Spiked Raspberry-Lemonade Cupcakes

Ingredients

• 3/4  cup  butter
• 3    eggs
• 1-3/4  cups  all-purpose flour
• 1  teaspoon  baking powder
• 1/4  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1-1/2  cups  sugar
• 2  teaspoons  finely shredded lemon peel
• 2  tablespoons  lemon juice
• 2  tablespoons  raspberry liqueur or milk
• 2/3  cup  buttermilk or sour milk*
•     Red food coloring
• 1  recipe  Creamy Raspberry Frosting
•     Thin lemon wedges (optional)
•     Fresh raspberries (optional)

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line eighteen 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, lemon juice, and liqueur; beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. Tint batter pink with a few drops of food coloring.

3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Spread or pipe Creamy Raspberry Frosting onto tops of cupcakes. If desired, garnish with lemon wedges and/or raspberries. Makes 18 (2-1/2-inch) cupcakes.

Creamy Raspberry Frosting: Allow 3/4 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups powdered sugar, beating well. Beat in 3 tablespoons milk, 3 tablespoons raspberry liqueur or milk, and 5 drops red food coloring. Gradually beat in 5 to 5-1/2 cups additional powdered sugar until frosting reaches a spreading or piping consistency. Makes 3-1/2 cups.

*Test Kitchen Tip: To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2/3 cup liquid; stir. Let the mixture stand for 5 minutes before using.