Raspberry Lemonade Cupcakes Recipe
These Raspberry Lemonade Cupcakes are easy to make and full of delicious fruity flavor. You will love how quickly they come together, and how delicious they taste.
Cupcake Baking Tin
- 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
- 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
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.
Calories: 492kcal | Carbohydrates: 62g | Protein: 2g | Fat: 28g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 266mg | Potassium: 120mg | Fiber: 1g | Sugar: 49g | Vitamin A: 303IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 1mg