Lemon Raspberry Cupcakes

Name: Lemon Raspberry Cupcakes
Ingredients: FOR THE CUPCAKES:; 1 box (18.25 Oz. Box) Yellow Cake Mix; 1 box (small 4-serving Box) Instant Lemon Pudding; 3 whole Eggs; 1 cup Water; 1/3 cups Vegetable Oil; 1/8 cups Lemon Juice; 2 cups Raspberries (Fresh Or Frozen); _____; FOR THE FROSTING:; 2 blocks (8 Oz. Block) Cream Cheese; 1 stick Butter; 1 cup Powdered Sugar; 4 Tablespoons Lemon Juice; 1 teaspoon Vanilla Extract; 24 whole Fresh Raspberries For Garnish

16 ingredients

4 steps

Ingredients

FOR THE CUPCAKES:
1 box (18.25 Oz. Box) Yellow Cake Mix
1 box (small 4-serving Box) Instant Lemon Pudding
3 whole Eggs
1 cup Water
1/3 cups Vegetable Oil
1/8 cups Lemon Juice
2 cups Raspberries (Fresh Or Frozen)
_____
FOR THE FROSTING:
2 blocks (8 Oz. Block) Cream Cheese
1 stick Butter
1 cup Powdered Sugar
4 Tablespoons Lemon Juice
1 teaspoon Vanilla Extract
24 whole Fresh Raspberries For Garnish

Directions

1

Preheat oven to 325°F. Line muffin tins with cupcake paper. Mix together the cupcake ingredients (except raspberries) until combined well. Then gently fold in the raspberries.
2

Fill lined muffin tins with batter, about 2/3 full (tip: I like to use a large cookie dough scoop-works fabulously!). Bake according to box mix instructions (mine took a little on the longer side, but I think it varies based on oven temperatures). Remove from the oven then remove cupcakes from the tin and allow to cool completely on a cooling rack.
3

Mix together frosting ingredients (except raspberries). Pour into a pastry bag with the pastry tip of choice (or you can use a Ziploc bag with the corner cut off) and pipe onto cooled cupcakes. Top with a fresh raspberry (because they look so darn pretty!).
4

Enjoy this little lemony delight!