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Raspberry Lemonade Cupcakes

These Raspberry Lemonade Cupcakes are super flavorful, bright and zesty with fresh flavor!
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 24
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 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

Instructions

  • 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.