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 Time15 minutesmins
Cook Time18 minutesmins
Total Time33 minutesmins
Course: Cupcake
Cuisine: American
Keyword: gelatin, JELLO, lemon, lemonade, raspberry, summer, white cake mix
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!)