Lemonade and Raspberry Cupcake Delights

Ingredients 0/12

Step 1

Lightly heat your oven to 350°F and lining a muffin tin with paper liners. In a large bowl, combine the white cake mix, water, lemon gelatin, egg whites, and canola oil. Use a mixer on low speed for about 30 seconds to blend everything, then turn it up to medium and beat for another two minutes until the batter is smooth. Spoon the batter into the muffin cups, filling each about halfway.

Step 2

Pop the tray into the oven and bake for around 15 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely, which should take at least half an hour.

Step 3

While they’re cooling, whip up the filling by beating the milk and cheesecake pudding mix together until thick and creamy. Spoon this into a piping bag fitted with a small tip, then carefully poke a hole in the center of each cupcake and fill it with the pudding until you see it puff up a bit.

Step 4

Finally, make the frosting by mixing together confectioners’ sugar, butter, and lemonade concentrate until it’s smooth and fluffy. Spread the frosting over the cupcakes, and they’re ready to enjoy!