Description
Raspberry Lemon Heaven Cupcakes are delightful, moist lemon-flavored cupcakes bursting with fresh raspberries and topped with a light, fluffy lemon pudding frosting. Perfect for summer gatherings or any occasion that calls for a bright, fruity dessert, these cupcakes combine the tangy zest of lemon with the sweet juiciness of raspberries for a heavenly treat.
Ingredients
Scale
Cake Ingredients
- 1 box lemon cake mix (plus ingredients listed on the box)
- 1 cup fresh raspberries
Frosting Ingredients
- 1 package (3.4 oz) instant lemon pudding mix
- 1 cup cold milk
- 1 container (8 oz) whipped topping (thawed)
- 1 teaspoon lemon zest
- Fresh raspberries and lemon slices for garnish (optional)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and ensure easy removal.
- Prepare cake batter: Prepare the lemon cake mix according to the package instructions, including all required additional ingredients. Gently fold in 1 cup of fresh raspberries, being careful not to break them up too much to keep raspberry bursts in the cupcakes.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake cupcakes: Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean indicating they are fully baked.
- Cool cupcakes: Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting to ensure the topping holds its shape.
- Make lemon frosting: While the cupcakes are cooling, whisk together the instant lemon pudding mix and cold milk in a bowl until the mixture thickens, about 2 minutes.
- Fold in whipped topping and zest: Gently fold the whipped topping and lemon zest into the thickened pudding mixture until smooth and fluffy, creating a light lemon fluff frosting.
- Frost cupcakes: Once cupcakes are completely cooled, spread or pipe the lemon fluff frosting generously on top of each cupcake for a beautiful finish.
- Garnish and serve: Garnish each cupcake with a fresh raspberry or a small slice of lemon if desired. Refrigerate cupcakes until ready to serve to keep the frosting fresh and firm.
Notes
- For an extra lemony punch, brush cooled cupcakes with a little fresh lemon juice before frosting.
- Best served chilled to maintain the fluffy texture of the frosting and freshness of the raspberries.
- Handle raspberries gently to avoid excessive berry bleed into the batter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 18g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
