I had gotten the ingredients from the store the other day...I plan ahead I do! I made the batter.........
Filled the pretty liners I'd purchased just for the occasion.........
P.S. Here's the original recipe and how they're SUPPOSED to look.........I would like to give credit to the person that blogged about this but I don't know who it was. If you have any information as to the whereabouts of this person please speak up so I can give credit where credit is due! It's pretty obvious from the above scenario that it wasn't me for sure! LOL! But like The Terminator said...."I'll be back"! You haven't seen the last of me and my cupcake forays!
Lemonade Cupcakes with Raspberry Buttercream
1 (12 oz.) frozen lemonade concentrate (thawed)
1 package white cake mix
8 oz. sour cream
1 (3 oz) cream cheese, softened
Combine concentrate, cake mix, sour cream and cream cheese and eggs in a mixing bowl. mix on LOW until ingredients are moistened. Beat on HIGH for 3 minutes, scraping sides as needed. Spoon batter into lined muffin tins. Fill 3/4 full.
Bake at 325 for 20 - 22 minutes, or until a toothpick inserted in center of cupcake comes out clean. Cool in pans for 5 minutes. Remove from pans and place on wire rack. Cool completely before frosting.
1 cup (2 sticks) butter, room temperature
6 oz. fresh raspberries (rinsed and dried completely)
1 t vanilla
1/8 t salt
32 oz. confectioners sugar
Beat first 4 ingredients at medium speed with a mixer until creamy.
Gradually add powdered sugar, blending well after each addition.
Frost cooled cupcakes using 1M tip.