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Lemon Raspberry Cupcakes

Lemon Raspberry Cupcakes that Brighten Your Day

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Delightful Lemon Raspberry Cupcakes that are easy to make and perfect for any gathering, combining sweet-tart raspberry jam with fluffy lemon cake.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 box Cake Mix Use lemon or vanilla for extra flavor
  • 1 cup Water Essential for hydrating the mix
  • 1/2 cup Oil Vegetable or canola oil works best
  • 3 large Eggs Substitute with 1/4 cup of applesauce per egg for an egg-free option
Filling Ingredients
  • 1/2 cup Raspberry Jam Feel free to use strawberry or any jam you love
Frosting Ingredients
  • 1/2 cup Butter Softened for creamy texture
  • 3 cups Powdered Sugar No substitutions recommended
  • 2 tablespoons Milk Non-dairy milk can be substituted
  • 1 teaspoon Vanilla Extract Almond extract can be a fun twist
Garnish Ingredients
  • 12 pieces Fresh Raspberries For beautifying
  • 12 pieces Lemon Wedges For a pop of color

Equipment

  • muffin tin
  • Mixing Bowl
  • Electric Mixer
  • piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
  2. In a large mixing bowl, combine the cake mix, water, oil, and eggs. Beat on medium speed for about 2 minutes until smooth.
  3. Spoon batter into each cupcake liner, filling them about two-thirds full.
  4. Bake for 18–20 minutes until a toothpick comes out clean. Let cool for 5 minutes in the tin before transferring to a wire rack.
  5. Core the center of each cooled cupcake and fill with raspberry jam.
  6. Beat softened butter until light and fluffy. Gradually add powdered sugar and milk for a creamy frosting.
  7. Frost each cupcake and garnish with a fresh raspberry and lemon wedge.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 160mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 250IUVitamin C: 1mgCalcium: 10mgIron: 1mg

Notes

Allow cupcakes to cool completely before filling to prevent sogginess. Use room temperature butter for frosting for the best texture.

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