Ingredients
- 1 cup unsalted butter (at room temp.)
- 1 1/4 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 lemon, whole (zest of 1 large lemon)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup fresh lemon juice
- 1 tablespoon maraschino cherry juice
- (red food coloring for pink color)
- FOR TOPPING
- 1 container (16 ounce) frozen whipped topping (Cool Whip)
- 1 lemon, whole (juice from 1 whole lemon)
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
How to Make
-
Step 1: Preheat oven to 350 degrees F (180 degrees C).
-
Step 2: Combine butter and sugar until light and fluffy.
-
Step 3: Add eggs one at a time, mixing well in between.
-
Step 4: Beat in vanilla and lemon zest. Add red food coloring, as much as desired.
-
Step 5: Sift together the flour, baking powder and salt and then add to the batter. Now in a small bowl combine lemon juice and maraschino juice. Add slowly to batter.
-
Step 6: Bake for 15 minutes, or until toothpick come out clean (they will look pink and spongy on top). Cool completely.
-
TO MAKE THE TOPPING
-
Step 7: Combine whipped topping and confectioners' sugar in a mixing bowl.
-
Step 8: Add in vanilla, cream of tartar and lemon juice. Combine really well.
-
Step 9: Once combined put mixer on high and whip until stiff. Top each cupcake.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.