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Raspberry Lemonade Cupcakes

Allison Miller
  • 80 minutes
  • Serves 12 to 14

INGREDIENTS

1

Lemon, Juice from

1

Lemon, Zest from

1

Lemon, slices

1 1/4 cups

Raspberries, fresh or frozen

2

Eggs

2 tbsp

Lemon juice

1 1/2 cups

All-purpose flour

1 tsp

Almond extract

2 tsp

Baking powder

1

Decorative sugar

4 cups

Powdered sugar

1 cup

Shortening

1 cup

Sugar

1 tsp

Vanilla extract

1 stick

Butter, salted

1 stick

Butter

1/2 cup

Milk