Raspberry Lemon Cupcakes – A Burst of Easy Recipes Delight
These raspberry lemon cupcakes are the ultimate easy recipes treat—sweet, tangy, fluffy, and perfect for any occasion!
Servings: 12 cupcakes
Ingredients
- 1 box lemon cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1/2 cup raspberry preserves
- 1/2 cup fresh raspberries (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the lemon cake mix, water, oil, and eggs. Beat until smooth.
- Gently fold in the raspberry preserves. Add fresh raspberries if using.
- Divide the batter evenly among the cupcake liners and bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely before frosting.
- To make the frosting, beat together cream cheese and butter until smooth and creamy.
- Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until fluffy.
- Frost the cooled cupcakes with the lemon cream cheese frosting. Garnish with a raspberry or lemon zest if desired.