How to Make Delicious Lemon Raspberry Cupcakes

A monkey on a cupcake

What really makes these cupcakes standout, is folding in the fresh raspberries after your basic boxed mix batter is blended. The combination of the two different flavors makes for a home run as far as our taste testers were concerned.

– 1 box of Lemon Cake mix – 1 C water – 1/2 C unsalted butter, softened – 3 large eggs – 2 C fresh Raspberries – 1 Cupcake pan – Cupcake liners

CUPCAKE INGREDIENTS:

-Using a hand or standing mixer, beat together all ingredients until thoroughly combined.  -Gently fold in the fresh raspberries. Scoop batter into cupcake liners until the are ¾ full.  -Bake in the oven for 19 minutes or until a light golden brown.

– 2 C unsalted butter, softened – 4 ½ C powdered sugar – 3 – 6 Heavy whipping cream – 2 tbsp fresh lemon juice – 1 large lemon, zested – 1 large piping bag with star tip – 1 – 21oz Raspberry pie filling

FROSTING INGREDIENTS:

Make the frosting per our instructions. Scoop the frosting into the piping bag. Then prepare our crumble topping

Pipe a ring of frosting onto the top of the cupcake.  Repeat step again to have a “wall” of frosting.

Scoop some of the raspberry pie filling into the center of the frosting. For the finishing touch, sprinkle some crumble on top. Garnish with a lemon wedge and sprig of mint.

Want to give this recipe a try? Tap the link for all the details.