Medium Beverage Dessert

Raspberry Lemonade Cupcakes

Name: Raspberry Lemonade Cupcakes
Prep time: 14 min
Cook time: 27 min
Total time: 41 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 package white cake mix , 18.25 ounce; 1.25 cups water; 1 package lemon-flavored gelatin mix , 3 ounce; 3 eggs whites; 0.33 cups canola oil

Total Time

41 min

14m prep · 27m cook

Servings

4 people

Rating

—

Difficulty

Medium

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When I asked my son what he thought, he replied, 'This is the best cupcake I've ever had!' Garnish with fresh raspberries, pink candy pearls, and mint leaves. Keep cupcakes refrigerated.

Ingredients

1 package white cake mix , 18.25 ounce
1.25 cups water
1 package lemon-flavored gelatin mix , 3 ounce
3 eggs whites
0.33 cups canola oil

Instructions

1

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2

Mix white cake mix, water, lemon-flavored gelatin mix, egg whites, and canola oil together in a bowl using an electric mixer on low for 30 seconds. Turn speed to medium and beat batter for 2 minutes. Fill muffin cups about 1/2-full with batter.
3

Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Cool cupcakes completely, at least 30 minutes.
4

Beat milk and cheesecake-flavored pudding mix together in a bowl using an electric mixer until smooth and thickened, about 2 minutes. Transfer pudding to a pastry bag fitted with an icing tip. Break an opening into each cupcake using the icing tip and gently squeeze pudding into cupcake until it begins to swell.
5

Beat confectioners' sugar, butter, and lemonade concentrate together in a bowl using an electric mixer until frosting is smooth and thickened; spread onto cupcakes.