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5 from 2 votes

Raspberry Lemonade Cupcakes

Course: Dessert
Author: Diane Schmidt - createdbydiane.com

Ingredients

  • 2 cups sugar
  • 4 eggs
  • 2 1/2 cups flour
  • 1 cup milk
  • 1/2 cup melted cooled butter
  • 1/4 cup oil
  • 2 1/2 teaspoons baking powder
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla bean paste
  • 1/2 teaspoon lemon emulsion

Italian Buttercream Frosting Recipe *

  • 1/2 teaspoon raspberry extract
  • 1/4 teaspoon lemon emulsion
  • 2 drops soft pink Americolor food coloring
  • 1 teaspoon lemon emulsion

Instructions

  • Beat sugar with eggs until completely combined.
  • Add flour, milk, butter, oil, baking powder, lemon juice, vanilla and lemon flavors
  • Mix until creamy.
  • Place 3 tablespoons of batter into each cupcake liner.
  • Bake at 325 for dark pans (350 for regular) for 18-20 minutes.
  • Let cupcakes completely cool before frosting.
  • Core out cupcake with cupcake corer.
  • Mix 1 cup of frosting with lemon emulsion and place frosting in piping bag and fill cupcakes. Place back top of piece of cupcake removed.
  • Place the remaining frosting mixed with raspberry extract, lemon emulsion and pink color into piping bag fitted with a 2D tip and pipe roses onto cupcakes. How to video here.