Raspberry Lemonade Cupcakes

Raspberry Lemonade is one of my favorite summertime drinks. I like the tart sweet lemonade with the sweet raspberry flavors. I  like those same flavors in these cupcakes, too. I had made these cupcakes with leftover batter from our Anniversary Triple Lemon Mini Bundt Cakes,   I put the cupcakes, unfrosted, in the freezer, for a later occasion. One of my Bunco friend's birthday is in June, and we are getting together tonight at an outdoor concert to celebrate. All I had to do was pull them out of the freezer, make the Raspberry Butter Cream  frosting, and frost the cupcakes. Voila, a perfect summertime treat,  I try to keep unfrosted cupcakes, and some cookies in the freezer at all times.  this stash is off limits to my Hubby, who loves to eat frozen cookies.  Do you have a stash of baked goods in your freezer? 

I wanted to post these cupcakes earlier, but last night we numerous tornado warnings. watches, severe thuderstorm warnings. starting at about 5 pm.  I had taken the cupcakes out of the freezer to defrost, and I got as far as pureeing the fresh fresh raspberries, and then it got very dark annd windy with rolling thunder.  I didn't want to be in the middle of frosting the cupcakes, and have to go to the basement, so I stopped.  There was also a "litttle" hockey game in Chicago with the Chicago Blackhawks vs. the Boston Bruins in Game 1 of the Stanley Cup Playoffs. because we have a dish, we kept loosing the transmission, due to the storms.  Eventually, we turned on the radio. The Hawks prevailed in a 4-3 Triple overtime win.  Go Blackhawks!!!  I didn't make it until the end of the game.  Can't wait for Game 2!!!! (You know, that in a former life, I was a Sportscaster:)

Raspberry Lemonade Cupcakes

Adapted from Crazy about Cupcakes by Krystina Castella

Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar

1/4 c lemon zest-about 3 lemons
4 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda

1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk I used almond milk
1/4 c. fresh lemon juice

1/2 teaspoon vanilla

Directions:

1. Preheat the oven to 325°F. I nsert liners into a medium cupcake pan.
2. In a large bowl cream together the butter and sugar with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the eggs one at a time to creamed mixture, beating 1 minute after each addition.
3. In a separate bowl combine the flour, baking soda, and salt.
4. Add the dry ingredients to the creamed mixture, alternating with the milk. Mix until completely integrated. Add the lemon zest, lemon juice. . Mix the batter for 30 seconds.
5. Fill the cupcake liners three-quarters full. Bake for about 20 minutes or until a toothpick comes out clean.

Lemon Glaze

1/4 C. fresh lemon juice

1/4 C sugar, or add to taste

1 Tbsp melted butter 

Bring ingredients to boil over med. heat.  Spoon over cupcakes.  Frost cupcakes when completely cooled.

 

Raspberry Butter Cream frosting Ingredients
1/2 cup raspberries (blended into a puree and pushed through a fine mesh sieve to remove seeds)
1 stick salted butter – room temperature
3 cups confectioner’s sugar (powdered sugar)
1 tsp vanilla extract
2-4 tablespoons very cold milk (add until you reach desired consistency)
Directions:
1. Cream the butter in the bowl of an electric or stand mixer. Add raspberry puree and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.

l inked up my recipe to Brandie@The Country Cook's Weekend Potluck #71
 Stop by and say Hi to Brandie!