You’ll love the simplicity of these Easy Raspberry Lemonade Cupcakes. A box cake mix and fresh homemade raspberry buttercream frosting make this recipe easy to make and delicious to eat. A fresh raspberry tops the cupcake for extra fresh goodness!
I have to let you guys in on a little secret. I cheated when I made these raspberry lemonade cupcakes. How you ask? I used a box cake mix.
Now, before you gasp loudly or start to judge me, you should know that it’s not very often that I use a box of cake mix. But every once in a great while, it is a necessity.
Like when my daughter asks me to bake cupcakes for her entire swim team, giving me only two days notice.
And of course, her request for said cupcakes came up during an already crazy, insane week. Yes, part of that crazy week included watching four hours of the Tour de France. Hey, we all have our priorities. That was mine. Get over it.
So I used my trusty box cake mix for these raspberry lemonade cupcakes and they ended up turning out great. And in the end, that’s all that really matters, right? Well, that and who wins the Tour de France.
The real key to these lemonade cupcakes is actually in the raspberry buttercream frosting anyway. And that is not from a container.
I used a tangy raspberry lemonade concentrate to make the frosting from scratch and it really gives these lemon cupcakes a nice zing!
The taste of raspberries and lemons gives these cupcakes a sweet and tart flavor that is perfect for a birthday party, summer day, or yep you guessed it, swim team!
Follow the recipe to make these light and fluffy cupcakes with no notice at all!
How to Make Raspberry Lemonade Cupcakes
Step 1: Preheat oven to 350 degrees. Line cupcake tin with paper liners. Set aside.
Step 2: Add the dry ingredients including cake mix and jello powder to a mixing bowl. Then add egg whites, oil, and water. Beat for two minutes, until well blended.
Fill cupcake liners half full with batter and bake for about 15 minutes. The cupcakes are done once a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack before frosting.
Step 3: To make the raspberry icing, beat the butter, powdered sugar, raspberry lemonade, and food coloring on high for five minutes, until light and fluffy.
Fill a decorator piping bag (I use Tip 2D) and pipe frosting onto cooled cupcakes. Sprinkle with sparkly coarse sugar if desired and top each cupcake with a fresh red raspberry.
Tips for Making Raspberry Lemonade Cupcakes
- If you want a more intense raspberry flavor, add dried raspberries to the frosting like I do in my Strawberry Almond Cake recipe. To do this, just pop some freeze dried raspberries in a food processor or freezer sealed bag to make crumbs and then add it into the frosting mixture.
- Try swapping out raspberry lemonade concentrate for several tablespoons of raspberry jam and fresh lemon zest or lemon juice.
- The white cake mix and lemon-flavored jello combined creates a delicious lemon flavor. You could also swap out the white cake mix for lemon flavor cake mix and omit the gelatin altogether.
- Sometimes you can find special edition cake mixes like pink lemonade cupcake mix. That would also work well in this recipe and be a fun twist on my pink lemonade cupcake recipe! (No box cake mixes in this one!)
How to Store Raspberry Lemonade Cupcakes
You can store frosted cupcakes at room temperature in an airtight container for up to one week. They usually taste best when consumed within 3-5 days.
Have more than two days notice to make these cupcakes? You can also make these in advance and freeze them for up to three months!
To freeze, let them cool completely, then wrap them individually in tight plastic wrap. Slide them into a freezer safe plastic bag. Don’t squish them too tight.
Lay them flat and use multiple bags if you need to give them enough room.
When you’re ready to eat, defrost them and then top them with fresh made raspberry buttercream frosting for best taste.
What You Need to Make Raspberry Lemonade Cupcakes
If you want a quick glance at what’s needed for today’s recipe, look no further. For the printable recipe with measurements, scroll all the way down!
- White cake mix
- Lemon jello gelatin powder
- Egg whites
- Vegetable oil
- Butter, softened
- Powdered sugar
- Frozen raspberry lemonade concentrate, thawed
- Red food coloring (or pink gel coloring if you have it)
- Electric mixer or Stand mixer
- Cupcake liners
- Muffin cups/Cupcake pan
- Wire rack
- Piping bag/tips or offset spatula for frosting
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MORE CUPCAKE RECIPES:
- Lemon Coconut Cupcakes
- Lemon Cupcakes
- Carrot Cake Cupcakes
- Lemon Pudding Cupcakes
- S’mores Cupcakes
- Pineapple Orange Cupcakes
- More CUPCAKE recipes!
You’ll love the simplicity of these raspberry lemonade cupcakes. A box cake mix and fresh homemade raspberry buttercream frosting make this recipe easy to make and delicious to eat. A fresh raspberry tops the cupcake for extra fresh goodness!
FOR THE CUPCAKES:
- 1 box (18.25oz) white cake mix
- 1 box (3oz) lemon jello gelatin powder
- 3 egg whites
- 1/3 cup vegetable oil
- 1 1/4 cup water
FOR THE FROSTING:
- 1 cup unsalted butter, softened
- 7 cup powdered sugar
- 1/2 cup frozen raspberry lemonade concentrate, thawed
- 2 drops red food coloring
- For the cake, add cake mix, jello, egg whites, oil and water in a mixing bowl. Beat 2 minutes until blended. Fill cupcake liners half full and baking in a 350 degree oven for about 18 minutes. Allow to cool completely.
- For the frosting, beat butter, powdered sugar, raspberry lemonade and food coloring on high for 5 minutes, until light and fluffy. Fill a decorator bag (I used tip 2D) and pipe onto cooled cupcakes. Sprinkle with sparkly coarse sugar if desired and top with fresh raspberry.
Amount Per Serving: Calories: 313Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 169mgCarbohydrates: 52gFiber: 0gSugar: 43gProtein: 2g
Recipe originally published July 15, 2012. Photos updated April 2019.
Raspberry Lemonade Cupcakes are a quick and easy summer dessert with a tangy sweet frosting!