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5 from 1 vote

Lemon raspberry cupcakes

Lemon raspberry cupcakes topped with fresh raspberries. The perfect dessert for Spring!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 20
Calories: 311kcal
Author: Jamielyn Nye


  • 15 ounces 15 oz box lemon cake mix
  • 3.4 ounces 3.4 oz box lemon pudding (dry)
  • 3 eggs
  • 3/4 canola oil
  • 3/4 cup hot water
  • 3/4 cup sour cream
  • Zest from 1 lemon


  • 1 cup unsalted butter softened
  • 4 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1 cup fresh raspberries


  • Preheat oven to 325°.
  • In a large bowl combine the cake mix and dry pudding mix. Next mix in the eggs, canola oil and water. Finally stir in the sour cream and lemon zest.
  • Pour cake mix into the cupcake liners (about 3/4 the way full). Bake for 20-25 minutes or until they 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.
  • In a large bowl beat the butter and vanilla with a mixer, until nice and fluffy. Then slowly add in the powdered sugar, saving the last 1/2 cup. Add in raspberries and mix until combined. Slowly add the last 1/2 cup powdered sugar until you reach your desired consistency.
  • Frost cupcakes :)


Calories: 311kcal | Carbohydrates: 49g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 197mg | Potassium: 43mg | Sugar: 36g | Vitamin A: 7.5% | Vitamin C: 2% | Calcium: 6.2% | Iron: 3.5%