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1
Allow butter and eggs to stand at room temperature for 30 minutes.
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2
Meanwhile, preheat oven to 350.
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3
Grease and flour eighteen 2 1/2 muffin cups or line with paper bake cups.
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4
In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
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5
In a large bowl, beat butter with an electric mixer on med-high speed for 30 seconds.
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6
Add sugar, lemon peel, lemon juice, and liqueur.
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7
Beat until combined, scraping side of bowl occasionally.
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8
Add eggs, one at a time, beating well after each addition.
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9
Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
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10
Tint batter pink with red food coloring.
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11
Spoon batter into the prepared cups, filling each about 3/4 full.
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12
Bake for 15-18 minutes or until a toothpick inserted near centers comes out clean.
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13
Cool in pan on wire rack for 5 minutes; remove from pan; cool completely on rack.
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14
Frosting-in a large bowl beat butter with electric mixer on medium speed until smooth.
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15
Gradually add 2 cups powdered sugar, beating well.
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16
Beat in milk, raspberry liqueur, and 5 drops red food coloring.
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17
Gradually beat in 5-5 1/2 cups additional powdered sugar to make a frosting of spreading or piping consistency.
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18
Spread or pipe frosting onto tops of cooled cupcakes.
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19
Garnish with lemon slices and/or raspberries.
