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Raspberry-Lemonade Cupcakes



Allow butter and eggs to stand at room temperature for 30 minutes.
Meanwhile, preheat oven to 350. Grease and flour eighteen 2 1/2 muffin cups or line with paper bake cups.
In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
In a large bowl, beat butter with an electric mixer on med-high speed for 30 seconds.
Add sugar, lemon peel, lemon juice, and liqueur.
Beat until combined, scraping side 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 red food coloring.
Spoon batter into the prepared cups, filling each about 3/4 full.
Bake for 15-18 minutes or until a toothpick inserted near centers comes out clean.
Cool in pan on wire rack for 5 minutes; remove from pan; cool completely on rack.
Frosting-in a large bowl beat butter with electric mixer on medium speed until smooth.
Gradually add 2 cups powdered sugar, beating well.
Beat in milk, raspberry liqueur, and 5 drops red food coloring.
Gradually beat in 5-5 1/2 cups additional powdered sugar to make a frosting of spreading or piping consistency.
Spread or pipe frosting onto tops of cooled cupcakes.
Garnish with lemon slices and/or raspberries.