Raspberry Lemonade Cupcakes

With summer just around the corner, I’ve found the perfect light and flavorful cupcake to make for all occasions- the raspberry lemonade cupcake. It’s bursting with fresh raspberries and the hint of lemon, and is sure to please family and friends! Super easy to make, and even easier to indulge in!

Raspberry Lemonade Cupcakes

Recipe from Six Sisters’ Stuff


1 package white cake mix

1 small package vanilla instant pudding

3 Tbsp sweetened raspberry lemonade drink mix ( Country Time Lemonade or the like- pink lemonade mix also works)

1 c. sour cream

2 tsp lemon zest

3/4 c. water

3/4 c. oil

4 egg whites

3 drops of red food coloring

1 c. fresh raspberries


1 c. butter, softened

1 c. shortening

1/2 c. frozen raspberry lemonade concentrate, thawed

2 Tbsp milk

2 tsp vanilla

zest from 1 lemon

2 lb package or 7.5 c. confectioners sugar

3-4 drops red food coloring

*I could have easily halved this and frosted all my cupcakes. I had a ton left over*


In a large bowl, whisk cake mix, pudding mix, nad drink mix together. Add sour cream, water, oil, lemon zest, and egg whites to the mix, and beat with an electric mixer for 2 minutes on medium speed.  Add drops of food coloring and mix in. Fold in raspberries and mix gently to incorporate.

Scoop batter into a muffin tin with cupcake liners (24).  Bake at 350 for 15-20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool completely before frosting.

For the frosting, cream butter, shortening, and lemon zest together. Add the lemonade concentrate, milk, and vanilla, and beat until smooth. Gradually add the sugar, mixing well until light and fluffy. Beat in the food coloring.

Pipe frosting on cupcakes and garnish with a raspberry on top.


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