Ingredients
- Cupcakes:
- A single package of white cake mix weighing 18.25 ounces
- 1 and a quarter cups of water
- A package of lemon-flavored gelatin mix, 3 ounces in size, such as Jell-O®
- 3 egg whites
- A third cup of canola oil
- Filling:
- 2 cups of milk
- A package of cheesecake-flavored pudding mix, 3.4 ounces in size, like Jell-O®
- Frosting:
- 7 cups of confectioners' sugar
- Softened butter, measuring 1 cup
- Half a cup of thawed frozen raspberry lemonade concentrate
Step 1
To start, preheat your oven to a toasty 350 degrees F (175 degrees C) and get your 24 muffin cups all lined up with cute little paper liners.
Step 2
In a large mixing bowl, combine the white cake mix, water, lemon-flavored gelatin mix, egg whites, and canola oil. Using an electric mixer, whisk them together on low speed for about 30 seconds, then crank it up to medium and beat the batter for a delightful 2 minutes. Once your batter is nice and smooth, fill each muffin cup about halfway full with the mixture.
Step 3
Pop these lovelies into the preheated oven and bake until a toothpick inserted in the center of a cupcake comes out clean, which should take around 15 minutes. Once they're done, let the cupcakes cool completely for at least 30 minutes.
Step 4
Next, let's whip up a dreamy cheesecake-flavored pudding filling. In a separate bowl, beat together some milk and the pudding mix with an electric mixer until it's smooth and thickened, which should take about 2 minutes. Transfer the luscious pudding into a pastry bag fitted with an icing tip. Carefully poke a hole into each cupcake with the icing tip and gently fill them with the pudding until they puff up with goodness.
Step 5
For the finishing touch, make a tangy lemonade frosting by beating together confectioners' sugar, butter, and lemonade concentrate in a bowl with an electric mixer until it's velvety smooth and thickened. Spread this delicious frosting onto your cupcakes with love and care. Enjoy!
Extra Tips & Suggestions
- 1. Refrigerate Wisely : Keep your zesty raspberry lemon cupcakes in an airtight container in the refrigerator to maintain their freshness and prevent them from drying out.
- 2. Freeze for Later : If you want to enjoy your cupcakes at a later date, wrap them individually in plastic wrap and store them in a freezer-safe container. Simply thaw them in the refrigerator when you're ready to indulge.
Reviews
Salim
March 19, 2025These Zesty Raspberry Lemon Cupcakes look absolutely mouthwatering! The combination of sweet raspberries and tangy lemon sounds like a match made in dessert heaven. Can't wait to try making these for our next get-together!
Ismael
March 15, 2025Hey there! These Zesty Raspberry Lemon Cupcakes sound absolutely delightful! I can imagine the burst of flavors in every bite. Can't wait to try this fun and refreshing recipe at my next gathering. Thanks for sharing!