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.
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
Instructions
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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.
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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.
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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.
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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.
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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
