Phenomenal Phoods

Raspberry Lemonade Cupcakes

Ingredients:

• 3 cups flour
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1 cup butter (2 sticks)
• 2 cups sugar (I used 1, and it ended up balancing out alright with the icing and the filling but 2 would be better)
• 6 eggs
• 1 1/4 cups sour cream
• 1/2 cup raspberry lemonade (just use regular lemonade if you can't find the raspberry kind)
• Zest of 3 lemons
• 1 jar lemon curd

Instructions:

1. Preheat oven to 350 degrees F.
2. Combine the dry ingredients in a bowl and set aside.
3. Cream the butter and sugar together until smooth and fluffy.
4. Add the eggs, one at a time, beating after each addition until smooth.
5. Stir in the flour. Add the sour cream and beat until smooth.
6. Add the raspberry lemonade and the lemon zest and mix until your cake batter is smooth.
7. Line 2 cupcake trays with paper liners (I like the ColorCups cupcake liners because they stay bright when you bake them).
8. Fill each paper up about 3/4 of the way with the batter and bake for 20 minutes or until a toothpick comes out clean.
9. Let the cupcakes cool completely before adding the filling and icing. Hollow out a small hole in each cupcake using a pairing knife or a spoon.
10. Use a spoon or a piping bag (easier with the bag) to fill each cupcake with about 1 teaspoon of lemon curd.