Raspberry Lemon Heaven Cupcakes
These Raspberry Lemon Heaven Cupcakes are incredibly fluffy, bursting with tangy lemon flavor, and filled with juicy raspberries. Perfect for dessert or a delightful snack, this easy recipe uses simple ingredients you probably already have.
Servings: 12 cupcakes
Calories: 290kcal
Equipment
- Mixing Bowl
- Cupcake Tray
- Whisk
- Oven
Ingredients
Main Ingredients
- 1 box white cake mix
- 1 cup buttermilk (instead of water)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 zest lemon
- 1 cup fresh raspberries
Coating/Topping
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 2 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together cake mix, buttermilk, oil, eggs, and lemon zest until smooth.
- Gently fold in fresh raspberries.
- Fill cupcake liners about 2/3 full with batter.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- Meanwhile, beat softened butter and cream cheese in a small bowl until smooth and creamy.
- Gradually mix in powdered sugar, then add lemon juice, lemon zest, and vanilla extract. Beat until fluffy.
- Frost cooled cupcakes and top with a raspberry and sprinkle of lemon zest. Serve or refrigerate until ready.
Notes
To make these gluten-free, simply use a gluten-free cake mix. For extra lemon flavor, add 1/4 tsp lemon extract to the batter. Store frosted cupcakes in the fridge for up to 2 days.