Raspberry Lemonade Cupcakes

I made this for a BBQ on Saturday and they were a hit. The glaze is firm enough to last in the humidity and I garnished them with a raspberry in the middle of each cupcake.

Lemonade Cupcakes

3 cups cake flour
½ tsp. salt
1 tsp baking powder
1 tsp baking soda
1 cup butter
1 cup sugar
½ cup frozen lemonade concentrate
1 teaspoon lemon zest
3 eggs
¼ cup plain yogurt

Heat oven to 350°

Blend flour, salt, baking soda and baking powder

In mixer, cream the butter. Add sugar and mix. Add concentrate and mix. Add one egg at a time, mixing in between. Add flour mixture 1/3 at a time, mixing in between. Add yogurt and mix. Batter will be slightly lumpy and have a pancake consistency.

Fill cups ¾ of the way and bake for 15-20 minutes until top springs back when touched.

Raspberry Lemon Glaze

1 ½ cups powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon raspberry jam (seedless)

Whisk together until smooth.

Those sound pretty good -- thanks!

ooh they sound yummy! Thanks for sharing