Source: Better Homes and Gardens
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Spiked Raspberry-Lemonade Cupcakes

Ingredients

Ingredient Checklist

Directions

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  • 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.

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Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

Instructions Checklist
  • 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.

*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.

Nutrition Facts (Spiked Raspberry-Lemonade Cupcakes)

455 calories; 16 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 77 mg cholesterol; 202 mg sodium. 50 mg potassium; 75 g carbohydrates; 0 g fiber; 63 g sugar; 3 g protein; 0 g trans fatty acid; 486 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

Creamy Raspberry Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews (4)

33 Ratings
  • 5 star values: 23
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 4
Rating: Unrated
07/31/2015
Everyone loves when I make these.   However, taste as you add sugar for the icing. I never even get close to 7 cups.
Rating: Unrated
04/12/2013
I enjoyed this, it was very easy and simple to make. I added about a half teaspoon of vanilla to the cupcakes, the batter tasted a bit plain. Very good, but a bit heavy.
Rating: Unrated
05/17/2014
These sound Delish and look beautiful. Thanks very much
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Rating: Unrated
05/13/2014
The recipe for the frosting is not printed...the ingredients for the cake is printed twice...lot of good that does me.