My birthday was a few weeks ago, since I didn’t want a whole cake to devour over a couple days, we decided to get some cupcakes from one of those popular, popping up on every corner, shops. Since the butter and sugar at those places seem to cost them $100 a pound, we only purchased 3 cupcakes at $4.00 each. we got red velvet, white cake with sprinkle frosting and a lemon cupcake with raspberry frosting. The last one was my favorite, but the frosting tasted a little plastic and fake. I am really picky with my frosting. I loved the idea of lemon raspberry, but I knew I could make it 10 times better and 20 times cheaper.
Here are the ingredients you will need for the lemon cake. Noticed the wine? Yeah that is just for me. Not to be confused and put into the cake mix :) Baking and a glass a wine. Is there any other way to do it?
Just follow the directions on the box of lemon cake mix. I like my cupcakes to be really moist so I add 1 cup of sour cream, and 1 box of lemon pudding and mix all together.
Place your mix into cup cake liners. Just ignore the food coloring stains on my pan.
Bake for about 18-20 minutes, or until your toothpick comes out clean.
I decided to make strawberry instead of the raspberry. I didn’t want the seeds.
Mix all of the below ingredients together:
1 (8-ounce) package cream cheese, softened
1 cup butter, softened
1/4 cup strawberry preserves ( I like seedless)
4 cups confectioners’ sugar
And voila! Delicious cupcakes. Definitely better than that shop for sure.
I made something like this a few weeks ago. I made vanilla cupcakes, but I put a small lemon square in the middle before baking and made a homemade raspberry frosting…yum!! These sound delicious, I am going to try it!
My Thirty Spot says
Kim, that sounds delicious. I thought I was getting creative making these cupcakes. I am definitely going to try your cupcake, and I am going to do the raspberry this time.