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!

Ingredients

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

Instructions

  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:

Yield:

24

Serving Size:

1

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.

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