Allow butter & eggs to stand at room temp for 30 min. Meanwhile, line 18 2 1/2 in muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 sec. 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.
Spoon batter itno prepared muffin cups, filling each about 3/4 full. Use the back of a spoon to smooth out batter incups. Bake 15-18 min or until a wooden toothpick inserte in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 min. Remove cupcakes from muffin cups and cool completely on wire racks.
Creamy raspberry frosting- Allow 3/4 cup butter to stand at room temp for 30 min. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups powdered sugar, beating well. Beat in 3 T milk, 3 T raspberry liqueur or milk, and 5 drops red food coloring. Gradually beat in 5 to 5 1/2 cups additional powdered sugar until frosting reaches a spreading or piping consistency. Spread or pip onto tops of cupcakes.
455 cal; 16 g fat; 77 mg cholesterol; 202 mg sodium; 75 g carbs (63 g sugar); 3 g protein
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