Pink Raspberry Lemonade Cupcakes

Pink Raspberry Lemonade Cupcakes

 

Ingredients:

1 stick butter, unsalted, softened

¾ cup sugar

1 ½ cups flour 3 eggs

½ tsp. salt

1 tsp. baking powder

1 cup milk

2 packets raspberry lemonade mix from Crystal Light zest from a lemon Frosting

Frosting Ingredients:

4 ounces cream cheese, softened

2 tsp. water

1 stick butter, unsalted, softened

1 ½ cups confectioners’ sugar

1 packet raspberry lemonade mix from Crystal Light

 

Directions: First, preheat the oven to 350 degrees Fahrenheit. Next, add paper liners to a muffin tin. To the side, stir together the baking powder, the salt, and the flour until totally combined.

In a separate, larger bowl, stir together the lemon zest, the sugar, and the butter until well combined.

Next, add the eggs one at a time. Stir well between additions. To the side, stir together the lemonade packets and the milk.

Add the flour mixture and the lemonade mixture to the butter and lemon zest mixture, stirring between additions until flour is just incorporated.

Divide the muffin batter into the muffin papers, and bake the muffins for 18 minutes. Cool the cupcakes on a wire rack, and stir together the frosting by beating together the butter and the cream cheese.

Next, add the confectioners’ sugar slowly, beating all the time. To the side, stir together the water and the lemonade mix. Add this to the cream cheese mixture, beating on high until the frosting is thick.

Frost the cupcakes, and enjoy!