Lemon Cupcakes with Lemon Raspberry Buttercream

Light and fluffy lemon cupcakes topped with a richly decadent, but light enough to enjoy raspberry lemon buttercream that uses fresh lemons, lemon zest, and fresh raspberries. The combination plus baking hacks takes box mix cupcakes and elevates them to be better than the box, and your new family favorite.

You guys, I am not the world’s best baker, which is one of the reasons I love using a boxed mix. It gives me consistent results every time. However, sometimes I want better than the box, which is why I am insanely proud of these beautiful lemon cupcakes with lemon raspberry buttercream. They are made with a cake mix to start. I then make some strategic swaps to take the cake mix from ordinary to extraordinary. They ended up light, fluffy, and super flavorful.

Then I topped these upgraded lemon cupcakes with the MOST MAGICAL lemon raspberry (cream cheese) buttercream on the planet. You will feel like you are biting into sunshine when those sweet and sour notes hit your tongue, and that freshness envelopes your tastebuds.

Ingredients :

• 1 box White Cake Mix (16.25 ounces)
• 1/2 cup butter, melted
• 3 eggs
• 1 1/4 cup milk
• 1 Tbs lemon juice

Lemon Raspberry Buttercream

• 4 cups powdered sugar
• 2 Tbs lemon juice
• 1 cup butter
• 2 Tbs milk
• 2 Tbs Lemon Zest (approx 1 lemon)
• 1/3 cup fresh raspberries
• 4 ounces cream cheese (optional)

Garnish

• Fresh berries

Instructions :

1. Preheat oven to 350 degrees F.
2. In a large bowl mix together the cake mix, eggs, milk, butter, and lemon juice, using a hand mixer.
3. Fill 18 cupcake tins, with liners in place, filling 3/4 of the way full.
4. Bake in preheated oven 14-18 minutes, until slightly golden brown on top, and until toothpick inserted in center comes out clean.
5. Remove from oven and remove from tin, let cool on cooling rack.
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for full instruction eazypeazymealz.com

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