Raspberry Lemonade Cupcakes

Summer is right around the corner . . . HOORAY! It’s definitely my favorite time of year. For this recipe that debuted on Studio 5 this morning (a local Utah lifestyle show), I took one of my favorite summer drinks and turned it into a cupcake. The end result was delicious! There are fresh raspberries in the batter and actual lemonade in the frosting, so you get a light, fresh taste that is perfect for summer. We also shared our Root Beer Float Cookies and our Orange Creamsicle Fruit Dip on the show today, so be sure to check out those yummy recipes too!

Serves: 24

Raspberry Lemonade Cupcakes

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 1 (16.25 ounce) package white cake mix
  • 1 (3.4 ounce) package vanilla instant pudding
  • 3 Tablespoons sweetened raspberry lemonade drink mix (we used Country Time Lemonade powdered mix)
  • 1 cup sour cream
  • 1 lemon (zest)
  • 3/4 cup water
  • 3/4 cup vegetable oil
  • 4 eggs (whites)
  • 3 drops red food coloring
  • 1 1/2 cups fresh raspberries (divided)
  • Frosting:
  • 1 cup butter (softened)
  • 1 cup shortening
  • 1 lemon (zest)
  • 1/2 cup frozen raspberry lemonade concentrate (thawed)
  • 2 Tablespoons milk
  • 2 teaspoons vanilla
  • 1 (2 pound) package powdered sugar
  • 4 drops red food coloring


  1. In a large bowl, whisk cake mix, pudding mix, and drink mix together. Add sour cream, lemon zest, water, oil, and egg whites to the dry mix.
  2. Beat with electric mixer on medium speed for about two minutes. Add drops of food coloring and mix in. Fold in 1 cup of the raspberries and mix gently to incorporate.
  3. Scoop batter into 24 lined muffin tins.
  4. Bake at 350 degrees for 15-20 minutes until a toothpick inserted in one comes out clean. Allow to cool completely before frosting the cupcakes.
  5. Prepare the frosting by creaming butter, shortening, and lemon zest together. Then add lemonade concentrate, milk and vanilla with a mixer. Beat until smooth. Gradually add the sugar, mixing well until light and fluffy. Beat in the food coloring.
  6. Pipe frosting onto the cupcakes. Top with a fresh raspberry on each cupcake. Enjoy!
Recipe adapted from Real Mom Kitchen

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24 Responses to “Raspberry Lemonade Cupcakes”

  1. I made these yesterday and they were really good. I went to like 6 stores and could not find powered raspberry lemonade so I just used pink lemonade. I did find frozen raspberry lemonade concentrate, so I was able to use that in the frosting. I don't like mounds of frosting so I cut the frosting in half and was still able to cover the tops of each cupcake and had a ton left. My batch made 32 cupcakes. They are very yummy.

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