Raspberry Lemon Buttercream

Don't you just love the color of this frosting?  So beautiful! It reminds me of Spring. Anyway, when I decided to make these cupcakes,  I was going to just make the Luscious Lemon Cupcakes with Lemon Buttercream and then I remembered I had leftover raspberry syrup in the fridge and decided to throw that in too.  Worked like a charm and we got this color to boot!  I am typically not a fan of buttercream but I actually did like the taste of this one, and you really can't beat buttercream for piping frosting.  It holds it shape and stays soft for days!










Raspberry Lemon Buttercream

2 cups butter, softened
zest of 1 lemon
juice from 3 lemons
1/2 cup homemade raspberry syrup*
generous pinch of salt
about 6 cups powdered sugar

Cream the butter, and lemon zest. Slowly add the powdered sugar 1 cup at a time alternating with the lemon juice.and raspberry syrup. Add more powdered sugar if needed to reach desired consistency.

Raspberry Syrup

2 cups fresh or frozen raspberries
1 cup sugar

Heat raspberries and sugar in a saucepan over medium heat until the juices come out and the sugar is dissolved, squashing the berries as you go. Simmer until slightly thickened about 2 minutes. Pour raspberry mixture through a fine mesh strainer, set over a bowl. Use a spoon to press the berries against the strainer to get all the juices out. It is best to work in small batches, as the seeds can clog up the strainer. Discard the berry solids after each batch. Store the syrup in the refrigerator until cool, at least 30 minutes or up to 1 week.

*Note: This syrup can also be used for Raspberry Lime Ricki's, Raspberry Lemonade, and as syrup on pancakes.