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–+ servings
Raspberry Lemonade Cupcake with pink sprinkles.

Raspberry Lemonade Cupcakes

Maureen Reynolds
Although the original recipe calls for raspberry liqueur, swabbing this out for raspberry oil and seedless raspberry jam makes them kid friendly!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 18

Equipment

  • electric mixer
  • Mixing bowl
  • muffin tins

Ingredients
  

  • ¾ cup butter
  • 3 eggs at room temperature
  • 1 ¾ cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups granulated sugar
  • 2 teaspoon grated lemon peel
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon raspberry oil or 2 tablespoons raspberry liqueur for spiked version
  • ⅔ cup buttermilk

Frosting

  • ¾ cup butter at room temperature
  • 7 to 7 ½ cups powdered sugar swifted
  • 4 tablespoons milk
  • 4 tablespoons seedless raspberry jam or 2 tablespoons raspberry liqueur for spiked version

Instructions

  • Set oven to 350 degrees and line 18 muffin tins with cupcake liners.
  • In a bowl combine flour, baking powder, baking soda and salt, set aside.
  • In the bowl of electric mixer beat butter on high for 30 seconds and scrape down sides of bowl.
  • Add sugar, lemon peel, lemon juice, and raspberry oil (or liqueur) and beat until combined. Scraping down sides of bowl as needed.
  • Add eggs, one at a time, beating well after each addition.
  • Alternately add flour mixture and buttermilk, beating on low speed until combined between each addition.
  • Scoop batter into prepared muffin cups filling about 3/4 full.
  • Bake for 16 to 18 minutes. Remove from oven and cool on wire racks before removing from muffin cups to cool completely.
  • For raspberry frosting....
  • In the bowl of electric mixer butter with 2 cups of sifted powdered sugar until smooth. Scrape down sides of bowl.
  • Add milk and raspberry jam and beat for about 30 seconds, until incorporated.
  • Continue adding sifted powdered sugar one cup at a time, beating well after each addition until desired consistency is reached.

Notes

Store cupcakes in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days.
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https://www.redcottagechronicles.com/recipe/unspiked-raspberry-lemonade-cupcakes/