What could I use instead of raspberry?
This recipe has some fun and unique ingredients in it, for cupcakes. It is still extremely simple, but it does have a few ingredients you wouldn’t really think about putting in cupcakes.
One of those ingredients is a powdered lemonade mix. We used raspberry because our cupcakes are raspberry lemonade, but you could easily switch it out.
Here are a few others we recommend:
- pink lemonade
- strawberry lemonade
- lemonade
- cherry lemonade
- raspberry
Could I make this in a pan, instead of into cupcakes?
You could easily make this into a pan of cake, rather than individual cupcakes.
You will need to increase the cooking time by about 8-10 minutes if you choose to do this. But for the most part, the recipe should transfer over just fine.
Looking for another raspberry dessert? Watch how to make one, here:
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Each recipe is tried and true, so you know your family will love them. Even the picky eaters will go crazy for these recipes.
We’ve got you covered from desserts, snacks, appetizers, main dishes, side dishes, drinks, and everything in-between.
Watch how to make another raspberry inspired dessert recipe, here:
Looking for more raspberry desserts? Here are a few of our favorites:
- Raspberry Fluff Jello Salad
- Raspberry Cream Cheese Jello Salad
- Frozen Raspberry Pie
- Raspberry Chocolate Mousse Brownie Cups
- Frozen Raspberry Lemonade Pie
Raspberry Lemonade Cupcakes Recipe
Ingredients
Cupcakes
- 16.25 ounces white cake mix
- 3.4 ounces instant pudding mix, vanilla
- 3 Tablespoons Raspberry Lemonade Drink Mix powder
- 1 cup sour cream
- 1 lemon, zested
- ¾ cup water
- ¾ cup vegetable oil
- 4 egg whites
- 3 drops red food coloring
- 1 ½ cups fresh raspberries
Frosting
- 1 cup butter, softened
- 1 cup shortening
- 1 lemon, zested
- ½ cup frozen raspberry lemonade concentrate, thawed
- 2 Tablespoons milk
- 2 teaspoons vanilla
- 2 pounds powdered sugar
- 4-6 drops red food coloring
Instructions
- 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.
- 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.
- Scoop batter into 24 lined muffin tins.
- 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.
- 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.
- Pipe frosting onto the cupcakes. Top with a fresh raspberry on each cupcake.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Be sure to not miss another recipe!
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This looks so good, I’m gonna pin it. Thanks for sharing.
Great job on the show! They all look delish! Can’t wait to try them!
omg do these EVER look amazing!!
http://nellecreations.blogspot.com
Yum! I wish I could watch you guys on TV. Must look it up on the internet!
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Sorry, I wondered how to watch the spot on Studio 5 today, but I found it, so removed my question. Great recipes!
Love your adaptation. I am totally gonna try this.
Laura from Real Mom Kitchen
Laura! I am so flattered that you stopped by! We are such big fans of your site!!! 🙂
Looks delicious! 🙂
These look and sound like the perfect summer treat!
Oh yum! Raspberry lemonade is my favorite!!! These look so great 🙂
These look amazing!!! Love your recipes 🙂 Can’t wait to try this one!
Sounds perfect for summer! Found your blog at “Creative Juice Thursday” New Follower!
I cannot wait to try these cupcakes
Allergic to rasberries 🙁 do you think this would work just as well with strawberries???
Would I need to modify the ingrediants if I wanted to bake this in a cake pan?
Yes! I really think that strawberries would be awesome too!
Hi Wendy! I am not 100% sure because I have not tried it myself, but I think that it would work. Let us know if you try it!
I made these yesterday to take to a Memorial Day barbeque today. They look and taste DELICIOUS. Thank you for the recipe!
Making these right now! Can’t wait for the buzzer to go off! 🙂
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Camille, Sorry I never got back to you, but wanted you to know how much I LOVE this recipe. We wanted to use this for a wedding cake, as opposed to a much more involved recipe. We did omit adding the pudding and it helped it be a little lighter to hold up as a cake. It worked great! We made a three tier wedding cake and got rave reviews on it! Since, we have used it for an 85th birthday cake that was huge, and also have made a bazillion (at least) cupcakes. We’ve used some variations in icing and fondant, but it has definitely been a great recipe to have all summer long! Thanks for this one, plus all the others you have all put on here. This is my most favorite website ever!
Wendy, thank you so much for your kind comments! You are so sweet and totally made my night! 🙂
Thanks for your kind words!!
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.