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Raspberry Lemonade Cupcakes

Ingredients

Lemonade Cake:

  • 1 box white cake mix
  • zest of 2-3 lemons
  • 3 eggs
  • 1/3 C. oil
  • 1/2 C. milk or buttermilk
  • 3/4 C. sour cream or plain yogurt

Raspberry Frosting:

  • 1 C. butter softened
  • 1.2 oz. pkg. freeze dried raspberries crushed and sift out seeds ( I get mine from Trader Joe's)
  • 1 Tbsp. lemon juice
  • 3-4 C. powdered sugar

Fresh Raspberries for decoration

Instructions

  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Sift cake mix into a large bowl and set aside.
  3. 3. In another bowl. combine lemon zest, eggs, oil, milk and sour cream until smooth.
  4. 4. Stir in cake mix.
  5. 5. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  6. 6. Let cool.
  7. 7. Raspberry Frosting: Beat butter until smooth. Add crushed freeze dried berries (sifted to remove seeds) and beat again. Add lemon juice and slowly add in powdered sugar until you reach your desired consistency.
  8. 8. Pipe onto cooled cupcakes and top with fresh raspberries.