Easy Raspberry Lemonade Cupcakes Recipe

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!

Our readers love fresh berries, especially when topped on these delicious Lemon Cheesecake Bars! Love these Almond Wedding Cupcakes with delicious raspberry filling!

Raspberry Lemonade cupcakes with swirls of frosting and fresh berries.

Why this Recipe Works

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. (Umm, remember these amazing cake mix cookies???)

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?

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!

Raspberry Lemonade cupcakes with fresh raspberries and straws.

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.

Swirls of raspberry lemonade frosting on a cupcake.

Tips and Tricks

  • 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!)
Lemonade cupcakes with raspberry frosting and fresh raspberry garnish.

Recipe FAQs

How do you 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.

Can you freeze cupcakes?

Have more than two days notice to make 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.

How do you swirl frosting on a cupcake?

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.

Raspberry Lemonade cupcakes on marble cutting board.

More Cupcake Recipes

Yield: 24 cupcakes

Raspberry Lemonade Cupcakes

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

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!



  • 1 box (18.25oz) white cake mix
  • 1 box (3oz) lemon jello gelatin powder
  • 3 egg whites
  • ⅓ cup vegetable oil
  • 1 ¼ cup water


  • 1 cup unsalted butter, softened
  • 7 cup powdered sugar
  • ½ cup frozen raspberry lemonade concentrate, thawed
  • 2 drops red food coloring


  1. 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.
  2. 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 313Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 169mgCarbohydrates: 52gFiber: 0gSugar: 43gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Raspberry Lemonade Cupcakes are a quick and easy summer dessert with a tangy sweet frosting!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on July 19, 2019

Comments & Reviews

    1. Hmmm, I just bought some. You could try using powdered KOOLAid raspberry lemonade (start with a teaspoon), and use about 2-3 Tbsp of milk in the frosting. Beat for about 3-5 minutes. Taste it. Add more powder if necessary.

  1. Hello, I just started my very own baking blog and I used your recipe today to make a Bunny Cake! It is so amazingly delicious! I changed the frosting a tinsy tiny little bit but other than that it is perfect! Hope it’s okay that I used it and am posting it on my blog.
    Email me if it’s not and I will take it down.
    Hope you’re having a fabulous week!
    -The Dessert Monster-

  2. I love these!! I’d love to have you link this up to Tasty Thursdays on The Mandatory Mooch. It’s a new linky party starting today. Hope to see you there. Thanks, Nichi

  3. These look so yummy, and I love the cute straws and cupcake liners. Great pictures! Jodi @ www.meaningfulmama.com

  4. Thank you so much for sharing your recipe over at my link party. I featured you today!

  5. These sound wonderful! I’m going to try to make these soon…I’m sure the hubs and neighbors will love them!!!

  6. I’m not above souping up a box mix. These look so fun and cute, I’m sure no one even noticed! Love it!

  7. Cake mix or not, those look yummy and they’re so cute! Thanks for sharing them! Visiting from Wow Me Wednesday.

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