“You’ll love the simplicity of these easy cupcakes. A boxed cake mix, and fresh homemade buttercream frosting make this recipe easy to make and delicious to eat. A fruit topped cupcakes for extra fresh goodness!”
Raspberry-Lemonade Cupcakes
Servings: 24
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ingredients:
Cupcakes
1 box French vanilla cake mix
plus water vegetable oil and eggs called for on cake mix box
1 box instant lemon pudding mix
2 tablespoons grated lemon zest
Filling
1 cup seeded raspberry preserves
Frosting
3 cups powdered sugar
1/3 cups butter or margarine softened
3 tablespoons lemon juice
1 large lemon cut in six slices then quartered
1/2 teaspoon grated lemon peel
24 fresh raspberries
Mint leaves optional
Instructions:
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make and bake cake mix as directed on box for cupcakes, adding instant pudding mix, and 2 tablespoons lemon peel to batter.
Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Reserve 24 raspberries, mint leaves and lemon slices for garnish; set aside.
Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.
Fit 1/4” diameter round tip into decorating bag. Spoon raspberry preserves filling into bag. Insert tip into center of each cupcake, about two-thirds of the way down; gently squeeze bag, pulling upwards until cupcake swells slightly, and filling comes to top. (Do not let filling spill out over top of cupcake.)
Pipe or spread frosting on cupcakes.
Garnish each with fresh raspberry, lemon quarter and mint leaf. Store loosely covered in refrigerator.
"Fresh raspberries mixed with a lemonade cake is a marriage made in heaven! Summer, light and fun. A great dessert at the end of any BBQ!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.