Raspberry Lemonade Cupcakes

 
Summertime and nothing says summertime like lemonade!! How about some
raspberry lemonade? Try these scrumptious cupcakes! The glaze is absolutely
crucial! Enjoy!
 

Ingredients:

 
Lemonade
Cake:
1 ½ cups of all-purpose flour
1 ½ cups of cake flour
1 ½ 1 teaspoon of baking powder
½ teaspoon baking soda
½ teaspoon of salt
2 cups of sugar
3 eggs
1 stick of butter
zest of 2 lemons
1/4 C. lemon juice
1 tsp vanilla extract
3/4 C. milk
1/2 C. sour cream
 
Lemon Glaze:
1/4 C. lemon juice
1 2/3 C. powdered sugar
 
Raspberry Buttercream:
3 sticks of butter, softened
5-6 C. powdered sugar until desired consistency
3/4 C. of Raspberries
 
 

Directions:

 
1. Preheat the oven to 350 degrees and line pans with cupcake liners.
2. Mix flour, baking powder, baking soda, and salt in a large separate bowl.
3. Cream butter and sugar in a stand mixer then combine eggs, zest, lemon juice, vanilla, milk, and sour cream until smooth.
4. Stir in dry ingredients.
5. Fill cupcake liners 2/3 of the way full. Bake for 17-22 minutes or until an inserted
toothpick comes out clean.
6. Glaze: Combine all ingredients in a bowl (using a whisk or fork is easiest).
7. Buttercream: Beat butter until smooth. Add enough powdered sugar to make the
frosting stiff, then slowly add in raspberries. The more powdered sugar the
less likely the icing is to melt in the heat.
8. Spoon glaze over warm cupcakes and let set.
 
9. When the glaze is firm, pipe frosting on top and finishes with a fresh raspberry and a lemon peel.

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