Raspberry Lemonade Cupcakes
Raspberry lemonade cupcakes take an easy, semi-homemade lemon cupcake and top it with homemade raspberry frosting to create a classic raspberry lemonade flavor in every bite. They're the perfect sweet treat for the summer!
Servings: 24 cupcakes
Calories: 317kcal
Equipment
Ingredients
- 1 Duncan Heines Cake Mix
- 1 tsp lemon extract
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 24 cupcake liners
Raspberry Frosting
- 1 cup frozen raspberries thawed and drained
- 6 cups powder sugar
- 1 cup butter room temperature
- 1 lemon for garnish
- 1 small pkg raspberries for garnish
- 8 straws cut into 3 pieces
Instructions
- Preheat oven to 350℉. Line cupcake tins with liners and set aside.
- Add cake mix, lemon extract, eggs, water and oil to a mixing bowl and mix together until there are no lumps.
- Divide the batter evenly between the cupcake tins. Bake for 15-18 minutes or until you can poke a toothpick into the center of a cupcake and it comes out clean.
- Remove the cupcakes from the oven and let them cook completely.
Raspberry Frosting
- Whip together butter and raspberries until there are no lumps of butter.
- Slowly add in the powdered sugar and mix well.
- Scoop the frosting into a large piping bag with a round tip. Carefully pipe the frosting onto the cupcake, starting at the edges and moving into the center.
- Garnish each cupcake with a small piece of lemon, a raspberry, and a straw. Serve and enjoy!
Nutrition
Calories: 317kcal | Carbohydrates: 49g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 228mg | Potassium: 35mg | Fiber: 1g | Sugar: 39g | Vitamin A: 273IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg