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Raspberry Lemonade Cupcakes

These Raspberry Lemonade Cupcakes are a cake mix hack embellished with white chocolate raspberry lemonade frosting. The white chocolate ganache and easy fluffy frosting elevates them to bakery level.

how to make Raspberry Lemonade Cupcakes

Summer Raspberry Lemonade Cupcakes

These easy Raspberry Lemonade Cupcakes taste just like Summer. The  top of each little white cupcake is frosted first with white chocolate ganache then a light and fluffy raspberry flavored buttercream frosting. These sweet and tangy cupcakes are certain to brighten any day and the simplicity of the ingredients makes it a terrific kid friendly project as well. The white chocolate ganache adds an unexpected twist to the flavor and texture. Warm weather perfection.
cake mix recipe for Raspberry Lemonade Cupcakes

Baking Cupcakes is a Year-Round Activity

It will likely come as no surprise that baking is a year round sport at our house especially when I feel inspired to make sweets like these handheld goodies. Any excuse to bake will do. When making these cupcakes, keep in mind, you could skip the white chocolate, if you’re pressed for time. Also, when using a cake mix, use buttermilk or milk in place of the water called for on the box for a richer flavor. I used a piping bag to make the topping but, these can be frosed using a knife, if you prefer.
Other handheld cupcake recipes we love:
Easy recipe for Raspberry Lemonade Cupcakes

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Raspberry Lemonade Cupcakes

Prep Time20 minutes
Cook Time20 minutes
Chill time2 hours
Total Time2 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: lemonade-cupcakes, raspberry-lemonade-cupcakes
Servings: 12 cupcakes
Calories: 362kcal
Author: Melissa Sperka


  • 1 15.25 oz box white cake mix
  • 1/3 cup vegetable oil
  • 1 12 oz can frozen raspberry lemonade concentrate thawed
  • 1/2 cup buttermilk
  • 3 large eggs
  • 3 tsp raspberry flavoring divided
  • 2 Tbsp lemon zest divided
  • few drops red/pink food coloring
  • 2 cups heavy cream plus 2 Tbsp
  • 1 3.4 oz box instant lemon pudding
  • 6 oz white chocolate chips [about 3/4 cup]


  • The cupcakes: Preheat the oven to 350°F. Prepare a standard 12 cup muffin tin with cupcake liners. Set aside.
  • In a mixing bowl, beat together the cake mix, 1/3 cup of oil, and 1/2 cup thawed raspberry lemonade concentrate, 1/2 cup buttermilk, 3 eggs, 1 tsp of raspberry flavoring and 1 Tbsp lemon zest . Mix on low speed until the batter is fully combined then add a few drops of food coloring.
  • Mix on medium speed for around 2 minutes.
  • Using a 4 ounce ice cream scoop, fill each muffin cup about 2/3 full and place into the oven to bake for 18-22 minutes.
  • Cool completely on wire racks before glazing.
  • The icing: Using a mixer, whip 2 cups of heavy cream until it begins to thicken slightly. To the cream add the entire box of lemon pudding mix.
  • Add 1/4 cup thawed raspberry lemonade concentrate, 1 Tbsp lemon zest, one tsp of raspberry flavoring and a few drops of food coloring to make it pretty and pink.
  • Whip until stiff peaks form then refrigerate until you're ready to frost the cupcakes.
  • The white chocolate ganache: Melt 6 oz of white chocolate chips with 2 Tbsp heavy cream in the microwave. Heat at 30 second intervals and stir like crazy until the ganache is completely smooth. Continue this process, until all of the white chocolate chips have completely melted. Drizzle in one teaspoon of raspberry flavoring at the end.
  • After the cupcakes have cooled, glaze each cupcake with a teaspoon of the white chocolate then set the cupcakes aside to allow it to harden.
  • Ice the cupcakes with the creamy icing and garnish as desired.
  • Refrigerate until serving. .


Serving: 1cupcake | Calories: 362kcal | Carbohydrates: 29g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 60mg | Potassium: 129mg | Fiber: 1g | Sugar: 25g | Vitamin A: 672IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



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