Recipes and Cooking Spiked Raspberry-Lemonade Cupcakes By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 16, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 40 mins Stand Time: 30 mins Bake Time: 15 mins Cool Time: 45 mins Total Time: 40 mins Servings: 18 Jump to Nutrition Facts Ingredients ¾ cup butter 3 eggs 1 ¾ cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 ½ cup sugar 2 teaspoon finely shredded lemon peel 2 tablespoon lemon juice 2 tablespoon raspberry liqueur or milk ⅔ cup buttermilk or sour milk* Red food coloring 1 recipe Creamy Raspberry Frosting Thin lemon wedges (optional) Fresh raspberries (optional) Creamy Raspberry Frosting ¾ cup butter 7 cup powdered sugar 3 tablespoon milk 3 tablespoon raspberry liqueur or milk 5 drops red food coloring Directions 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. 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. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups. 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. *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. Rate it Print Nutrition Facts (per serving) 455 Calories 16g Fat 75g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 455 % Daily Value * Total Fat 16g 21% Saturated Fat 10g 50% Cholesterol 77mg 26% Sodium 202mg 9% Total Carbohydrate 75g 27% Total Sugars 63g Protein 3g Vitamin C 1.2mg 6% Calcium 40.4mg 3% Iron 0.7mg 4% Potassium 50mg 1% Folate, total 28.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.