloring
1. 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.
- Servings Per Recipe 18,
- cal. (kcal) 455,
- Fat, total (g) 16,
- chol. (mg) 77,
- sat. fat (g) 10,
- carb. (g) 75,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- sugar (g) 63,
- pro. (g) 3,
- vit. A (IU) 486,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 202,
- Potassium (mg) 50,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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