Well, as the picture says above, we’ve got a little girl in the oven…

We had our 19 week ultrasound yesterday, and she’s got all her parts in the right place and is as healthy as can be. We’re elated.

Erik secretly was rooting for a little girl. He’s got himself his own little cupcake to love on. So sweet.

So here you go baby girl, your first cupcake of many. xoxo

Recipe from Baked Bree

Makes about 18 cupcakes.

I added the red food coloring for effect for the announcement. I probably wouldn’t if I was just making them to eat…well maybe I would, but you can get vegetable based food coloring, not the bad synthetic stuff…

Girly Lemon Cupcakes with Chambord Buttercream


  • 3/4 cup room temperature butter
  • 3 eggs at room temperature
  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar
  • 2 teaspoons lemon zest
  • 2 Tablespoons lemon juice
  • 2 Tablespoons Chambord (you can use milk if you don’t want to use Chambord)
  • 2/3 cup buttermilkred food coloring
  • Chambord Frosting:
  • 3/4 cup room temperature butter
  • 7 cups confectioners sugar
  • 6 Tablespoons Chambord (or milk)
  • red food coloring (optional)


  1. Stir together the dry ingredients and set aside. Cream the butter for 1 minute. Add the sugar, lemon zest, lemon juice, and Chambord.
  2. Add the eggs one at a time. Scrape the bowl after each addition.
  3. Add the flour and buttermilk in 3 additions, start and end with the flour.
  4. Add a drop of red food coloring - and add until you get a pink you like.
  5. Put the cupcake batter into a lined muffin tin.
  6. Bake at 350 degrees for 15 to 18 minutes. Let cool on a rack.
  7. Beat the butter and 2 cups of confectioners sugar. Add 6 Tablespoons of Chambord. Gradually add the remaining sugar until it is a good piping consistency.
  8. Pipe the frosting onto the cupcakes.
  9. Garnish with whatever you like...a raspberry and lemon slice would be pretty...sprinkles, a cherry...I used gummy hearts!