Raspberry Lemonade Cupcakes
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 24
These Raspberry Lemonade Cupcakes are super flavorful, bright and zesty with fresh flavor!
  • 1 box lemon cake mix
  • ¾ cup buttermilk
  • ¼ cup lemon juice
  • Zest of two medium lemons
  • ½ cup oil
  • 3 large eggs
  • 2 sticks (1 cup) unsalted butter, softened
  • ½ teaspoon vanilla extract
  • One 1-ounce package freeze-dried raspberries, finely ground into a powder
  • ¼ cup heavy cream or milk
  • 3 & ½ - 4 cups confectioners' sugar
  • Fresh raspberries, for garnish
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with 24 paper liners. Set aside.
  2. Combine the cake mix, buttermilk, lemon juice, lemon zest, oil, and eggs with an electric mixer until combined, 2 minutes. Portion the batter evenly among the muffin cups, filling about ¾ full. Bake for 16-20 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  3. For the frosting: Combine the butter and vanilla extract together in the bowl of a stand mixer and beat until fluffy, 2 minutes. Add in the freeze-dried raspberry powder and beat slow until incorporated. Gradually add in the confectioners' sugar, one cup at a time, alternating with the heavy cream until frosting is light and fluffy.
  4. Pipe or spread the frosting onto the cooled cupcakes. Garnish with a fresh raspberry, if desired.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2018/05/01/raspberry-lemonade-cupcakes/