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.

Easy Raspberry Lemonade Cupcakes Recipe

These easy Raspberry Lemonade Cupcakes feature the flavors of 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. How to make Raspberry Lemonade Cupcakes: (Scroll down for full printable recipe.)

Prepare Pan – Preheat the oven to 350°F. Prepare a standard 12 cup muffin tin with cupcake liners. Set aside.
Batter – Beat together the cake mix, oil, and thawed raspberry lemonade concentrate, buttermilk, eggs, raspberry flavoring and 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.
Transfer to Pan – Using a 4 ounce ice cream scoop fill each muffin cup about 2/3 full.
Oven – Place into the oven to bake for 18-22 minutes.
Cool completely on wire racks before glazing.
Make Icing – Whip heavy cream until it begins to thicken slightly. To the cream add the lemon pudding mix.
Lemonade – Add thawed raspberry lemonade concentrate, lemon zest, raspberry flavoring and a few drops of food coloring to make it pretty and pink.
Whip – Whip until stiff peaks form then refrigerate until you’re ready to frost the cupcakes.
White Chocolate Ganache – Melt white chocolate chips with heavy cream in the microwave. Heat at 30 second intervals and stir 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.
Assemble – 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.
Pipe the frosting onto the cupcakes with the creamy icing and garnish as desired.
Refrigerate until serving.

cake mix recipe for Raspberry Lemonade Cupcakes

How to Make the BEST Raspberry Lemonade Cupcakes Recipe

Ingredients you’ll need to make Raspberry Lemonade Cupcakes: White cake mix, vegetable oil, frozen raspberry lemonade concentrate, buttermilk, large eggs, raspberry flavoring, lemon zest, few drops red-pink food coloring, heavy cream, instant lemon pudding, white chocolate chips.
Kitchen tools you’ll need: Cupcake pan, medium bowl, small bowl, measuring cups and spoons, hand mixer or stand mixer, icing spatula or piping bag.
When making these cupcakes keep in mind you could skip the white chocolate, if you’re pressed for time.
When using a cake mix elevate the flavor by using 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.
Store Raspberry Lemonade Cupcakes chilled in the refrigerator for up to 4 days.

Easy recipe for Raspberry Lemonade Cupcakes

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