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Recipes > Cupcakes > Lemon Raspberry Cupcakes

Lemon Raspberry Cupcakes

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Moist delicious lemon cupcake with a homemade raspberry filling then topped with a homemade raspberry buttercream.

Ingredients

  • 1 box of DH white cake mix
  • 1 cup of white flour
  • 1 cup of sugar
  • 3/4 tsp salt
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 4 egg whites
  • 1 cup sour cream
  • 1 cup of milk
  • 1/8 cup of oil
  • 12 oz frozen raspberries
  • 1 1/4 cup water
  • 1 cup of sugar
  • 3 Tblsp cornstarch dissolved in 1/4 cup of water
  • 1 lb of shortening
  • 1/4 cup of butter softened
  • 2lb bag of powedered sugar
  • 1/4-1/2 cup of heavy cream

Directions

For cupcakes:
  1. In mixer add box of cake mix, sugar, flour and salt.
  2. In seperate bowl add egg whites,sour cream,milk extracts and oil
  3. Mix dry ingrediants and slowly add the wet ingrediants and blend on med speed for 2 minutes.
  4. Scoop into muffin pan add a tsp of the raspberry filling and bake at 325 celcius for 18-20 minutes.
Raspberry filling:
  1. add all ingrediants into a pot, bring to boil over med-high heat then reduce to a simmer for 20 minutes.
  2. Remove from heat(you may strain out the rasp seeds if you wish) and slowly wisk in the dissolved cornstarch then place back on heat for about 5 minutes constantly stirring.
  3. Allow to cool
  4. Buttercream icing
  5. Add shortening and softened butter to mixer and beat well until combined. Add 1/2 of the cream and continue mixing until smooth. Slowly add all of the powdered sugar until well blended. Add remaining cooled raspberry filling into the icing and beat well.
  6. Once cupcakes have been cooled, ice in a swirl on top using your raspberry buttercream and serves.