raspberry lemonade cupcakes

How To Make raspberry lemonade cupcakes

• 1

  Prepare cake mix as directed, substituting the same amount of thawed raspberries with the juice for the water amount. Scoop into papers in cupcake pan, 2/3 full. Bake as directed, checking with toothpick for doneness.
• 2

  Scoop frosting into mixing bowl, add lemon extract and add about 1 1/2 cups powdered sugar and beat til smooth, scraping sides. You can add less or more powdered sugar to your desired thickness. It is easier to pipe than plain canned frosting that is a little thin.
• 3

  Fill your piping bag fitted with chosen tip and frost your cupcakes. Place candy raspberry on top. Heat raspberry preserves in microwave about 30 sec or until thin. Drizzle over top.
• 
  4

  Alerations are always fun. Sliced lemons sauteed with sugar til well browned set atop these along with the candy raspberry. The pic at top is with a real fresh raspberry although recipe says candies.
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