Lemonade cupcake with a raspberry vodka buttercream

Summer is coming up and guess what.... raspberry lemonade cupcakes will go so well with any BBQ.

Ingredients:

1 cup butter at room temp
4 eggs
2 cups sugar

1 t Mexican vanilla
3 cups all purpose flour
2 t baking powder
1/2 t salt
Medium to large lemon (grated zest & juice from the lemon)
1 cup milk- divided

Time to start cookin’-
Preheat oven to 375- In a large bowl beat the butter, sugar & lemon zest with mixer until fluffy - Beat in the eggs one at a time, beat 30 seconds after each addition – Then beat in the vanilla – In another bowl, stir together the flour, baking powder & salt – Add dry mixture to the butter mixture a third at a time, alternating with half the milk & than half the lemon juice after each of the first 2 additions of flour -  Beat until combined - Fill 24 pre-lined muffin tin & bake for 20 minutes.

For the frosting:

1 cup fresh raspberries (this can be frozen raspberries, thawed)
1 cup butter at room temperature
3 cups confectioners’ sugar

Optional: Raspberry vodka

Using a Magic Bullet (or food processor), puree the raspberries until smooth. I used a cheesecloth to push the mixture threw so I didn’t get any seeds.

In another bowl, beat the butter & half the sugar until smooth - Add the puree, then more sugar until you have a spreadable consistency - Add a tablespoon or 2 of raspberry vodka. (The vodka is optional)

IF the butter cream looks wet you can add in more sugar and half a stick of butter – Mix well.

Once the cupcakes are cool, add the frosting. Sprinkle with pink edible glitter & top with fresh raspberries.

 *NOTE*- You can use yellow food coloring to give your cupcakes more of a yellow color. Normally, they will be a pale yellow.

Image shows baking soda, BUT it's actually baking POWDER.

I used a ziplock & added a tip

YUMMY!!!