Limonata Cupcakes

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Limonata Cupcakes

I am not a huge fan of sweets, unless it is a fresh out of the oven chocolate chip cookie, but these beauties embody decadence, light and moist they satisfy everyone. Instead of packing on that sugary frosting, try experimenting with cream cheese sweetened with honey, or flavoring your own whipping cream with sweet fresh berries.

1 package Gluten free cupcake mix
1/3 cup lemon olive oil
3 eggs
1/4 cup water

8 oz Mascarpone Cheese
2 teaspoons vanilla
Mix all ingredients until smooth, about 3-5 minutes. Bake at 350 for 20-25 minutes.

Frosting:


1/3 c confection sugar
16 oz cream cheese
Combine until smooth.

Topping: 


8 oz raspberries
1 teaspoon raspberry balsamic vinegar
1/4 teaspoon citric acid powder
1 tablespoon sugar

Mix this together and let sit for 20 minutes.

Once the cupcakes have cooled, dalop or pipe frosting on. Place a raspberry on top and spoon over a bit of the liquid from the raspberries.

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