Raspberry Lemonade Cupcakes Recipe

Recipesfull introduces to you: Cupcake Recipes. (Raspberry Lemonade Cupcakes Recipe). 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.

Brief

Prep 20 mins

Cook: 15 mins

Additional: 30 mins

Total: 1hr5 mins

Servings: 24

Yield: 24 cupcakes

Raspberry Lemonade Cupcakes Recipe

Ingredients

1 (18.25 ounce) package white cake mix

1 ¼ cups water

1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)

3 egg whites

⅓ cup canola oil

2 cups milk

1 (3.4 ounce) package cheesecake-flavored pudding mix (such as Jell-O®)

7 cups confectioners' sugar

1 cup butter

softened

½ cup frozen raspberry lemonade concentrate

thawed

Dessert

Directions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Nutritional Information

Raspberry Lemonade Cupcakes Recipe

Servings Per Recipe:24

Calories: 380.9

% Daily Value *

Protein: 2.7g 5%

Carbohydrates: 63.1g 20%

Dietary Fiber: 0.3g 1%

Sugars: 55.9g

Fat: 13.9g 21%

Saturated Fat: 5.9g 30%

Cholesterol: 22mg 7%

Vitamin A Iu: 275.7IU 6%

Niacin Equivalents: 0.7mg 5%

Vitamin C: 1.2mg 2%

Folate: 21.4mcg 5%

Calcium: 79.8mg 8%

Iron: 0.4mg 2%

Magnesium: 5.7mg 2%

Potassium: 69.4mg 2%

Sodium: 260.2mg 10%

Thiamin: 0.1mg 6%

Calories From Fat: 125.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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