These cupcakes get a double dose of raspberry flavor, with raspberry liqueur in the cake as well as the frosting. Top with fresh raspberries, too, if you like!

Source: Midwest Living

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Recipe Summary

prep:
40 mins
stand:
30 mins
bake:
20 mins
cool:
45 mins
total:
2 hrs 15 mins
Servings:
26
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups or parchment-paper squares. In a medium bowl stir together flour, cocoa powder, and salt. Set aside.

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  • Preheat oven to 350 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in red food coloring, liqueur, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter.

  • Spoon into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

  • Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

  • Spread cupcakes with Cream Cheese-Raspberry Frosting. If desired, top each with a raspberry. Makes 26 (2-1/2- inch) cupcakes.

*Test Kitchen Tip:

To make 1-1/3 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/3 cups liquid; stir. Let stand for 5 minutes before using.

Nutrition Facts

298 calories; fat 10g; cholesterol 50mg; saturated fat 6g; carbohydrates 49g; mono fat 3g; poly fat 1g; sugars 37g; protein 3g; vitamin a 291.5IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; folate 32.3mcg; vitamin b12 0.1mcg; sodium 230mg; potassium 56mg; calcium 30.3mg; iron 0.9mg.
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