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Raspberry Lemonade Cupcakes
Raspberry Lemonade Cupcakes
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Indulgent lemonade cupcakes filled with cheesecake pudding and topped with zesty lemonade frosting.
Ingredients:
  • 1 (18.25 ounce) package white cake mix
  • 1.25 cups water
  • 1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
  • 3 egg whites
  • 0.33333334326744 cup canola oil
  • 2 cups milk
  • 1 (3.4 ounce) package cheesecake-flavored pudding mix (such as Jell-O®)
  • 7 cups confectioners' sugar
  • 1 cup butter, softened
  • 0.5 cup frozen raspberry lemonade concentrate, thawed
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare 24 muffin cups with paper liners.
  • Combine white cake mix, water, lemon-flavored gelatin mix, egg whites, and canola oil in a bowl. Use an electric mixer on low speed for 30 seconds. Then, increase speed to medium and beat batter for 2 minutes. Fill muffin cups halfway with batter.
  • Bake in the preheated oven for about 15 minutes until a toothpick inserted in the center of a cupcake comes out clean. Let cool completely, at least 30 minutes.
  • Combine milk and cheesecake-flavored pudding mix in a bowl, then whisk with an electric mixer until velvety and thickened, around 2 minutes. Pipe the pudding into a pastry bag with an icing tip. Inject the cupcake with the pudding using the icing tip until it puffs up.
  • Using an electric mixer, whip confectioners' sugar, butter, and lemonade concentrate in a bowl until the frosting is smooth and thick. Spread generously onto cupcakes.

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