Pink Lemonade Cupcake w/ Raspberry Buttercream Frosting

I love pink lemonade in the summer, and since I also love cupcakes I thought why not join the two.  The cupcakes came out tart and lemony and so the sweet, rich, raspberry frosting topped them off perfectly.  I had to make these about 3 times over two weeks because we just kept eating them all.

 

Ingredients:

Pink Lemonade Cake:

1 Box White Cake Mix
3 Eggs
3/4 Cup Buttermilk
1/2 Sour Cream
1/2 Packet of Pink Lemonade Koolaid
1 tsp Vanilla Extract

 

Raspberry Buttercream Frosting:

8 oz cream cheese
1/2 cup butter, softened
3 1/2 cups powdered sugar
1/2 tsp vanilla
1/3 cup frozen raspberries, thawed and strained


Preheat oven to 325 degrees.  Combine cake mix and koolaid mix.  Then beat in the eggs, buttermilk, sour cream and vanilla.  You can add pink food coloring if you want a deeper pink color for the cupcakes.  The picture above had no food coloring added.

Line cupcake tin with cupcake liners and fill each liner about 3/4 of the way full.  Bake for about 11-13 minutes or until toothpick comes out clean.

While the cupcakes cool, beat cream cheese and butter together until smooth.  Add the powdered sugar in 1/2 cup at a time until frosting is the consistency you want.  Then add in the vanilla and raspberries.  Mix until combined and then pipe the frosting onto your cooled cupcakes.