Lemon Raspberry Cupcakes
Ever had a super crappy Monday? We’d venture to guess you’d not just say yes, but you’d say multiple. Any who, a crappy Monday led us to making some Valentines-esque cupcakes. Considering how yummy these turned out - the perfect balance of tart and sweet - we wanted to share! It’s a pretty simple box-cake upgrade!
One Box Mix - Yellow or White Cake
Eggs (3)
Vegetable Oil (1/4 c)
Milk (1 c)
Raspberries (1 container)
Sugar (1/4 c)
Lemon (3)
Powdered Sugar (2 c)
Butter (1 stick)
Preheat oven as instructed on chosen box cake mix.
Juice lemons to total at least 1/4 c juice. Save one half unsqueezed and some for zesting (2 tbs).
Add box cake mix to bowl following 3 eggs (or what is requested on your box), 1/4 c vegetable oil, 1 c milk, 1/4 c lemon juice and 2 tbs lemon zest.
Mix batter and pour into lined cupcake tins. Bake for recommended time per box instructions.
While baking, begin working on frosting. In a medium sauce pan, add in container of raspberries, 1/4 c sugar and juice of one half of a lemon. Muddle mixture together and simmer on medium-low heat for 10 minutes or until it has a syrupy appearance.
Strain raspberry mixture to keep out seeds and set aside for frosting.
Take cupcakes out of oven and let cool on rack.
In mixing bowl, add one stick of butter and cream until lighter in color (tip: as close to white as possible in a good shade to aim for)
Slowly add in powered sugar - about 1/2 c at a time - until all powdered sugar is mixed in with creamed butter. Add in 2 - 3 tablespoons of raspberry syrup and combine (tip: you can add less or more depending on taste preference - add one tbs at a time to adjust to your tastes)
Putting frosting in bag, decorate cupcakes to liking and enjoy!
