The Best Lemon Raspberry Cupcakes Using Cake Mix

Move over vanilla and chocolate, it’s time to get a little bit citrusy! These lemon raspberry cupcakes are deliciously tart and sweet, with a subtle hint of raspberry flavor.

Plus, they’re made from a cake mix so they’re easy to throw together – perfect for a quick and tasty dessert. Give them a try today!

If you like your cupcakes sweet, then these lemon raspberry ones are perfect for you. They have just enough tart flavor to surprise but not so much that it’s overwhelming or too sour – they’re right on target!

When you want a taste that’s just right, there is nothing better than the sweet and tangy combination of lemon with berries.

The cupcakes are topped with a delicious raspberry or lemon buttercream frosting and then coroneted in style. You can’t beat this pretty sight for how good it tastes!

These light fluffy lemon-raspberry treats aren’t just tasty, they’re also good enough that your friends will be jealous of how easy these are to make despite being so decadent.

Lemon Raspberry Cupcakes Ingredients

Lemon raspberry cupcakes are the perfect comfort food. They’re two delicious treats in one: a moist, fluffy cupcake topped with a tart and creamy frosting. The best part is that they’re so easy to make!

The cupcakes are moist and fluffy, with an intense lemon flavor that is balanced perfectly by the sweet raspberry jam filling.

Here are the ingredients you’ll need for this recipe:

Cupcake Ingredients

• 1 lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 cup raspberry jam
• Melon baller
• Cupcake liners
• Cupcake Injector

Frosting Ingredients

• 1 ½ sticks salted butter, softened
• 1 teaspoon vanilla
• 1 teaspoon of raspberry or lemon extract
• 4 cups powdered sugar
• 3 tablespoons half & half or whole milk

Ingredient Substitutions

Hey, I know there are some of you out there who can’t have certain ingredients. Don’t worry! We’ve got a few substitutes for these that will work perfectly. You probably won’t even notice any difference when it comes down to taste.

Eggs

The egg is one of the most versatile ingredients in baking, but if you can’t have eggs or want to substitute for something else try these other options!

• Yogurt or buttermilk
• Ground flaxseed
• Arrowroot: 2 tablespoons (~18g) = 1 large egg
• Xanthan gum: ¼ tsp in ~60ml of water = 1 egg

Vanilla

Vanilla extract is an ingredient that provides light flavor, but it’s mainly made up of vodka or rum and vanilla beans. Try one of these:

• Almond extract
• Vanilla liqueur
• Maple syrup

Tips For Making The Best Lemon Raspberry Cupcakes

• The toothpick test is an easy way to know if your cupcakes are done. Prick the end of one into each cupcake. If there’s no wet spot on the toothpick, then you’re all set!
• To ensure that your lemon raspberry cupcakes don’t spill all over, fill them only halfway.
• For the best lemon raspberry cupcakes, make sure you wait until your cake has cooled before topping it with anything. To speed up this process of cooling down and keeping our frosting from melting, try using a blast chiller.
• If you want to make the best lemon raspberry cupcakes, save yourself some time by sifting your dry ingredients this will avoid lumps and allow for an easier blending process with wetter items.

Storing Your Lemon Raspberry Cupcakes

For those times when you want to save some cupcakes for later, here are three easy ways that will help store your delicious treat without drying out.

• To store your lemon raspberry cupcakes, simply put them in a draft-free place at room temperature. It’s best if you wait for the cupcakes to cool before covering or storing because the container might form moisture on its own and reduce how long they’ll last (not good)!
• Alternatively, store your delicious lemon raspberry cupcakes in the fridge (the perfect environment) to slow down bacterial buildup.

How to Make The Best Lemon Raspberry Cupcakes

Making The Lemon Raspberry Cupcake

Preheat the oven to 350 degrees. Spray or line a standard muffin tin.

Add cake mix to a large mixing bowl. Using a hand or stand mixer, mix in your water, oil, and eggs on medium until well incorporated.

Add batter into the muffin tin until each is about 1/2 (2/3 max) full.

Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before adding the raspberry filling.

Once cupcakes are COMPLETELY cooled, using a melon baller, remove a rounded section from the middle of the cupcake. Add the jam to the cupcake injector.

Carefully inject the jam into the middle of each cupcake. Replace the part of the cupcake you removed.

Making The Lemon Raspberry Frosting

In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy.

Add in the vanilla and flavored extract.

Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of the half and half or milk in between each cup. Continue to mix for 1 minute or until creamy.

Prepare piping bag and fill the bag with frosting. Frost your cupcakes. Garnish with fresh raspberries and a small lemon wedge and raspberry if desired.

Enjoy!

FAQ About This Recipe

Conclusion

If you’re looking for a delicious and easy-to-make cupcake recipe, then give these lemon raspberry ones a try.

With just the right amount of sweetness and tartness, they’re perfect for any occasion. Plus, they’re made from a cake mix so they come together quickly – perfect when you need a quick dessert.

So what are you waiting for? Try out this amazing recipe today!

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