Sunday, May 6, 2018

Recipe // Raspberry Lemonade Cupcakes

National Lemonade Day calls for lemonade cupcakes! I initially found this recipe on Your Cup of Cake and just had to try it. I made a couple of tweaks to make the recipe super simple; the result - a super tasty lemonade cupcake with fresh raspberry frosting.


WHAT YOU'LL NEED FOR THE CUPCAKES:
1 box Betty Crocker super moist white cake mix
3 eggs
⅓ cup oil
1 cup milk
3 lemons
2 tablespoons fresh lemon juice

HOW TO MAKE THE CUPCAKES:
1. Preheat oven to 350 degrees and line pan with cupcake liners.
2. Zest your 3 lemons.
3. Mix cake mix, eggs, oil, milk, and lemon juice.
4. Add in lemon zest (be sure to save 1 teaspoon for your frosting).
5. Add batter to cupcake pan (I found that 2 tablespoons each works perfectly).
6. Bake for 15-20 minutes or until toothpick comes out clean.

WHAT YOU'LL NEED FOR THE FROSTING:
1 can Betty Crocker whipped white icing
1 teaspoon lemon zest
¼ cup pureed fresh raspberries
fresh raspberries

HOW TO MAKE THE FROSTING:
1. Blend raspberries to create puree.
2. Mix puree and lemon zest with frosting.
3. Pipe frosting onto cooled cupcakes.
4. Top with fresh raspberries.

 

Happy National Lemonade Day everyone!

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