Spiked Raspberry-Lemonade Cupcakes

Published March 4, 2013 by mytimewellspent





Makes: 18 servingsServing size: 1  cupcake

Prep 40 mins    Stand 30 mins    Bake 350°F 15 mins to 18 mins    Cool 45 mins

  • 3/4
    cup butter
  • 3
  • 1 3/4
    cups all-purpose flour
  • 1
    teaspoon baking powder
  • 1/4
    teaspoon baking soda
  • 1/4
    teaspoon salt
  • 1 1/2
    cups sugar
  • 2
    teaspoons finely shredded lemon peel
  • 2
    tablespoons lemon juice
  • 2
    tablespoons raspberry liqueur or milk
  • 2/3
    cup buttermilk or sour milk*
  • Red food coloring
  • 1
    recipe Creamy Raspberry Frosting
  • Thin lemon wedges (optional)
  • Fresh raspberries (optional)



1.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.

2.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.

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

4.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.

from the test kitchen*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.
Creamy Raspberry Frosting
Yield: 3 1/2 cups


  • 3/4
    cup butter
  • 7 – 7 1/2
    cups powdered sugar
  • 3
    tablespoons milk
  • 3
    tablespoons raspberry liqueur or milk
  • 5
    drops red food coloring
directions1.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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