Raspberry Lemon Heaven Cupcakes 🍰🍋✨
Delight in these zesty and fluffy cupcakes!
📋 Ingredients
- 1 box white cake mix
- 1 cup buttermilk (instead of water)
- 1/2 cup vegetable oil
- 3 large eggs
- Zest of 1 lemon
- 1 cup fresh raspberries
- 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
- Optional: Fresh raspberries for garnish, lemon zest curls
📝 Instructions
1. Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 liners.
2. In a large mixing bowl, combine cake mix, buttermilk, oil, eggs, and lemon zest.
3. Beat until smooth, then gently fold in the raspberries.
4. Fill cupcake liners 2/3 full with the batter.
5. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
6. Let cupcakes cool completely before frosting.
7. For the frosting, beat butter and cream cheese until creamy.
8. Add powdered sugar gradually, followed by lemon juice, zest, and vanilla extract.
9. Beat until light and fluffy.
10. Pipe or spread the frosting generously onto cooled cupcakes.
11. Top each with a fresh raspberry and a sprinkle of lemon zest.
12. Serve chilled or at room temperature for a sweet-tart treat!
A Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 290 kcal per cupcake | Servings: 12 cupcakes