Serve these scrumptious RASPBERRY LEMONADE CUPCAKES at your next party, baby shower, bridal shower or special celebration! Your guests will be asking for the recipe after they try them!
Delicious raspberry lemonade cupcake recipe
Makes 12 Ingredients: 1/2 cup (1 stick) unsalted butter, at room temp 3/4 cup sugar 3 large eggs, at room temp 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup milk 2 packets Crystal Light® On The Go Raspberry Lemonade mix zest of one lemon Frosting 4 oz. Cream Cheese, at room temp 1/2 cup (1 stick) unsalted butter, at room temp 1 1/2 cups confectioners’ sugar 2 teaspoons water 1 packet Crystal Light® On The Go Raspberry Lemonade mix Directions:
- Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners. 2. In a small bowl, whisk or sift together flour, baking powder, and salt. 3. In a large bowl, beat butter, sugar, and lemon zest with an electric mixer on high speed for 2 minutes. 4. Add eggs one at a time, beating on high speed for 30 seconds between each addition. Scrape sides of the bowl occasionally with a rubber spatula. 5. In a measuring cup, combine milk and lemonade. Mix well. 6. Add flour mixture alternately with milk mixture, beginning and ending with the flour. (You should have 3 additions of flour and 2 additions of milk.) Mix just until flour is incorporated. 7. Divide batter among muffin cups. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs are fine). Cool on a wire rack. When cupcakes are completely cool, make the frosting. 8. In a large bowl, beat cream cheese and butter with an electric mixer on high speed for 20 seconds. Slowly add confectioners’ sugar 1/2 cup at a time, beating on medium speed until combined. 9. In a small measuring cup, mix water and lemonade until completely dissolved. Add lemonade mixture to the large bowl. Beat on high speed until frosting is thick and creamy. Enjoy!
