Raspberry - Lemonade Cupcakes

Who doesn't love cupcakes?

After watching all the cupcake shows on Food Network these days I was inspired to whip up a batch. This recipe came from the Better Homes and Gardens Holiday Baking 2010 magazine.

Raspberry - Lemonade Cupcakes

3/4 c butter

3 eggs

1 3/4 c flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 c sugar

2 tsp lemon peel

2 tbsp lemon juice

2 tbsp raspberry liquor (I used Torrani syrup)

2/3 c buttermilk

Beat butter. Add suga, lemon peel, lemon juice and liquor. Beat until combined. Add eggs one at a time. Mix dry ingredients in a separate bowl. Alternately add flour mixture and buttermilk.

Bake at 350 for 15-18 minutes. Cool completely.

Frost with Creamy Raspberry Frosting.

RATINGS:

Heather - 9 - "Light and tasty"

Brad - cupcake 8 - frosting 10 - "Mmmmmm"

Assorted office staff - 10 - "you should start a cupcake shop"

NOTE:

This recipe can NOT be doubled unless you can bake them all at once. The second ones I baked were not even close to as nice as the first ones.