Raspberry Lemonade Cupcakes
Raspberry Lemonade Cupcakes feature lemon cake with raspberry jam filling and lemon and raspberry swirled buttercream frosting.
Makes: 12 cupcakes Prep Time: 30 mins Bake Time: 20 mins
In a medium bowl, whisk together flour, baking powder, & salt.
In a mixer, cream together butter, confectioners' sugar, & lemon zest until light & fluffy, about 3 mins..
Mix eggs and vanilla to butter mixture. Beat in 1/2 the dry ingredients. Add buttermilk & lemon. Blend in the rest of the flour, taking care not to over-mix.
Fill 12 cupcake papers in tin a little more than ½ way with batter. Place 1 tsp of jam over each.
Use remaining batter to cover jam (it's OK if some jam is still peeking through).
Bake at 350 degrees for 19-22 mins, until they're just turning golden at edges & a tester inserted in the middle comes out clean
Beat butter until creamy. Blend in confectioner’s sugar until well-combined. Mix in lemon zest, juice, milk, vanilla, & salt & blend until combined.
Make Lemon Frosting
Beat butter until creamy. Blend in confectioner’s sugar until well-combined. Mix in raspberry jam, vanilla, milk, & salt & blend until combined.
Make Raspberry Frosting
Place pastry bag fitted with tip in tall drinking glass. Fill one side of the pastry bag with lemon buttercream. Fill other side with raspberry buttercream.
Pipe frosting onto cooled cupcakes. Top with fresh raspberry tiny lemon wedge, & straw.
These Raspberry Lemonade Cupcakes taste just like a refreshing drink on a hot summer's day!