Delicious lemon cupcakes topped with a fresh raspberry buttercream frosting. The easiest lemon cupcakes from cake mix that are perfect for spring and summer!
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 20
Ingredients
Lemon cupcakes
15ouncebox lemon cake mix
3.4ouncebox instant lemon pudding(the dry mix)
3eggs
¾cupcanola oil
¾cuphot water
¾cupsour cream
Zest from 1 lemon
Raspberry frosting
1cupunsalted butter, softened
4 ½cupspowdered sugar(reserve 1/2 cup for the end)
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.
Raspberry Frosting
Puree the raspberries in a blender. Then pour into a sieve or fine mesh strainer. You should have about 1/2 cup puree.
In a large bowl, beat the butter and vanilla with an electric mixer, until nice and fluffy. Then slowly add in the powdered sugar, reserving 1/2 cup. Add in the raspberry puree 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!