Raspberry Lemonade Cupcakes Recipe
These soft and fluffy, easy Raspberry Lemonade Cupcakes start with a cake mix and homemade raspberry lemonade frosting. Add a fresh raspberry for a delicious, fresh take.
Servings: 24 cupcakes
Ingredients
FOR THE CUPCAKES:
- 1 box white cake mix
- 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 to room temperature
- 7 cups powdered sugar
- ½ cup frozen raspberry lemonade concentrate, thawed
- 2 drops red food coloring, optional
Instructions
- Line cupcake tin with paper liners and set this aside. Preheat the oven to 350 degrees F.
- 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. 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.
- See blog post for more tips and tricks.
Nutrition
Serving: 1cupcake | Calories: 313kcal | Carbohydrates: 52g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 169mg | Sugar: 43g
