The Pioneer Woman Tasty Kitchen
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Lemon Raspberry Cupcakes

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Level: Easy

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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!

4 Comments

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Dorothy of OR on 5.19.2011

Must make soon!

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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

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liltxchef on 5.18.2011

Hi Tina! can you tell me if you’ve ever frozen these? Did it work?

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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!

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