Okay this is the last cupcake recipe I’ll be posting for a while!  In case you missed them, here are the links to the lemon ones and the chocolate ones.  My mom made the cupcake part and I did the raspberry cream frosting.  These were definitely my favorite cupcakes of the three types!

Raspberry Cream Cupcakes

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large egg whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
Polner’s raspberry jam (pure fruit)
12 ounces fresh or frozen raspberries (thawed)
1 cup heavy whipping cream
1/3 cup powdered sugar

Cupcakes
Beat cake mix, water, egg whites , butter, and extract with an electric mixer for 2 minutes.  Spoon 1/3 cup batter into each lined muffin tin.  Spoon some raspberry jam on the top of each one and swirl the jam into the batter.  Bake at 350 degrees for about 15 minutes.  Let cool.

Raspberry Cream “Frosting”
Mash raspberries.  Beat heavy whipping cream and powdered sugar together (in a cold metal bowl and cold beaters) until firm peaks form.  Gently fold in raspberries.  Pipe onto cupcakes and garnish with additional raspberries as desired.

Yields 18 cupcakes

 

Enjoy!

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Tasty Tuesday
Tempt My Tummy Tuesday
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Tuesday Night Supper Club
Tatertots & Jello

I made these cupcakes for my mom’s birthday brunch, and they were quite a hit!  Hope you enjoy the recipe (for a special occasion, of course!) as well!

Lemon Cupcakes (with Lemon Filling and Lemon Buttercream Frosting) 

Lemon Cupcakes
1 box lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small box lemon pudding mix (instant) 

Lemon Filling (the only part of this recipe that is low-fat!)
3/4 cup sugar
3 Tbsp. cornstarch
1/4 tsp. salt
2/3 cup water
1 Tbsp. butter
1 tsp. grated lemon peel
1/4 cup lemon juice
2 drops yellow food coloring, if desired 

Lemon Buttercream Frosting
6 cups powdered sugar
2/3 cup butter, softened
2 to 4 Tbsp. lemon juice
1 tsp. grated lemon peel 

To make the cupcakes
Combine lemon cake mix and lemon pudding mix.  In the bowl of a mixer, combine all wet ingredients and mix well.  Add dry ingredients and beat for 2 minutes.  Fill lined muffin tins 2/3 full with batter.  Bake in a preheated oven (350 degrees) for 25-30 minutes until toothpick comes out clean.  When cupcakes are cool, hollow out a small hole in the middle of each cupcake using a knife. 

To make the filling
In a saucepan, combine sugar, cornstarch, and salt.  Gradually add the water and cook over medium heat, stirring constantly until it thickens and comes to a boil.  Boil, while stirring, for one minute, then remove from heat.  Add butter and lemon peel and stir until butter is melted.  Stir in lemon juice and food coloring.  Chill filling (covered with a layer of plastic wrap to prevent a hard skin from forming) in the fridge for at least two hours.  When ready to assemble the cupcakes, use a small teaspoon to spoon the filling into the holes you created in the cupcakes. 

To make the frosting
Combine powdered sugar and butter in a mixing bowl using an electric mixer on low.  Beat in just enough lemon juice to make it smooth and spreadable.  Add the grated lemon peel and beat until combined.  If too runny, add more powdered sugar; if too dry, add more lemon juice.  Frost each cupcake using a decorating bag and frosting tip (I used Wilton tip 4B for these, but I also like 1M).

Yields 24 cupcakes

Store cupcakes in fridge until ready to be served, and refrigerate any leftovers.

Enjoy!

Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.

Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table
Tuesday Night Supper Club
Tatertots & Jello