I wanted a pink lemonade style cupcake to go with theme. I found this one from The Busty Baker and adapted it to what I had on hand.
Raspberry Lemonade Cupcakes
Makes 12 cupcakes
1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1 egg1/2 cup vanilla yogurt
2 tsp grated lemon zest3 tbsp and 1/4 tsp freshly squeezed lemon juice 1/4 cup raspberry puree
1. Preheat oven to 350F. Line a muffin tin with paper liners. Set aside.
2. In a small bowl, mix together flour, baking powder, and salt.
3. In a large bowl, whisk together sugar, butter, and egg until smooth. Add yogurt, lemon zest, lemon juice and raspberry puree beating until smooth. Add flour mixture, beating just until smooth.
4. Scoop into liners, filling cupcake liners about 2/3 full. Bake in preheated oven for 22 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and cool completely on rack.
For the frosting, I found a yummy sounding recipe at The Cupcakery.
Lemon Buttercream Frosting
4 oz. (1 stick) unsalted butter, softened
2 3/4 cups powdered sugar
1/2 tsp. salt
1 Tbsp. plus 1 tsp. whole milk
1 tsp. pure vanilla extract
2 Tbsp fresh lemon juice
1. With an electric mixer, cream the butter and salt for about 30 seconds.
2. Add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.
3. Add the remainder of the powdered sugar, vanilla, and lemon juice. Beat until combined. Scrape down the bowl again.
4. Beat on high speed for 5-6 minutes or until the frosting is fluffy.
5. It is preferable to use the frosting on the same day you make it, but it can keep in the refrigerator for 3 days if tightly wrapped. Make sure and stir the buttercream well before using to get the air bubbles out of the frosting and then pipe onto completely cooled cupcakes.
The cupcakes were very lemony and sweet. It was a great mix and everyone seemed to like them.