Lemon Raspberry Cupcakes

These lemon raspberry cupcakes are a delightful flavor combination of lovely bright citrus and juicy bursts of fresh raspberries for the perfect summer dessert.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Keyword: Lemon Raspberry Cupcakes Recipe

Servings:

Calories: 7789kcal

Ingredients

Cupcakes

15.25 ounces white cake mix, I used Duncan Hines brand
3.4 ounces instant lemon-flavored pudding mix, I used Jell-o brand
3 large eggs
½ cup vegetable oil
1 cup whole milk
1 teaspoon lemon zest
2 tablespoons lemon juice
1 cup fresh raspberries, plus additional for garnish
2 tablespoons all-purpose flour

Cream Cheese Frosting

16 ounces cream cheese, room temperature
½ cup unsalted butter, room temperature
6 to 7 cups powdered sugar, sifted
2 teaspoons lemon zest
2 tablespoons lemon juice
1½ teaspoons vanilla extract
2 tablespoons heavy cream

Garnish

Fresh raspberries and small slices of lemon

Instructions

Preheat the oven to 350°F. Line 2 standard muffin tins with paper cups. Set aside.
In a large mixing bowl, add the contents of the super moist white cake mix, instant lemon pudding mix, eggs, vegetable oil, whole milk, lemon zest, and lemon juice.
Whisk the ingredients for 2 minutes or until smooth, and no lumps remain. Do not overmix your batter.
In a small bowl, add the fresh raspberries and all-purpose flour. Toss to thoroughly coat the raspberries with flour. This will help keep the raspberries from sinking to the bottom of the batter when baked.
Gently stir the raspberries into the cupcake batter until well distributed. Don’t overmix!
Evenly distribute the cupcake batter into the 24 paper-lined muffin tins. They should be ⅔ to ¾ full.
Bake for 20 to 22 minutes or until lightly golden at the edges and a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan, on the counter, for 10 minutes, then transfer them to a cooling rack to cool completely.
While your cupcakes are baking, you can make your cream cheese frosting by adding cream cheese and unsalted butter to a large mixing bowl. Beat on medium-high speed for 2 to 3 minutes, or until smooth and fluffy.
Add the sifted powdered sugar, one cup at a time, to the cream cheese and beat to combine.
Add the lemon zest, lemon juice, vanilla extract, and heavy cream to the cream cheese mixture. Beat for an additional 1 to 2 minutes until light and fluffy. Note: If your frosting is too thin, you can add additional powdered sugar. You will want to start with ½ cup and adjust from there to get a consistency that will be easily piped onto the cupcake, but that will also hold its shape.
You will transfer your cream cheese frosting to an extra-large piping bag, or zip-top bag with the corner snipped off that has been fitted with a large piping tip. Refrigerate for 1 to 2 hours while your cupcakes are baking and cooling. This will allow the frosting to firm up, making it easier to pipe onto the cupcakes.
Transfer your cooled cupcakes to a serving platter and pipe the cream cheese frosting onto each cupcake. Garnish with a single fresh raspberry and a small slice of fresh lemon if desired.

Notes

I like to make my cream cheese frosting first so it can chill for as long as possible before decorating my cupcakes. If you plan on making your cream cheese frosting more than 2 hours in advance, be sure to store it in the refrigerator, and you may need to allow it to soften slightly at room temperature before piping it onto your lemon raspberry cupcakes.
I substituted the 1 cup of water listed on the cake mix directions for 1 cup of whole milk. You can just make your box mix according to the recipe, but substituting the whole milk for the water creates a richer and more tender cupcake.
Tossing the berries in the flour will help keep the raspberries from sinking to the bottom of the batter when baked.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
For my piping tips, I like to use the Wilton large star tips, such as the 6B or 8B ones.

Nutrition