Zesty lemon cupcakes topped with rich, all natural raspberry frosting. Maybe we should swap out the lemonade stand for a cupcake stand this summer :)


Lemonade Cake:
1 box white cake mix
zest of 2-3 lemons
3 eggs
1/3 C. oil
1/2 C. milk or buttermilk
3/4 C. sour cream or plain yogurt
Raspberry Frosting:
1 C. butter, softened
1.2 oz. pkg. freeze dried raspberries, crushed and sift out seeds (I use Trader Joe's)
1 Tbsp. lemon juice
3-4 C. powdered sugar
Fresh Raspberries for decoration


1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a large bowl and set aside.
3. In another bowl. combine lemon zest, eggs, oil, milk and sour cream until smooth.
4. Stir in cake mix.
5. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
6. Let cool.
7. Raspberry Frosting: Beat butter until smooth. Add crushed freeze dried berries and beat again (be sure to sift out the seeds). Add lemon juice and slowly add in powdered sugar until you reach your desired consistency.
8. Pipe onto cooled cupcakes and top with fresh raspberries!

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