Raspberry Lemonade Cupcakes

These are so delicious! I was very skeptical at how they would turn out but I served them at a family Easter party and everybody loved them! They are sweet cupcakes with a zingy kick! I found this recipe from "Raspberry Lemonade Spiked Cupcakes" in "Better Homes" magazine and changed it up just a bit to eliminate alcohol and a little less kick. 

What do you need? 
Cupcakes

• 3/4 cup butter, room temperature
• 3 eggs
• 1 3/4 cup flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups sugar
• 2 tsp finely shredded lemon peel
• 2 TBS lemon juice
• 2 TBS raspberry imitation 
• 2/3 cup buttermilk
• red food coloring (optional)

Frosting

• 3/4 cup butter, room temperature
• 5-7 cups of powdered sugar, depending on desired consistency
• 3 TBS milk 
• 2 TBS raspberry imitation 

lemons and raspberries (optional)

Directions
Cupcakes

1. Preheat oven to 350 F and line cupcake tin with cupcake liners.
2. In medium sized mixing bowl, stir together flour, baking powder, baking soda and salt. 
3. In large sized mixing bowl, beat butter until light and fluffy.
4. Add sugar, lemon peel, lemon juice and raspberry imitation to butter and mix well.
5. Add eggs to butter mixture one at a time, beating well after each addition.
6. Add flour mixture and buttermilk to butter mixture alternatively.
7. Add red food coloring if desired to add pink tint to cupcake batter.
8. Add batter to cupcake liners, filling about 3/4 way full. 
9. Bake 15-18 minutes or until toothpick comes out clean. 
10. Allow cupcakes to cool

Frosting

1. In mixing bowl, beat butter until light and fluffy. 
2. Slowly add about 2 cups of powdered sugar to butter, beating until smooth.
3. Add milk, raspberry imitation and food coloring if desired.
4. Beat in remaining powdered sugar until desired consistency.
5. Frost cooled cupcakes and add raspberry and lemon garnish if desired. 

ENJOY! 

Churro Cupcakes

These may be my favorite cupcakes I've ever made so far! They are DELICIOUS! My sister and I couldn't stop eating the batter and then finally stopped just because we wanted to save room for a cupcake! I found the recipe for the cupcakes at Goddess of Baking and these truly are heavenly! 

What do you need? 
Cupcakes

• 1 cup of butter, room temperature
• 2 cups of sugar
• 4 large eggs, separated
• 2 3/4 cups flour
• 1 1/2 tsp baking powder
• 2 tsp cinnamon
• 1 pinch of salt
• 1 tsp vanilla
• 1 cup of milk

Whipped Cream Frosting

• 2 cups heavy cream
• 4 TBS powdered sugar
• 1 tsp vanilla
• Caramel Topping 

Directions

Cupcakes

1. Preheat oven to 350 and line muffin tin
2. Beat butter in the bowl
3. Add sugar and mix until light and fluffy
4. Add egg yolks in slowly while continuing to beat
5. In a separate bowl, add dry ingredients
6. In another bowl, add milk and vanilla and stir
7. Alternatively mix the dry mixture and milk mixture a little bit at a time into bowl with sugar and butter
8. In a small bowl, beat egg whites until white and foamy and they form soft peaks
9. Gently mix in egg whites into mixture
10. Fill cupcakes liners 1/2- 3/4 full and cook in oven for 18 minutes or until toothpick comes out clean
11. Allow to cool 

Whipped Cream Frosting

1. Add all ingredients into mixing bowl and mix on high speed until stiff creams forms

Add frosting on top of cooled cupcakes. Sprinkle cinnamon and add caramel topping as desired!

Enjoy!