Ingredients
For the cupcakes you’ll need:
1 1/2 sticks unsalted butter, room temperature
1 1/2 c. granulated sugar
3 eggs
2 t. baking powder
1/2 t. baking soda
2 t. vanilla
1/4 t. salt
2 1/2 c. all-purpose, unbleached flour
1 1/3 c. milk
1 batch lemon bars (can just use box mix)
For the buttercream you’ll need:
2 sticks unsalted butter, room temperature
2 1/3 c. powdered sugar
1/2 raspberry puree (that has been strained, to remove seeds)
Preparation
Pre-heat the oven to 350 degrees (F).
To make the cupcakes, cream the sugar and butter together in a mixing bowl. Add the eggs, one at a time, then add the vanilla, baking soda, baking powder, and salt. Once thoroughly combined, add the milk and the flour, alternating between the two (add a cup of flour, then a half cup of milk, then another cup of flour so on).
One the batter is well combined and smooth, pour two tablespoons of it into the bottom of paper-lined cupcake tins. Cut the lemon bars into squares that are small enough to fit into the cupcake tins and place one into the center of each tin. Then cover with another tablespoon of batter, making sure the top and sides of the bars are completely covered. Take care not to fill the cupcake tins all the way to the top-unless you want to get a mess of overflowed batter, of course. Some people are gluttons for punishment.
Bake for about 25 minutes until the cake is set and the top has begun to turn golden brown.
Let cool, then make the frosting.
Beat together the butter and sugar until fluffy. With the mixer still going, slowly add the raspberry puree. Taste, and add more sugar or raspberry, if needed. A little lemon juice or vanilla wouldn’t hurt either
