So, I have a slight addiction to baking new treats. I have a new found love of real butter too. Hence, these delicious treats baked from scratch today.
Lemonade Cupcakes with
Raspberry Buttercream
1 (12oz) frozen lemonade concentrate (thawed)
1 package white cake mix
8 oz. sour cream
1 (3oz) cream cheese, softened
3 eggs
Combine concentrate, cake mix, sour cream, cream cheese and eggs in a mixing bowl. Mix on LOW until ingredients are moistened. Beat on HIGH for 3 minutes, scraping sides as needed. Spoon batter into lined muffin tins. Fill 3/4 full.
***I should have filled mine a little more, because I had enough batter to make 12 more mini ones in my mini-muffin pan)*** (not that it was bad, right?!!)
Bake a 325 for 20-22 minutes, or until toothpick comes out clean. Cool in pans for 5 minutes. Remove from pans and place on wire rack. Cool completely before frosting.
Raspberry Frosting
1 cup (2 sticks) butter, room temperature
6 oz fresh raspberries (rinsed and dried completely)
**I used frozen, thawed and drained**
1 tsp Vanilla
1/8 tsp salt
32 oz confectioners sugar
Beat first 4 ingredients at medium speed with a mixer until creamy. Gradually add powdered sugar, blending well after each addition. (Try not to eat before icing cupcakes- it's awfully addicting)
Frost cooled cupcakes using 1M tip. (I use a ziploc freezer bag and pipe it on)