After making these cupcakes I went to the pantry to get the ingredients for making the buttercream. I remember my bloggy/real life BFF Michelle (MuffinTinMom) made this amazing raspberry buttercream for our cupcakes on New Years Eve 2010. After raiding my pantry I soon realized I had no shortening, oh no! I went straight to Google and could not find a recipe for buttercream using only the stuff I had on hand, and I was not about to pack the kids in car and run to the store in 20 degree weather.
So I thought, it's "buttercream", why can I not just use butter? Why do I need shortening? So I made it, keeping my fingers crossed it wasn't going to be too soft to pipe or too greasy. Nope, it was amazing!! I will never use shortening in my buttercream frosting again!
2 sticks Unsalted Butter, softened to room temp
4 Cups Powdered Sugar
2-3 Tablespoons Milk
1-2 teaspoons Raspberry Extract
1/2 teaspoon Lemon Juice
In a stand mixer on low speed with the whisk attachment, (or with a hand held mixer) cream butter. Add the powdered sugar 1 cup at a time. Once incorporated add milk, raspberry extract and lemon juice and turn mixer up to med speed and beat for another 2-3 minutes. Add more milk if too stiff or more powdered sugar if too thin, adjust measurements according to desired texture.
Big thanks to Michelle (MuffinTinMom) for the addition of lemon juice, it really made the raspberry flavor pop. Delicious!