Raspberry Lemonade Cupcakes

Summertime and nothing says summertime like lemonade!! How about some
raspberry lemonade? Try these scrumptious cupcakes! The glaze is absolutely
crutial! Enjoy!
1 ½ cups
of all-purpose flour
1 ½ cups
of cake flour
1 ½
teaspoon of baking powder
½ teaspoon
baking soda
½ teaspoon
of salt
2 cups of
3 eggs
1 stick of
zest of 2
1/4 C.
lemon juice
1 tsp
vanilla extract
3/4 C.
1/2 C.
sour cream
1/4 C.
lemon juice
1 2/3 C.
powdered sugar
3 sticks
of butter, softened
5-6 C.
powdered sugar until desired consistency
3/4 C. of
1. Preheat
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 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).
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
glaze is firm, pipe frosting on top and finish with a fresh blackberry and a
lemon peel.

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