Raspberry Lemon Heaven Cupcakes
Ingredients:
1 box lemon cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 cup fresh raspberries (plus more for garnish)
8 oz cream cheese, softened
1/4 cup sugar
1 egg yolk
1 tsp vanilla extract
Whipped cream (for topping)
Lemon zest (for garnish)
Gold sprinkles (optional)
Directions:
Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.
In a bowl, prepare the lemon cake mix using eggs, oil, and water as directed on the box. Gently fold in the fresh raspberries.
In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
Fill each cupcake liner halfway with lemon cake batter. Drop a heaping teaspoon of cream cheese filling into the center of each.
Bake for 18–22 minutes, or until the edges are lightly golden and a toothpick inserted into the cake portion comes out clean. Let cool.
Top with whipped cream, a fresh raspberry, lemon zest, and optional gold sprinkles before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 285 kcal | Servings: 12 cupcakes
Tips:
Don’t overmix the batter once raspberries are added to avoid breaking them up.
Chill cupcakes before frosting for cleaner presentation and easier decorating.
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