Raspberry Lemonade Cupcakes
Description
Lemon-flavored cupcakes are filled with cheesecake-flavored pudding and topped with lemonade frosting in this sweet recipe for lemonade cupcakes.
Ingredients
•
1 (18 1/4 ounce) package white cake mix
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1 1/4 cups water
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1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
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3 egg whites
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1/3 cup canola oil
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2 cups milk
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1 (3 2/5 ounce) package cheesecake-flavored pudding mix (such as Jell-O®)
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7 cups confectioners' sugar
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1 cup butter, softened
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1/2 cup frozen raspberry lemonade concentrate, thawed
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2
Mix white cake mix, water, lemon-flavored gelatin mix, egg whites, and canola oil together in a bowl using an electric mixer on low for 30 seconds. Turn speed to medium and beat batter for 2 minutes. Fill muffin cups about 1/2-full with batter.
3
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Cool cupcakes completely, at least 30 minutes.
4
Beat milk and cheesecake-flavored pudding mix together in a bowl using an electric mixer until smooth and thickened, about 2 minutes. Transfer pudding to a pastry bag fitted with an icing tip. Break an opening into each cupcake using the icing tip and gently squeeze pudding into cupcake until it begins to swell.
5
Beat confectioners' sugar, butter, and lemonade concentrate together in a bowl using an electric mixer until frosting is smooth and thickened; spread onto cupcakes.