Lemon Raspberry Cupcakes
These lemon raspberry cupcakes are easy to make with a fluffy, light and moist texture then topped with a raspberry buttercream frosting.
Servings: 20
Ingredients
Lemon cupcakes
- 15 ounce box lemon cake mix
- 3.4 ounce box instant lemon pudding (the dry mix)
- 3 eggs
- ¾ cup canola oil
- ¾ cup hot water
- ¾ cup sour cream
- Zest from 1 lemon
Raspberry frosting
- 1 cup unsalted butter , softened
- 4 ½ cups powdered sugar (reserve 1/2 cup for the end)
- ½ teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
Lemon Cupcakes
- Preheat oven to 325°F and line cupcake liners in 2 muffin tins.
- In a large bowl, combine the lemon cake mix and dry pudding mix. Next mix in the 3 eggs, 3/4 cup canola oil and 3/4 cup hot water. Then stir in 3/4 cup sour cream and lemon zest.
- Pour batter into the cupcake liners, about 3/4 the way full. Bake for 20-25 minutes, or until the cupcakes spring back when touched. Do not over cook. You can also test with a tooth pick to make sure the centers are cooked all the way through.
- Remove from oven and allow cupcakes to cool on a cooling rack.
Raspberry Frosting
- Puree 1 cup fresh raspberries in a blender. Then pour into a sieve or fine mesh strainer. You should have about 1/2 cup puree.
- In a large bowl, beat 1 cup softened unsalted butter and 1/2 teaspoon vanilla with an electric mixer, until nice and fluffy. Then slowly add in 4 1/2 cups powdered sugar, reserving 1/2 cup. Add in the raspberry puree and mix until combined. Then slowly add the last 1/2 cup powdered sugar until you reach your desired consistency.
- Once cupcakes have cooled, frost the tops with the raspberry frosting. Add a fresh raspberry on top for garnish!
Notes
Learn how to frost the perfect cupcakes.
Butter: Make sure to leave the butter out an hour before making or follow these tips on how to soften butter.
Other frosting options:
Nutrition
