Raspberry Lemonade Cupcakes

Name: Raspberry Lemonade Cupcakes
Ingredients: FOR THE CUPCAKES:; 1 box (18.25 Ounce Box) White Cake Mix; 1 box (3 Oz Box) Lemon-flavored Gelatin Powder (Jello); 3 whole Egg Whites; 1/3 cups Canola Oil; 1-1/4 cup Water; FOR THE FROSTING:; 1 cup Butter, Softened; 7 cups Powdered Sugar; 1/2 cups Frozen Raspberry Lemonade Concentrate, Thawed; 2 drops Red Food Coloring (optional); Optional Garnish: Sparkly Coarse Sugar

12 ingredients

5 steps

Ingredients

FOR THE CUPCAKES:
1 box (18.25 Ounce Box) White Cake Mix
1 box (3 Oz Box) Lemon-flavored Gelatin Powder (Jello)
3 whole Egg Whites
1/3 cups Canola Oil
1-1/4 cup Water
FOR THE FROSTING:
1 cup Butter, Softened
7 cups Powdered Sugar
1/2 cups Frozen Raspberry Lemonade Concentrate, Thawed
2 drops Red Food Coloring (optional)
Optional Garnish: Sparkly Coarse Sugar

Directions

1

For the cake:
2

Preheat oven to 350 F. Put paper liners into cupcake pans (recipe makes 26-30 cupcakes) and set pans aside.
3

Add cake mix, gelatin mix, egg whites, oil and water into a mixing bowl. Beat for 2 minutes until blended. Fill cupcake liners half full with the batter and bake at 350 F for about 15 minutes. Remove from the oven and allow to cool completely.
4

For the frosting:
5

Put butter, powdered sugar, raspberry lemonade concentrate and food coloring into a large bowl. Beat with a mixer on high speed for 5 minutes, until light and fluffy. Fill a decorator bag (I used tip 2D) with the frosting and pipe it onto the cooled cupcakes. Sprinkle with sparkly coarse sugar if desired.