Spiked Raspberry-Lemonade Cupcakes | Midwest Living

Spiked Raspberry-Lemonade Cupcakes

Spiked Raspberry-Lemonade Cupcakes

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  • Makes: 18 servings
  • Prep 40 mins
  • Stand 30 mins
  • Bake 15 mins to 18 mins
  • Cool 45 mins

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  • 3/4 cup butter
  • 3 eggs
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar
  • 2 teaspoons finely shredded lemon peel
  • 2 tablespoons lemon juice
  • 2 tablespoons raspberry liqueur or milk
  • 2/3 cup buttermilk or sour milk*
  • Red food coloring
  • 1 recipe Creamy Raspberry Frosting
  • Thin lemon wedges (optional)
  • Fresh raspberries (optional)


  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line eighteen 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, lemon juice, and liqueur; beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. Tint batter pink with a few drops of food coloring.
  3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
  4. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.


  • *Test Kitchen Tip: To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2/3 cup liquid; stir. Let the mixture stand for 5 minutes before using.

Creamy Raspberry Frosting


  • 3/4 cup butter
  • 7 - 7 1/2 cups powdered sugar
  • 3 tablespoons milk
  • 3 tablespoons raspberry liqueur or milk
  • 5 drops red food coloring


  1. Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in milk, liqueur, and food coloring. Gradually beat in the remaining powdered sugar until frosting reaches spreading or piping consistency.

Nutrition Facts

(Spiked Raspberry-Lemonade Cupcakes)

Servings Per Recipe 18, fiber (g) 0, Trans fatty acid (g) 0, Fat, total (g) 16, Riboflavin (mg) 0, chol. (mg) 77, pro. (g) 3, vit. C (mg) 1, carb. (g) 75, Thiamin (mg) 0, Potassium (mg) 50, cal. (kcal) 455, vit. A (IU) 486, calcium (mg) 40, sugar (g) 63, sodium (mg) 202, iron (mg) 1, Monounsaturated fat (g) 4, Folate (µg) 28, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 1, sat. fat (g) 10, Pyridoxine (Vit. B6) (mg) 0

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