Raspberry Lemonade Cupcakes

Ingredients

• 1 , 18.25 ounce
• 1.25 cups water
• 1 , 3 ounce
• 3 eggs whites
• 0.33 cups canola oil

Instructions

1. 1

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

2. 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. 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. 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. 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.