Raspberry Lemonade cupcakes

Donna Gray


I have many twists on the boxed cake mix that makes people wonder how I come up with this stuff. I had a glass of raspberry lemonade one day with lunch and that night went home and made these cupcakes.

★★★★★ 1 vote
10 Min
15 Min


1 box
lemon cake mix and all required ingredients minus the water
1 pkg
frozen raspberries
1/2 c
raspberry preserves, seedless
1 pkg
haribo raspberry candies
1 to 2 c
powdered sugar
1 can(s)
white frosting
2 tsp
lemon extract


1Prepare cake mix as directed, substituting the same amount of thawed raspberries with the juice for the water amount. Scoop into papers in cupcake pan, 2/3 full. Bake as directed, checking with toothpick for doneness.
2Scoop frosting into mixing bowl, add lemon extract and add about 1 1/2 cups powdered sugar and beat til smooth, scraping sides. You can add less or more powdered sugar to your desired thickness. It is easier to pipe than plain canned frosting that is a little thin.
3Fill your piping bag fitted with chosen tip and frost your cupcakes. Place candy raspberry on top. Heat raspberry preserves in microwave about 30 sec or until thin. Drizzle over top.
4Alerations are always fun. Sliced lemons sauteed with sugar til well browned set atop these along with the candy raspberry. The pic at top is with a real fresh raspberry although recipe says candies.

About Raspberry Lemonade cupcakes

Course/Dish: Other Desserts