Raspberry Lemonade Cupcakes

4.0
(2)
2 Reviews
5 Photos

When I asked my son what he thought, he replied, 'This is the best cupcake I've ever had!' Garnish with fresh raspberries, pink candy pearls, and mint leaves. Keep cupcakes refrigerated.

Submitted by Shellie
Published on April 3, 2019
5
5
5
Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hr 5 mins
Servings:
24
Yield:
24 cupcakes
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 24 servings

Cupcakes:

  • 1 (18.25 ounce) package white cake mix

  • 1 ¼ cups water

  • 1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)

  • 3 egg whites

  • ⅓ cup canola oil

Filling:

  • 2 cups milk

  • 1 (3.4 ounce) package cheesecake-flavored pudding mix (such as Jell-O®)

Frosting:

  • 7 cups confectioners' sugar

  • 1 cup butter, softened

  • ½ cup frozen raspberry lemonade concentrate, thawed

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

  2. Mix white cake mix, water, lemon-flavored gelatin mix, egg whites, and canola oil together in a bowl using an electric mixer on low for 30 seconds. Turn speed to medium and beat batter for 2 minutes. Fill muffin cups about 1/2-full with batter.

  3. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Cool cupcakes completely, at least 30 minutes.

  4. Beat milk and cheesecake-flavored pudding mix together in a bowl using an electric mixer until smooth and thickened, about 2 minutes. Transfer pudding to a pastry bag fitted with an icing tip. Break an opening into each cupcake using the icing tip and gently squeeze pudding into cupcake until it begins to swell.

  5. Beat confectioners' sugar, butter, and lemonade concentrate together in a bowl using an electric mixer until frosting is smooth and thickened; spread onto cupcakes.

Cook's Note:

Using a tip and pastry bag to make icing rosettes looks nice, but you can also just frost the cupcakes with a knife.

Nutrition Facts (per serving)

381 Calories
14g Fat
63g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 381
% Daily Value *
Total Fat 14g 18%
Saturated Fat 6g 30%
Cholesterol 22mg 7%
Sodium 260mg 11%
Total Carbohydrate 63g 23%
Dietary Fiber 0g 1%
Total Sugars 56g
Protein 3g 5%
Vitamin C 1mg 1%
Calcium 80mg 6%
Iron 0mg 2%
Potassium 69mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.