Raspberry Cupcakes with Berry Lemonade Frosting
Sydney @ Tastefully Frugal
Moist, sweet cupcakes topped with tangy berry lemonade frosting
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Cupcakes
- 3/4 cup 3 sticks butter, softened to room temperature
- 1 1/2 cup sugar
- 3 eggs
- 2 cups flour
- 1 1/4 teaspoons baking powder
- 1/3 cup heavy cream
- 1/3 cup raspberries pureed
- 2 Tbsp sour cream
- 1 tsp vanilla
Frosting
- 1 cup 2 sticks butter, softened to room temperature
- 4 cups powdered sugar
- 3 Tbsp Country Time Berry Lemonade Starter
- red food coloring optional
Cupcakes
Preheat oven to 350F.
In a large mixing bowl cream together butter and sugar until fluffy. (About 3-4 minutes on medium speed).
Add in 1 egg and 2 egg yolks and mix until light and fluffy again (about 2 minutes on medium).
In a separate bowl combine flour and baking powder.
In a third bowl mix together remaining ingredients (heavy cream, raspberries, sour cream and vanilla).
Add 1/2 of the flour mix to butter/sugar/egg mix and stir to combine.
Add raspberry mix and mix to combine.
Add remaining flour and mix well until combined.
Line cupcake tins with cupcake liners and fill each liner 2/3 full.
Bake for 23-25 minutes until a toothpick comes out clean.
Let cool in pan for 5 minutes and then move to a cooling rack to let completely cool before frosting.
Frosting
Cream butter on medium speed until fluffy (about 3 minutes).
Add 2 Tbsp of Berry Lemonade syrup and mix to combine.
Add 1 cup of powdered sugar at a time and mix on low speed until fully combined.
Add remaining 2 Tbsp + 1 tsp of Country Time Berry Lemonade Starter and mix until combine.
For a more pink frosting add a few drops of red food coloring and mix.