Lemon Cupcakes with Raspberry Buttercream as served at Stephanie and Corbin's reception

 

Lemon Cupcakes with Raspberry Buttercream

Ingredients

FOR THE CUPCAKES:

• 1 package lemon cake mix
• 1 (3.4 ounce) package instant lemon pudding
• 2/3 cup water
• ½ cup vegetable oil
• 1 teaspoon lemon zest
• 1/3 cup fresh lemon juice (from 2 lemons)
• 4 large eggs
• 1 tbl TruLemon crystals

Instructions

1.             Preheat oven to 350 degrees. Line 24 muffin tins with cupcake liners.

2.             In a large bowl, whisk together cake mix and dry pudding in a large bowl. Add water, oil, lemon juice, eggs, and lemon zest, TrueLemon, and stir to combine.

3.             Fill cupcakes 2/3 full. Bake 16-18 minutes

4.             Cool pan. Place on cooling rack and cool completely.

Makes 22-24 cupcakes

RASPBERRY BUTTERCREAM

1 cup unsalted butter softened

3 ½ cups powdered sugar

1 tbl heavy cream (I used less)

1 tsp vanilla extract

1/3 cup raspberry preserves or jam

Pinch of salt

 

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth.  Mix in the powdered sugar, heavy cream and vanilla extract until well combined.  Add in the raspberry preserves and salt, continue mixing until fully combined.  Frost the cupcakes as desired.