My son said, “This is the best cupcake I’ve ever had,” in response to my question about what he thought. Add mint leaves, pink candy pearls, and fresh raspberries as garnish. Keep cupcakes in the fridge.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- 1 (18.25 ounce) package white cake mix
- 1 ¼ cups water
- 1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
- 3 egg whites
- ⅓ cup canola oil
- 2 cups milk
- 1 (3.4 ounce) package cheesecake-flavored pudding mix (such as Jell-O®)
- 7 cups confectioners’ sugar
- 1 cup butter, softened
- ½ cup frozen raspberry lemonade concentrate, thawed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Mix white cake mix, water, lemon-flavored gelatin mix, egg whites, and canola oil together in a bowl using an electric mixer on low for 30 seconds. Turn speed to medium and beat batter for 2 minutes. Fill muffin cups about 1/2-full with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Cool cupcakes completely, at least 30 minutes.
- Beat milk and cheesecake-flavored pudding mix together in a bowl using an electric mixer until smooth and thickened, about 2 minutes. Transfer pudding to a pastry bag fitted with an icing tip. Break an opening into each cupcake using the icing tip and gently squeeze pudding into cupcake until it begins to swell.
- Beat confectioners’ sugar, butter, and lemonade concentrate together in a bowl using an electric mixer until frosting is smooth and thickened; spread onto cupcakes.
- Using a tip and pastry bag to make icing rosettes looks nice, but you can also just frost the cupcakes with a knife.
Nutrition Facts
| Calories | 381 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 260 mg |
| Sugars | 56 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Made exactly as recipe suggested. Got lots of compliments from the kids & group I took to. However, I felt the cupcake was waay too moist with the pudding inside. Had to eat it with a fork on a plate and warn people what was inside so they didn’t think it was under cooked (people mentioned they thought this before I told them). And it didn’t have enough lemon flavoring to suit me. May try it again with a lemon cake mix (saves a step-but would be more yellow), or additional lemon zest. Icing also way too sweet to suit my taste. Will probably cut the sugar in half with the icing next time.
we loved these cupcakes. they were easy to make and a light taste. i liked the no food coloring approach for. definitely a keeper for something alittle different