Real Recipes From Real Home Cooks ®

raspberry lemonade cupcakes

★★★★★ 1
a recipe by
Donna Gray
Sandy, OR

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
serves 24
prep time 10 Min
cook time 15 Min

Ingredients For raspberry lemonade cupcakes

  • 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
    white frosting
  • 2 tsp
    lemon extract

How To Make raspberry lemonade cupcakes

  • 1
    Prepare 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.
  • 2
    Scoop 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.
  • 3
    Fill 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.
  • 4
    Alerations 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.

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