My son asked for a “variety” of cupcakes for his birthday this year. I knew chocolate ones were on his list but decided to also make something a little less chocolatey!
These lemon raspberry ones were so light and refreshing. I also used half of the same batter and made some peanut butter chocolate cupcakes.
To make both the lemon raspberry and peanut butter cupcakes, divide the batter in half. For the peanut butter eliminate lemon juice in batter and add 1/2 cup of peanut butter to half of the frosting recipe and eliminate raspberry preserves, lemon juice, and lemon rind. Top with melted dark or semi-sweet chocolate and sprinkle with nuts or graham cracker crumbs.
ENJOY!
I like to use a combination of baby red and yellow potatoes and, if you want to be in the holiday moment, you can also toss in some blue potatoes too!
