🍋✨ Raspberry Lemon Heaven Cupcakes✅
Fluffy lemon cupcakes filled with tangy raspberry jam and topped with luscious lemon cream cheese frosting — a burst of sunshine in every bite!
đź“ť Ingredients:
For the Lemon Cupcakes:
1 box lemon cake mix
1 cup water
½ cup vegetable oil
3 large eggs
1 tbsp lemon zest
1 tsp pure vanilla extract
Filling:
Âľ cup raspberry jam or preserves
Lemon Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
½ tsp vanilla extract
Garnish (optional):
Fresh raspberries
Lemon zest or small lemon wedges
🔥 Directions:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Prepare the batter: In a large bowl, mix lemon cake mix, water, oil, eggs, lemon zest, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
Fill liners about ⅔ full with the batter. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
Core the center of each cupcake (use a small spoon or cupcake corer) and fill with a teaspoon of raspberry jam.
Make the frosting: Beat cream cheese and butter together until fluffy. Add powdered sugar one cup at a time, followed by lemon juice, zest, and vanilla. Beat until creamy.
Pipe frosting onto filled cupcakes and garnish with a fresh raspberry and a little zest for a gorgeous finish.
⏱️ Quick Info:
Prep Time: 15 mins
Bake Time: 20 mins
Cool + Fill + Frost: 30 mins
Total Time: ~1 hr
Servings: 24 cupcakes
Calories: ~290 per cupcake