Raspberry Lemon Cupcakes

Raspberry Lemon Cupcakes


  • Makes: 12-14 Cupcakes
  • Active Time: 24-26 Minutes
  • Total Time: 30-40 Minutes
  • Tools Required: Standard Muffin Pan, Decorative Paper Liners, Medium Size Bowl, Whisk, Spatula, Ziploc® Bag, Oven Thermometer

Ingredients

    • For Cupcakes:

    • Full Box Lemon Cake Mix
    • 2 eggs
    • 1 cup milk
    • 1/2 cup vegetable oil

    • For Frosting

    • 1 cup soften butter
    • 1/2 cup raspberry preserves
    • 4-6 cups powdered sugar
    • 12 to 14 fresh raspberries

Directions

    • For Cupcakes

    • Preheat oven to 350° F. Line cupcake tins with baking cups.
    • Combine eggs, milk, and vegetable oil. Add mix. Fold together until batter is smooth. Pour batter into prepared baking cups.
    • Bake for 24 to 26 minutes. Cool completely.

      For Frosting

      Combine soften butter and raspberry preserves together until smooth. Gradually add powdered sugar and blend until creamy.
    • Fill Ziploc® bag, snip off bottom corner, and using a circular motion gently squeeze frosting on each cupcake top. Garnish with a whole raspberry.

Recipe Summary

Use with

Lemon Cake Mix

Fresh Ingredients

Eggs, Milk, Butter, Raspberries

Staples

Vegetable Oil, Raspberry Preserves, Powdered Sugar

Tools

Standard Muffin Pan, Decorative Paper Liners, Medium Size Bowl, Whisk, Spatula, Ziploc® Bag, Oven Thermometer

Take action!

To me, lemon and raspberry go together like peanut butter and jelly. The subtle sweet taste of raspberry pairs brilliantly with the tangy taste of lemon, creating a mouthwatering flavor combination that is irresistible. Sweet raspberry frosting balances the deliciously tart flavor of this lemon cupcake perfectly. Garnish with a bit of fresh fruit and you have a gourmet cupcake your family will love.