Description
These Lemon Raspberry Cupcakes are a delightful treat, combining the zesty freshness of lemon with the sweet tang of raspberries. Made with a box cake mix, they’re incredibly easy to make, perfect for a quick dessert or a special occasion.
Ingredients
Scale
- 1 box (15.25 oz) lemon cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1/2 cup fresh or frozen raspberries, slightly thawed
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, combine the lemon cake mix, water, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes, or until well combined.
- Gently fold in the raspberries.
- Fill each cupcake liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, make the frosting. In a medium bowl, beat the heavy cream with powdered sugar and lemon zest until stiff peaks form.
- Once the cupcakes are completely cool, frost them with the lemon whipped cream.
Notes
- For a stronger lemon flavor, add a tablespoon of lemon juice to the batter.
- You can use different types of berries, such as blueberries or blackberries.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g