Summer is right around the corner . . . HOORAY! It’s definitely my favorite time of year. For this recipe that debuted on Studio 5 this morning (a local Utah lifestyle show), I took one of my favorite summer drinks and turned it into a cupcake. The end result was delicious! There are fresh raspberries in the batter and actual lemonade in the frosting, so you get a light, fresh taste that is perfect for summer. We also shared our Root Beer Float Cookies and our Orange Creamsicle Fruit Dip on the show today, so be sure to check out those yummy recipes too!
3 Tablespoons sweetened raspberry lemonade drink mix (we used Country Time Lemonade powdered mix)
1 cup sour cream
1 lemon (zest)
3/4 cup water
3/4 cup vegetable oil
4 eggs (whites)
3 drops red food coloring
1 1/2 cups fresh raspberries (divided)
1 cup butter (softened)
1 cup shortening
1 lemon (zest)
1/2 cup frozen raspberry lemonade concentrate (thawed)
2 Tablespoons milk
2 teaspoons vanilla
1 (2 pound) package powdered sugar
4 drops red food coloring
In a large bowl, whisk cake mix, pudding mix, and drink mix together. Add sour cream, lemon zest, water, oil, and egg whites to the dry mix.
Beat with electric mixer on medium speed for about two minutes. Add drops of food coloring and mix in. Fold in 1 cup of the raspberries and mix gently to incorporate.
Scoop batter into 24 lined muffin tins.
Bake at 350 degrees for 15-20 minutes until a toothpick inserted in one comes out clean. Allow to cool completely before frosting the cupcakes.
Prepare the frosting by creaming butter, shortening, and lemon zest together. Then add lemonade concentrate, milk and vanilla with a mixer. Beat until smooth. Gradually add the sugar, mixing well until light and fluffy. Beat in the food coloring.
Pipe frosting onto the cupcakes. Top with a fresh raspberry on each cupcake. Enjoy!