Blue Raspberry Lemonade Cupcakes Recipes

BLUE RASPBERRY LEMONADE CUPCAKES

Steps:

• Preheat oven to 350. Mix cake mix, oil, water, and eggs together. Add in one packet of Kool-Aid mix to your batter.
• Evenly distribute batter in 24 cupcake molds or cupcake wrappers.
• Bake cupcakes for 19-23 minutes.
• While cupcakes are baking, in a stand mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla, Kool-Aid, and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
• When cupcakes are cool, frost with your Blue Raspberry Lemonade Buttercream Frosting and enjoy!

RASPBERRY LEMONADE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Mix white cake mix, water, lemon-flavored gelatin mix, egg whites, and canola oil together in a bowl using an electric mixer on low for 30 seconds. Turn speed to medium and beat batter for 2 minutes. Fill muffin cups about 1/2-full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Cool cupcakes completely, at least 30 minutes.
• Beat milk and cheesecake-flavored pudding mix together in a bowl using an electric mixer until smooth and thickened, about 2 minutes. Transfer pudding to a pastry bag fitted with an icing tip. Break an opening into each cupcake using the icing tip and gently squeeze pudding into cupcake until it begins to swell.
• Beat confectioners' sugar, butter, and lemonade concentrate together in a bowl using an electric mixer until frosting is smooth and thickened; spread onto cupcakes.