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Lemon Raspberry Cupcakes
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Description
Sweet and tangy lemon raspberry cupcakes.
Ingredients
- FOR THE CUPCAKES:
- 1 box (18.25 Oz. Box) Yellow Cake Mix
- 1 box (small 4-serving Box) Instant Lemon Pudding
- 3 whole Eggs
- 1 cup Water
- ⅓ cups Vegetable Oil
- ⅛ cups Lemon Juice
- 2 cups Raspberries (Fresh Or Frozen)
- _____
- FOR THE FROSTING:
- 2 blocks (8 Oz. Block) Cream Cheese
- 1 stick Butter
- 1 cup Powdered Sugar
- 4 Tablespoons Lemon Juice
- 1 teaspoon Vanilla Extract
- 24 whole Fresh Raspberries For Garnish
Preparation
Preheat oven to 325°F. Line muffin tins with cupcake paper. Mix together the cupcake ingredients (except raspberries) until combined well. Then gently fold in the raspberries.
Fill lined muffin tins with batter, about 2/3 full (tip: I like to use a large cookie dough scoop—works fabulously!). Bake according to box mix instructions (mine took a little on the longer side, but I think it varies based on oven temperatures). Remove from the oven then remove cupcakes from the tin and allow to cool completely on a cooling rack.
Mix together frosting ingredients (except raspberries). Pour into a pastry bag with the pastry tip of choice (or you can use a Ziploc bag with the corner cut off) and pipe onto cooled cupcakes. Top with a fresh raspberry (because they look so darn pretty!).
Enjoy this little lemony delight!
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4 Comments
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Dorothy of OR on 5.19.2011
Must make soon!
eskimopie on 5.19.2011
My sisters favorite fruit right now is raspberry. She will be in my town a few weeks before her birthday so I think I will make these for her for her “birthday” while she is here. Thank you for sharing
liltxchef on 5.18.2011
Hi Tina! can you tell me if you’ve ever frozen these? Did it work?
Mylittlenutmeg on 5.17.2011
Lemons and raspberries are my all time favorite combo. I can’t wait to whip up a batch of these!