Description
These raspberry lemon cupcakes are a burst of sunshine in every bite! With fluffy lemon cake, sweet raspberry swirls, and a light whipped topping, they’re the perfect fruity dessert for spring, summer, or any celebration. Easy to make and beautifully bright!
Ingredients
- For the Cupcakes:
- 1 box lemon cake mix (or yellow cake mix + 1 tbsp lemon zest)
- 3 large eggs
- ½ cup oil
- 1 cup water or lemon juice
- ½ cup raspberry preserves or raspberry pie filling
- Optional: fresh raspberries for garnish
- For the Topping:
- 1 tub whipped topping (Cool Whip) or 2 cups homemade whipped cream
- 1 teaspoon lemon zest (for garnish)
- Optional: raspberry sauce or lemon curd drizzle
Instructions
- Preheat oven to 350°F (175°C) and line 2 muffin tins with cupcake liners.
- In a large bowl, prepare the lemon cake mix using eggs, oil, and water or lemon juice. Mix until smooth.
- Fill each cupcake liner about 2/3 full with batter.
- Drop a small spoonful of raspberry preserves into each cupcake and swirl gently with a toothpick.
- Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely.
- Top each cupcake with whipped topping. Garnish with lemon zest, raspberry sauce, or a fresh raspberry if desired.
- Chill before serving for best flavor and texture.a
Notes
- For a filled-center surprise, scoop out a bit of baked cupcake and pipe in raspberry preserves.
- Swap lemon cake for vanilla for a subtler citrus touch.
- Homemade whipped cream gives an extra rich finish—just whip 1 cup of heavy cream with 2 tbsp powdered sugar.
