Lemon Cupcakes with Lemon Raspberry Buttercream
Light and fluffy lemon cupcakes topped with a richly decadent, but light enough to enjoy raspberry lemon buttercream that uses fresh lemons, lemon zest, and fresh raspberries. The combination plus baking hacks takes box mix cupcakes and elevates them to be better than the box, and your new family favorite.
I picked everything I needed up at Save-A-Lot food stores, which meant I got great deals and even better produce! They have great private label products and brands, as well as national brands.
I love using the Save-A-Lot private label cake mixes, which work perfectly for these cupcakes, and are cost efficient and delicious. I usually use the Ginger Evans brand, which is amazing. I used it several times when testing this recipe, but must have cleaned them out because when I went back, there were no white cake mixes left. But keep in mind the Ginger Evan’s white cake mix works great here.
for full instruction please see : www.eazypeazymealz.com
I picked everything I needed up at Save-A-Lot food stores, which meant I got great deals and even better produce! They have great private label products and brands, as well as national brands.
I love using the Save-A-Lot private label cake mixes, which work perfectly for these cupcakes, and are cost efficient and delicious. I usually use the Ginger Evans brand, which is amazing. I used it several times when testing this recipe, but must have cleaned them out because when I went back, there were no white cake mixes left. But keep in mind the Ginger Evan’s white cake mix works great here.
Ingredients
- 1 box White Cake Mix (16.25 ounces)
- 1/2 cup butter, melted
- 3 eggs
- 1 1/4 cup milk
- 1 Tbs lemon juice
- Lemon Raspberry Buttercream
- 4 cups powdered sugar
- 2 Tbs lemon juice
- 1 cup butter
- 2 Tbs milk
- 2 Tbs Lemon Zest (approx 1 lemon)
- 1/3 cup fresh raspberries
- 4 ounces cream cheese (optional)
- Garnish
- Fresh berries
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl mix together the cake mix, eggs, milk, butter, and lemon juice, using a hand mixer.
- Fill 18 cupcake tins, with liners in place, filling 3/4 of the way full.
- Bake in preheated oven 14-18 minutes, until slightly golden brown on top, and until toothpick inserted in center comes out clean.
- Remove from oven and remove from tin, let cool on cooling rack.
- While cupcakes cool, mix together buttercream frosting by putting all the ingredients into a large mixing bowl, and using a hand mixer to mix until smooth. Cream cheese is optional, makes it thicker, and is my personal preference, but this buttercream works wonderfully without it as well.
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for full instruction please see : www.eazypeazymealz.com