3/4 cup butter
7 cups powdered sugar, divided
3 Tablespoons milk
3 Tablespoons Raspberry syrup
2 teaspoons lemon zest
1. Leave butter out to soften for about 30 minutes.
2. In large bowl, beat butter with electric mixer on high for about 30 seconds. Gradually add 2 cups powdered sugar. Beat in milk and raspberry syrup.
3. Beat in remaining 5 cups of powdered sugar slowly.
4. Either stir in lemon zest or sprinkle on top of each cupcake after being iced.