Raspberry Lemonade Cupcakes

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!

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! You’ll see this flavor paired in our raspberry lemon cookies too!

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 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!) Or give our pink lemonade fudge a try next.

Recipe FAQs

More Cupcake Recipes

• Lemon Coconut Cupcakes
• Lemon Cupcakes
• Carrot Cake Cupcakes
• Lemon Pudding Cupcakes
• S’mores Cupcakes
• Pineapple Orange Cupcakes
• Raspberry Lemon Cake

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Raspberry Lemonade Cupcakes

4.75 from 8 votes

By: Aimee

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!

Prep Time: 15 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 33 minutes minutes

Servings: 24 cupcakes

Ingredients 

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FOR THE CUPCAKES:

• ▢ 1 box white cake mix 18.25 ounce
• ▢ 1 box lemon jello gelatin powder 3 ounce
• ▢ 3 large egg whites
• ▢ ⅓ cup vegetable oil
• ▢ 1 ¼ cup water

FOR THE FROSTING:

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

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Instructions 

• 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.

Notes

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!)

Nutrition

Calories: 313kcal, Carbohydrates: 52g, Protein: 2g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Cholesterol: 20mg, Sodium: 169mg, Sugar: 43g

Course: Cupcake

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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