Lemon Raspberry Cupcakes Recipe

Name: Lemon Raspberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 box (18.25 Oz. Box) Yellow Cake Mix; 1 box (small 4-serving Box) Instant Lemon Pudding; 3 whole Eggs; 1 cup Water; 1/3 cups Vegetable Oil; 1/8 cups Lemon Juice; 2 cups Raspberries (Fresh Or Frozen); _____; FOR THE FROSTING:; 2 blocks (8 Oz. Block) Cream Cheese; 1 stick Butter; 1 cup Powdered Sugar; 4 Tablespoons Lemon Juice; 1 teaspoon Vanilla Extract; 24 whole Fresh Raspberries For Garnish

Servings: persons

FOR THE CUPCAKES:
1 box (18.25 Oz. Box) Yellow Cake Mix
1 box (small 4-serving Box) Instant Lemon Pudding
3 whole Eggs
1 cup Water
1/3 cups Vegetable Oil
1/8 cups Lemon Juice
2 cups Raspberries (Fresh Or Frozen)
_____
FOR THE FROSTING:
2 blocks (8 Oz. Block) Cream Cheese
1 stick Butter
1 cup Powdered Sugar
4 Tablespoons Lemon Juice
1 teaspoon Vanilla Extract
24 whole Fresh Raspberries For Garnish

1
Preheat oven to 325u00b0F. Line muffin tins with cupcake paper. Mix together the cupcake ingredients (except raspberries) until combined well. Then gently fold in the raspberries.
2
Fill lined muffin tins with batter, about 2/3 full (tip: I like to use a large cookie dough scoop-works fabulously!). Bake according to box mix instructions (mine took a little on the longer side, but I think it varies based on oven temperatures). Remove from the oven then remove cupcakes from the tin and allow to cool completely on a cooling rack.
3
Mix together frosting ingredients (except raspberries). Pour into a pastry bag with the pastry tip of choice (or you can use a Ziploc bag with the corner cut off) and pipe onto cooled cupcakes. Top with a fresh raspberry (because they look so darn pretty!).
4
Enjoy this little lemony delight!

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 box (18.25 Oz. Box) Yellow Cake Mix, 1 box (small 4-serving Box) Instant Lemon Pudding, 3 whole Eggs, and more.

Yes, Lemon Raspberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Raspberry Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions