Delicious lemon cupcakes topped with a fresh raspberry buttercream frosting. The easiest lemon cupcakes from cake mix that are perfect for spring and summer!
Aren’t cupcakes just the best?! They’re soft, fluffy and topped with yummy rich frosting. The absolute perfect sweet treat! These lemon raspberry cupcakes are a favorite, as well as my famous chocolate cupcakes, rainbow cupcakes and pink velvet cupcakes.
To celebrate spring and summer time (yay for warmer weather!), I thought I would share this delicious lemon raspberry cupcake recipe. These cupcakes are SO easy to whip up and are made with my favorite secret baking ingredients: cake mix and jello pudding mix! Plus they have the absolute best bright flavor.
One of my all time favorite combinations is lemon and raspberry. There is something so refreshing about the two flavors together. The taste just screams citrus, sweet and tart all at the same time.
If you’ve never made lemon cupcakes from cake mix, you have to give this recipe a try. The lemon flavor is incredible and the texture is super soft and fluffy. Plus the raspberry buttercream frosting on top is amazing. These cupcakes are sure to wow your guests!
These cupcakes couldn’t be more simple to make. No making from scratch and spending hours in the kitchen! Simply mix together a box of cake mix with a few other pantry staples and you’ll have flavorful and delicious cupcakes in no time.
I absolutely love the lemon and raspberry flavor combo, so I always top my cupcakes with a raspberry buttercream frosting. Feel free to use frosting of choice though, like classic buttercream, strawberry buttercream or even cream cheese frosting. And don’t forget to add a fresh raspberry on top for the ultimate treat!
- Box of lemon cake mix
- Box of instant lemon pudding (dry)
- Canola oil
- Sour cream
- Lemon zest
- Powdered sugar
- Fresh raspberries
How to make lemon raspberry cupcakes
Scroll down for the printable recipe.
- Preheat oven and line muffin tin. Preheat the oven to 325°F and line cupcake liners in 2 muffin tins.
- Combine ingredients. Combine cake mix and dry pudding mix in a large bowl. Next mix in eggs, oil and water. Then stir in sour cream and lemon zest.
- Pour batter and bake. Pour the batter into each cupcake liner, about 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick comes out clean. You want them to spring back when touched.
- Let cool. Remove from oven and allow to cool on a cooling rack.
- Beat together butter and vanilla. In a large bowl, beat the butter and vanilla with an electric mixer until fluffy.
- Add in powdered sugar. Slowly add in powdered sugar, reserving the last 1/2 cup for the end.
- Mix in raspberries. Add in raspberries and mix until combined. Slowly add the last 1/2 cup powdered sugar until you reach the desired consistency.
- Frost cupcakes. Once the cupcakes are cool, frost with the raspberry buttercream. Add a fresh raspberry on top for garnish!
TIP: Want to learn how to frost the perfect cupcake? Check out this easy step-by-step tutorial.
More raspberry desserts:
- Glazed Raspberry Lemon Cookies
- Raspberry Rhubarb Jam
- Raspberry Jello Pretzel Salad
- Mini Raspberry Bundt Cakes
- Raspberry Empire Cookies
- Raspberry Crumb Bars
Lemon Raspberry Cupcakes
- 15 ounce box lemon cake mix
- 3.4 ounce box instant lemon pudding (dry)
- 3 eggs
- 3/4 cup canola oil
- 3/4 cup hot water
- 3/4 cup sour cream
- Zest from 1 lemon
To make cupcakes:
- Preheat oven to 325°F and line cupcake liners in 2 muffin tins.
- In a large bowl, combine the cake mix and dry pudding mix. Next mix in the eggs, canola oil and hot water. Then stir in the sour cream and lemon zest.
- Pour batter into the cupcake liners, about 3/4 the way full. Bake for 20-25 minutes, or until the cupcakes spring back when touched. Do not over cook. You can also test with a tooth pick to make sure the centers are cooked all the way through.
- Remove from oven and allow cupcakes to cool on a cooling rack.
To make frosting:
- In a large bowl, beat the butter and vanilla with an electric mixer, until nice and fluffy. Then slowly add in the powdered sugar, saving the last 1/2 cup for the end. Add in the fresh raspberries and mix until combined. Then slowly add the last 1/2 cup powdered sugar until you reach your desired consistency.
- Once cupcakes have cooled, frost the tops with the raspberry frosting. Add a fresh raspberry on top for garnish!