Twice Baked Potato Casserole

Lemon Berry 4th of July Cupcakes

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Ingredients

    Cupcakes:
  • 1½ cups all-purpose flour
  • 1 Tbsp. TRK Granulated Lemon Peel
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup (1 stick) salted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp. TRK Pure Lemon Extract
  • ½ cup whole milk
    • Frosting and Assembly:
  • ½ cup (1 stick) unsalted butter, softened
  • 1½ cups powdered sugar
  • 6 oz. container berries (blueberries, raspberries, or a mix of both)
  • Patriotic cake decorations (optional)

Preparation

    For cupcakes:
  • 1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners. Set aside.
  • 2. In a medium mixing bowl, whisk together the flour, lemon peel, baking powder, baking soda and salt. Set aside.
  • 3. In a large mixing bowl, use an electric hand mixer to beat the butter and sugar on medium-high speed until fluffy (about 2-3 minutes). Beat in the eggs and lemon extract, scraping down the sides of the bowl as necessary.
  • 4. Reduce the mixer speed to low and alternate adding the flour mixture and milk a little at a time, beginning and ending with the flour mixture. Mix until just combined.
  • 5. Divide the batter evenly among the muffin cups and bake for 15-20 minutes, or until a toothpick comes out clean. Once done baking, cool in the tin for 10 minutes and then transfer the cupcakes to a wire rack to cool completely.
    • For frosting and assembly:
  • 1. In a medium mixing bowl, use an electric hand mixer to beat the butter and sugar on medium-high speed until light and fluffy (about 3-5 minutes).
  • 2. Frost the cupcakes once cool and decorate with blueberries, raspberries and/or any other patriotic cake decorations you desire.
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