Pink Lemonade Cupcakes
3 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/2 cup unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
2 cups sugar
6 large eggs
3/4 cup lemon juice
1 cup buttermilk
Zest of 2 lemons
Preheat the oven to 350 degrees F and line 2 muffin tins with liners (makes 24 cupcakes). Sift together flour, baking powder and salt in a small bowl and set aside.
Add sugar and lemon zest to mixing bowl or stand mixer and rub zest into sugar with your fingertips until well distributed and fragrant. Add the butter and cream cheese to the sugar and beat until light and creamy, 2 - 3 minutes. Add the eggs, one at a time, beating about 1 minute after each egg. Add 1/3 of the flour mixture, beating on low speed until just incorporated. Add 1/2 of the buttermilk, once incorporated, add the next 1/3 of the flour mix, followed by remaining buttermilk, and remaining flour, beating each addition until just incorporated. Add lemon juice, beating until just incorporated on low speed.
Transfer batter to muffin cups, filling each about 2/3 of the way full. Bake for approximately 20 minutes or until a toothpick inserted in the center cupcake comes out clean. Cool about 5 minutes in the pan and then remove to a wire rack to cool completely.
1 cup unsalted butter, at room temperature
1 cup fresh raspberries
1 tsp lemon extract
2 pounds powdered sugar
Cream butter in a mixing bowl until smooth. Add in raspberries and lemon extract and beat until most of the chunks are gone. Add powdered sugar, one cup at a time, beating on low speed until incorporated. Increase speed to medium and whip for about thirty seconds. Transfer to a piping bag and decorate as desired. Top with fresh raspberries if desired.
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Everyday Sisters' Sharing Sundays: Cupcakes