Raspberry Lemonade Cupcakes Recipe

Name: Raspberry Lemonade Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 1 (18.25 ounce) package white cake mix; 1 1/4 cups water; 1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O(R)); 3 egg whites; 1/3 cup canola oil; Filling:; 2 cups milk; 1 (3.4 ounce) package cheesecake-flavored pudding mix (such as Jell-O(R)); Frosting:; 7 cups confectioners' sugar; 1 cup butter, softened; 1/2 cup frozen raspberry lemonade concentrate, thawed

Servings: persons

Cupcakes:
1 (18.25 ounce) package white cake mix
1 1/4 cups water
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O(R))
3 egg whites
1/3 cup canola oil
Filling:
2 cups milk
1 (3.4 ounce) package cheesecake-flavored pudding mix (such as Jell-O(R))
Frosting:
7 cups confectioners' sugar
1 cup butter, softened
1/2 cup frozen raspberry lemonade concentrate, thawed

1
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2
Mix white cake mix, water, lemon-flavored gelatin mix, egg whites, and canola oil together in a bowl using an electric mixer on low for 30 seconds. Turn speed to medium and beat batter for 2 minutes. Fill muffin cups about 1/2-full with batter.
3
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Cool cupcakes completely, at least 30 minutes.
4
Beat milk and cheesecake-flavored pudding mix together in a bowl using an electric mixer until smooth and thickened, about 2 minutes. Transfer pudding to a pastry bag fitted with an icing tip. Break an opening into each cupcake using the icing tip and gently squeeze pudding into cupcake until it begins to swell.
5
Beat confectioners' sugar, butter, and lemonade concentrate together in a bowl using an electric mixer until frosting is smooth and thickened; spread onto cupcakes.

2237

kcal

Calories

Fat

363

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Cupcakes:, 1 (18.25 ounce) package white cake mix, 1 1/4 cups water, 1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O(R)), and more.

Yes, Raspberry Lemonade Cupcakes falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Raspberry Lemonade Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions