These Raspberry Lemon Cupcakes from After Nine to Five look drool worthy.  Enjoy!

 

Raspberry lemon is by far one of my favorite flavors. And this recipe was amazing!

Makes 48 mini cupcakes.

Cupcake Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 1 cup fat free milk
  • 4 egg whites
  • 1/4 tsp raspberry extract
  • 1 tbsp raspberry jam
  • Red food coloring (optional)

Cupcake Directions:

Preheat oven to 350 degrees. Combine dry ingredients in a bowl and mix with a spoon until thoroughly blended.

Beat in shortening, milk, raspberry extract and raspberry jam until mixed and creamy.

Beat in egg whites. Add food coloring (optional) and stir until everything is smooth and fluffy.

Pour batter into mini cupcake wrappers. Cook for 10-15 minutes or until you stick a toothpick in and it comes out clean.

Wait until cupcakes cool before frosting them.

Frosting Ingredients:

  • 1 package of cream cheese
  • 1/4 teaspoon of raspberry extract
  • 1/4 teaspoon of lemon extract
  • 4 cups of powdered sugar

Frosting Directions:

Blend everything together until mixed thoroughly.

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