Raspberry Lemonade Cupcakes Popular Recipes

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Raspberry Lemonade Cupcakes

"When I asked my son what he thought, he replied, 'This is the best cupcake I've ever had!' Garnish with fresh raspberries, pink candy pearls, and mint leaves. Keep cupcakes refrigerated."

Ingredients :

  • Cupcakes:
  • 1 (18.25 ounce) package white cake mix
  • 1 1/4 cups water
  • 1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
  • 3 egg whites
  • 1/3 cup canola oil
  • Filling:
  • 2 cups milk
  • 1 (3.4 ounce) package cheesecake-flavored pudding mix (such as Jell-O®)
  • Frosting:
  • 7 cups confectioners' sugar
  • 1 cup butter, softened
  • 1/2 cup frozen raspberry lemonade concentrate, thawed

Instructions :

Prep : 20M Cook : 24M Ready in : 1H5M
  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Mix white cake mix, water, lemon-flavored gelatin mix, egg whites, and canola oil together in a bowl using an electric mixer on low for 30 seconds. Turn speed to medium and beat batter for 2 minutes. Fill muffin cups about 1/2-full with batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Cool cupcakes completely, at least 30 minutes.
  • Beat milk and cheesecake-flavored pudding mix together in a bowl using an electric mixer until smooth and thickened, about 2 minutes. Transfer pudding to a pastry bag fitted with an icing tip. Break an opening into each cupcake using the icing tip and gently squeeze pudding into cupcake until it begins to swell.
  • Beat confectioners' sugar, butter, and lemonade concentrate together in a bowl using an electric mixer until frosting is smooth and thickened; spread onto cupcakes.

Notes :

  • Using a tip and pastry bag to make icing rosettes looks nice, but you can also just frost the cupcakes with a knife.

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