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Raspberry Lemonade Cupcakes

You’ll love the simplicity of these raspberry lemonade cupcakes. A box cake mix and fresh homemade raspberry buttercream frosting make this recipe easy to make and delicious to eat. A fresh raspberry tops the cupcake for extra fresh goodness!

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings: 24 cupcakes
Calories: 313 kcal
Course: Baked Goods
Cuisine: American

Ingredients

FOR THE CUPCAKES:
  • 1 box white cake mix 18.25 ounce
  • 1 box lemon jello gelatin powder 3 ounce
  • 3 large egg whites
  • ⅓ cup vegetable oil
  • 1 ¼ cup water
FOR THE FROSTING:
  • 1 cup unsalted butter softened
  • 7 cups powdered sugar
  • ½ cup frozen raspberry lemonade concentrate thawed
  • 2 drops red food coloring

Instructions

    Cup of Yum
  1. For the cake, add cake mix, jello, egg whites, oil and water in a mixing bowl. Beat 2 minutes until blended. Fill cupcake liners half full and baking in a 350 degree oven for about 18 minutes. Allow to cool completely.
  2. For the frosting, beat butter, powdered sugar, raspberry lemonade and food coloring on high for 5 minutes, until light and fluffy. Fill a decorator bag (I used tip 2D) and pipe onto cooled cupcakes. Sprinkle with sparkly coarse sugar if desired and top with fresh raspberry.

Notes

  • If you want a more intense raspberry flavor, add dried raspberries to the frosting like I do in my Strawberry Almond Cake recipe. To do this, just pop some freeze dried raspberries in a food processor or freezer sealed bag to make crumbs and then add it into the frosting mixture.
  • Try swapping out raspberry lemonade concentrate for several tablespoons of raspberry jam and fresh lemon zest or lemon juice.
  • The white cake mix and lemon-flavored jello combined creates a delicious lemon flavor. You could also swap out the white cake mix for lemon flavor cake mix and omit the gelatin altogether.
  • Sometimes you can find special edition cake mixes like pink lemonade cupcake mix. That would also work well in this recipe and be a fun twist on my pink lemonade cupcake recipe! (No box cake mixes in this one!)

Nutrition Information

Calories 313kcal (16%) Carbohydrates 52g (17%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 5g (25%) Polyunsaturated Fat 5g Cholesterol 20mg (7%) Sodium 169mg (7%) Sugar 43g (86%)

Nutrition Facts

Serving: 24cupcakes

Amount Per Serving

Calories 313

% Daily Value*

Calories 313kcal 16%
Carbohydrates 52g 17%
Protein 2g 4%
Fat 11g 17%
Saturated Fat 5g 25%
Polyunsaturated Fat 5g 29%
Cholesterol 20mg 7%
Sodium 169mg 7%
Sugar 43g 86%

* Percent Daily Values are based on a 2,000 calorie diet.