Tangy Lemon and Raspberry Cupcakes

Tangy Lemon and Raspberry Cupcakes


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White cake mix becomes a citrusy treat thanks to just a few additional ingredients. These tart lemon cupcakes are topped with a cream cheese raspberry frosting, creating one rich and flavorful dessert.

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Time needed

15-20 min preparation + 15-20 min cooking

Serving Size / Yield

24 servings


  • Cakes
  • 1 18.25 oz. package Yellow Cake Mix
  • 2 Eggs
  • 2/3 C. Water
  • 4 Tbs. Lemon Juice
  • Frosting
  • 1/2 C. (1 stick) Butter, softened
  • 1 8 oz. package Cream Cheese, softened
  • 2 lb. Powdered Sugar
  • 1/4 C. Seedless Raspberry Preserves
  • 2 Tsp. Raspberry Extract

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Preheat oven to 350 degrees. Line 2 12-muffin tins with paper baking cups. Combine cake mix, eggs, about half of the water and lemon juice in a medium-sized bowl. Beat with mixer on medium speed for several minutes. Add remaining water to mixture, then beat for another few minutes. Divide batter among muffin tins. Bake 15-20 minutes or until toothpick inserted in center comes out clean.
While cupcakes are baking, in a medium bowl, beat the butter and cream cheese until fluffy. Add the powdered sugar, raspberry preserves, and raspberry extract to the mixture. Wait until cupcakes are cool before frosting.

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