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Side view Lemonade cupcakes on a yellow plate and on a white cake platter with half of lemons and a glass of lemonade on a pink surface. text "lemonade cupcakes with raspberry filling"
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Lemonade Cupcakes with Raspberry Filling

These Lemonade Cupcakes with Raspberry filling are a refreshing flavorful treat that everyone will enjoy.
Prep Time15 minutes
Cook Time40 minutes
Additional Time1 day
Total Time1 day 55 minutes
Course: Cake & Cupcakes
Cuisine: American
Keyword: Lemonade Cupcakes with Raspberry Filling
Servings: 20 cupcakes
Calories: 357kcal
Author: Michaela Kenkel

Ingredients

  • Filling make 24 hours before the cake
  • 1 - 12 ounce package frozen raspberries
  • 1/2 cup water
  • zest and juice of 1 lemon about 2 T of each
  • 1/4 cup sugar
  • 2 Tablespoons of cornstarch dissolved in 2 Tablespoons of water
  • Cake:
  • 1 – 15.25 ounce box white cake mix
  • 3/4 cup frozen concentrate lemonade
  • 1/2 cup water
  • 4 egg whites
  • 1/3 cup vegetable oil
  • a couple drops of yellow food coloring optional
  • Frosting:
  • 6 cups powdered sugar
  • 2 sticks salted butter
  • 3-4 Tablespoons of Lemonade concentrate.
  • yellow food coloring
  • Fresh Raspberries

Instructions

  • Filling
  • In a saucepan bring water and raspberries to a boil, reduce and simmer for about 10 minutes, stirring occasionally. Strain the seeds out, and return sauce to saucepan, add sugar, lemon juice and zest and simmer for another 5 minutes or so. Add cornstarch/water mixture and simmer and stir until it thickens. About 5 minutes more. Place in refrigerator for 24 hours to set.
  • Preheat oven to 350 degrees, and line cupcake pan with liners.
  • Stir ingredients together until incorporated and then beat for 2 minutes. Fill cupcake liners about 2/3 full.
  • Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.
  • Cool.
  • Frosting
  • Beat butter until creamy. Add half of the powdered sugar and mix in, add the rest and the lemonade, mix until incorporated and beat until fluffy. Add a couple of drops of yellow food coloring until desired color is achieved.
  • With a knife make a small hole in the middle of the cupcake,
  • Fill that hole with raspberry filling.
  • Pipe frosting onto cupcakes and top off with a fresh raspberry.
  • Store in the fridge.

Nutrition

Serving: 1g | Calories: 357kcal | Carbohydrates: 54g | Protein: 2g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 25mg | Sodium: 161mg | Fiber: 1g | Sugar: 46g