Lemon Raspberry Cupcakes
1 cup butter, at room temp
2 cups sugar
4 eggs
1 tsp. vanilla
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
grated zest and juice of a lemon
1 cup milk, divided*****
Preheat oven to 375F and line 24 muffin tins with cupcake papers.
In a large bowl beat the butter, sugar and lemon zest until light and fluffy. Add the eggs one at a time, beating well after each addition. Add in the vanilla.
In a small bowl combine the flour, baking powder and salt. Add this to the butter mixture a third at a time, alternating with the milk and lemon juice. Beat until just combined.
Fill the prepared tins (2/3 full) and bake for 20 minutes or until springy on top. Let the cupcakes cool completely before frosting them.
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Fresh Raspberry Frosting
1 cup fresh raspberries (or frozen)
1 cup butter, at room temp
3 cups confectioners sugar
*****With a food processor, puree the raspberries until smooth. If you like, press the mixture through a strainer to get rid of the seeds.
In a medium bowl beat the butter and half of the sugar until smooth. Add the raspberry puree, then more sugar until you have a fluffy, spreadable consistency. Add a splash of water or two if it needs it. *This frosting turns out a gorgeous shade of pink, but I added a bit of blue food coloring for my hubby:)
Frost your cupcakes and enjoy!
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