Raspberry-Lemonade Cupcakes with Raspberry Buttercream Frosting
So recently I got a request from a friend to make up a batch of raspberry-lemonade cupcakes. I don't really like lemon *anything* so I was stumped as to how to go about making these. I googled around and finally ended up just picking and choosing bits from various recipes. This is my version!
Yes my recipe uses boxed mix. These would probably be even better with made-from-scratch lemon cake, but I made these at 10 at night and didn't feel like making it more difficult for myself. But by all means, use whatever lemon cake recipe you like!
Raspberry-Lemonade Cupcakes with Raspberry Buttercream Frosting
1 box lemon cake mix (plus the eggs, oil, and water it calls for)
1 cup sour cream
1 stick butter, softened
1 tsp vanilla
3 cups confectioners sugar
2 tbl. milk
A jar of Raspberry Jam (I used about ~1 tsp for each cupcake and ~1/2 a cup in the frosting)
Make cake batter according to directions. Add sour cream and mix well. Fill each cupcake liner half full. Drop a dollop of jam in each one and swirl with a toothpick or knife. Add more batter on top to cover. Bake for amount of time required on box, or until toothpick comes out clean. Place on a rack and cool.
Icing: Place softened butter in a bowl. Add vanilla, sugar and milk, then beat until well combined. Mix in jam until well incorporated. Add more milk to thin it out, more sugar to thicken and more jam until you are happy with the flavor and consistency. Pipe or spread onto cupcakes and decorate!
Pictures of the baking process are on my blog as usual!
Yes my recipe uses boxed mix. These would probably be even better with made-from-scratch lemon cake, but I made these at 10 at night and didn't feel like making it more difficult for myself. But by all means, use whatever lemon cake recipe you like!
Raspberry-Lemonade Cupcakes with Raspberry Buttercream Frosting
1 box lemon cake mix (plus the eggs, oil, and water it calls for)
1 cup sour cream
1 stick butter, softened
1 tsp vanilla
3 cups confectioners sugar
2 tbl. milk
A jar of Raspberry Jam (I used about ~1 tsp for each cupcake and ~1/2 a cup in the frosting)
Make cake batter according to directions. Add sour cream and mix well. Fill each cupcake liner half full. Drop a dollop of jam in each one and swirl with a toothpick or knife. Add more batter on top to cover. Bake for amount of time required on box, or until toothpick comes out clean. Place on a rack and cool.
Icing: Place softened butter in a bowl. Add vanilla, sugar and milk, then beat until well combined. Mix in jam until well incorporated. Add more milk to thin it out, more sugar to thicken and more jam until you are happy with the flavor and consistency. Pipe or spread onto cupcakes and decorate!
Pictures of the baking process are on my blog as usual!