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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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
Equipment
- Cupcake Baking Tin
Recipe Details
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Laura from Real Mom Kitchen
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