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!