Lemon Raspberry Cupcakes

Mix

Fill

Bake

4

5

6

7

Garnish with a fresh raspberry!

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Lemon Raspberry Cupcakes

30 mins, 20 servings

Mix

1

Mix lemon cake mix, lemon pudding mix, eggs, canola oil, hot water, sour cream and lemon zest.

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Fill

2

Pour batter into the cupcake liners, about 3/4 the way full.

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Bake

3

Bake for 20-25 minutes. Then remove from oven and let cool.

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4

Puree the raspberries in a blender.

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Blend

5

Then pour the blended raspberries into a sieve or fine mesh strainer.

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Strain

6

Mix together the butter, powdered sugar, vanilla and raspberry puree until creamy.

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Mix

7

Once cupcakes have cooled, frost the tops with the raspberry frosting.

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Frost

Garnish with a fresh raspberry!

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