How to Make Raspberry Lemonade Cupcakes - A Step-by-Step Guide

These delicious Raspberry Lemonade Cupcakes are a perfect treat for any occasion. Whether you're hosting a summer party, looking for a sweet treat to enjoy with friends, or simply want to indulge in a little something special, these cupcakes are the perfect choice. Bursting with fresh raspberry flavor and a hint of tart lemon, they are sure to be a crowd-pleaser.

The combination of raspberry and lemon is a classic flavor pairing that never fails to disappoint. The sweetness of the ras...

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Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1 ¼ cups water
  • 1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
  • 3 egg whites
  • ⅓ cup canola oil
  • 2 cups milk
  • 1 (3.4 ounce) package cheesecake-flavored pudding mix (such as Jell-O®)
  • 7 cups confectioners' sugar
  • 1 cup butter, softened
  • ½ cup frozen raspberry lemonade concentrate, thawed

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 5 mins
  • Servings: 24
  • Yield: 24 cupcakes

  • 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.
  • Nutrition

    381 cal.

    • Total Fat: 14g
    • Saturated Fat: 6g
    • Cholesterol: 22mg
    • Sodium: 260mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 0g
    • Total Sugars: 56g
    • Protein: 3g
    • Vitamin C: 1mg
    • Calcium: 80mg
    • Iron: 0mg
    • Potassium: 69mg