lemon raspberry

cupcakes

ingredients:

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

HOW TO MAKE:

Mix cake mix, water, oil, and eggs in a large bowl with a mixer on medium until well combined.

HOW TO MAKE:

Pour batter into muffin tin, filling each cup 1/2 to 2/3 full.

HOW TO MAKE:

Bake at 350°F for 18-20 minutes until a toothpick comes out clean. Cool completely.

HOW TO MAKE:

Once cooled, remove a section from the middle of each cupcake with a melon baller. Inject raspberry jam into each cupcake and replace the removed section.

HOW TO MAKE:

Cream butter in a mixer until light and fluffy. Add vanilla and flavored extract. Gradually mix in powdered sugar, alternating with half-and-half or milk, until creamy.

HOW TO MAKE:

Fill a piping bag with frosting and frost the cupcakes.

HOW TO MAKE:

Garnish with fresh raspberries and a small lemon wedge if desired.

HOW TO MAKE:

Serve and enjoy your delicious Lemon Raspberry Cupcakes!!

What to serve with it?

Cupcakes themselves are already the perfect breakfast or snacks. Just find the right drink to pair with them. A classic hot coffee or black tea is always a safe bet, or you could try something sweeter like Vietnamese pumpkin spice iced coffee. So sweet and aromatic!