Raspberry Lemonade Cupcakes Recipes

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.

LEMON RASPBERRY CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
• Combine the granulated sugar, pastry flour, baking powder, baking soda and salt in a bowl. In a separate bowl, combine the buttermilk, olive oil, lemon zest and eggs. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
• Scoop the batter into the cupcake liners and bake for 12 to 15 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done.
• For the soaker: In a small pot over medium heat, add the granulated sugar, lemon juice and 2 tablespoons water. Once the sugar has been dissolved, it is ready to be used.
• After the cupcakes are baked, brush the soaker on top of each cupcake and add a few halved raspberries.
• For the frosting: Mix the cream cheese until smooth using the paddle attachment on a mixer. Add in the butter and mix until mixed in. Add the white chocolate and mix until fully incorporated. Add the powdered sugar until you reach a smooth frosting-like consistency. Put the frosting into a piping bag with piping tip of your choice.
• To assemble: Decorate the way you like with the cream cheese frosting. Garnish with fresh raspberries for a refreshing look. Get creative and have a blast!

LEMON-RASPBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl.
• Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time, making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice, stirring until just combined. Add in the remaining flour mixture and stir to combine.
• Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices, 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely.
• Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice, lemon juice, lemon zest, and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy, about 2 minutes.
• Frost cooled cupcakes and top with additional raspberries, if desired.

RASPBERRY-FILLED LEMON CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding 2 tablespoons lemon peel to batter. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Reserve 24 raspberries for garnish; set aside. In small bowl, beat remaining raspberries, 1 cup of the frosting and 2 tablespoons lemon peel with whisk until well blended. Fit 1/4-inch diameter round tip into decorating bag. Spoon raspberry mixture into bag. Insert tip into center of each cupcake, about two-thirds of the way down; gently squeeze bag, pulling upwards until cupcake swells slightly and filling comes to top. (Do not let filling spill out over top of cupcake.)
• In small bowl, mix remaining frosting and the lemon juice until smooth and shiny. Pipe or spread frosting on cupcakes. Garnish each with fresh raspberry and lemon peel strips. Store loosely covered in refrigerator.