Why You’ll Love This Recipe

Lemon raspberry cupcakes are a delightful mix of tart and sweet, with a tangy raspberry filling nestled in a fluffy lemon cake. The buttery frosting complements the flavors perfectly, and these cupcakes are easy to make, using a cake mix for simplicity. Whether for a special occasion or just a sweet craving, they’re sure to impress!

Ingredients

1 box lemon cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 cup raspberry jam
1 ½ sticks salted butter, softened
1 teaspoon vanilla extract
1 teaspoon lemon or raspberry extract
4 cups powdered sugar
3 tablespoons half & half or whole milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cupcakes: Preheat the oven to 350°F. Line or spray a muffin tin. Mix the cake mix, water, oil, and eggs in a large bowl using a hand mixer until fully combined.
Bake the Cupcakes: Fill each muffin tin about halfway with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
Add the Raspberry Filling: Once cooled, use a melon baller to remove a small portion from the center of each cupcake. Fill a cupcake injector with raspberry jam and inject it into the center of each cupcake. Replace the removed portion.
Make the Frosting: In a stand mixer, cream the softened butter until light and fluffy. Add vanilla and your choice of lemon or raspberry extract. Slowly add powdered sugar and milk, mixing until smooth and creamy.
Frost the Cupcakes: Pipe the frosting onto each cupcake, and garnish with fresh raspberries or lemon wedges if desired.

Servings and Timing

Servings: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Fruit Filling: Use strawberry or blueberry jam instead of raspberry for a different fruity twist.
Frosting Twist: Experiment with adding a bit of lemon zest or raspberry puree to the frosting for a more intense flavor.

Storage/Reheating

Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating: These cupcakes are best served fresh, but you can reheat them in the microwave for about 10 seconds to soften the frosting.

FAQs

Can you replace lemon extract with lemon juice?

Yes, lemon juice can replace lemon extract in this recipe. Use about 2 tablespoons of lemon juice for a similar flavor.

Can I add lemon juice to box cake mix?

Yes, adding lemon juice or zest to a box cake mix is a great way to boost the flavor and make it more vibrant.

How do I store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days. You can also refrigerate them to extend freshness.

Can I use lemon zest instead of lemon extract?

Yes, use about 1 tablespoon of lemon zest to replace the lemon extract for a more natural citrus flavor.

Can I use other jams for the filling?

Absolutely! You can use other fruit jams like strawberry, blueberry, or blackberry as the filling.

Can I freeze the cupcakes?

Yes, you can freeze the cupcakes for up to 2 months. Freeze them unfrosted and wrap them tightly before storing.

How can I make the frosting more tangy?

Add a teaspoon of lemon juice or lemon zest to the frosting for an extra tangy punch.

How can I make the cupcakes fluffier?

Make sure to not overmix the batter and fill each cupcake liner halfway to allow room for rising.

How can I avoid jam from leaking out of the cupcakes?

Make sure the cupcakes are fully cooled before injecting the jam to avoid melting the filling and causing leaks.

Can I make these cupcakes ahead of time?

Yes, you can make the cupcakes up to 2 days in advance. Just keep them in an airtight container and frost them closer to serving.

Conclusion

These lemon raspberry cupcakes are a perfect combination of fresh flavors and sweet indulgence. With a light lemon cake, a raspberry filling, and creamy frosting, they’re bound to be a hit at your next gathering or as a special treat. Easy to make yet full of flavor, these cupcakes are sure to impress!

The Best Lemon Raspberry Cupcakes Using Cake Mix

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Author: Julia
Total Time: 35 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

Lemon Raspberry Cupcakes are a light and refreshing treat, combining the tangy flavor of lemon cake with sweet raspberry jam and creamy frosting. These easy-to-make cupcakes are perfect for any occasion and sure to impress your guests with their vibrant flavors.

Instructions

Prepare the Cupcakes: Preheat the oven to 350°F. Line or spray a muffin tin. Mix the cake mix, water, oil, and eggs in a large bowl using a hand mixer until fully combined.
Bake the Cupcakes: Fill each muffin tin about halfway with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
Add the Raspberry Filling: Once cooled, use a melon baller to remove a small portion from the center of each cupcake. Fill a cupcake injector with raspberry jam and inject it into the center of each cupcake. Replace the removed portion.
Make the Frosting: In a stand mixer, cream the softened butter until light and fluffy. Add vanilla and your choice of lemon or raspberry extract. Slowly add powdered sugar and milk, mixing until smooth and creamy.
Frost the Cupcakes: Pipe the frosting onto each cupcake, and garnish with fresh raspberries or lemon wedges if desired.

Notes

Fruit Filling: Swap raspberry jam for strawberry or blueberry jam for a different fruity twist.

Frosting Twist: Add lemon zest or raspberry puree to the frosting for a stronger flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American