Raspberry Lemonade Cupcakes
These Raspberry Lemonade Cupcakes are super flavorful, bright and zesty with fresh flavor!
Prep Time10 minutes mins
Cook Time18 minutes mins
Total Time28 minutes mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 24
Author: Hayley Parker, The Domestic Rebel
- FOR THE CAKE:
- 1 box lemon cake mix
- 3/4 cup buttermilk
- 1/4 cup lemon juice
- Zest of two medium lemons
- 1/2 cup oil
- 3 large eggs
- FOR THE FROSTING:
- 1 cup (2 sticks) unsalted butter softened
- 1/2 teaspoon vanilla extract
- 1 ounce (One 1-ounce package) freeze-dried raspberries finely ground into a powder
- 1/4 cup heavy cream or milk
- 3½-4 cups confectioners' sugar
- Fresh raspberries for garnish
Preheat oven to 350 degrees F. Line 2 muffin tins with 24 paper liners. Set aside.
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 3/4 full. Bake for 16-20 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
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.
Pipe or spread the frosting onto the cooled cupcakes. Garnish with a fresh raspberry, if desired.