Raspberry Lemonade Cupcakes

Name: Raspberry Lemonade Cupcakes
Ingredients: Cupcakes:; 1 (18.25 ounce) package white cake mix; 1 1/4 cups water; 1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O(R)); 3 egg whites; 1/3 cup canola oil; Filling:; 2 cups milk; 1 (3.4 ounce) package cheesecake-flavored pudding mix (such as Jell-O(R)); Frosting:; 7 cups confectioners' sugar; 1 cup butter, softened; 1/2 cup frozen raspberry lemonade concentrate, thawed

13 ingredients

5 steps

Ingredients

Cupcakes:
1 (18.25 ounce) package white cake mix
1 1/4 cups water
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O(R))
3 egg whites
1/3 cup canola oil
Filling:
2 cups milk
1 (3.4 ounce) package cheesecake-flavored pudding mix (such as Jell-O(R))
Frosting:
7 cups confectioners' sugar
1 cup butter, softened
1/2 cup frozen raspberry lemonade concentrate, thawed

Directions

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.