Description

Moist and fluffy lemon cupcakes filled with sweet-tart raspberry filling and topped with light, creamy whipped topping—perfectly balanced and refreshing.

Ingredients

1 box lemon cake mix

1/2 cup vegetable oil

3 eggs

1 cup buttermilk (or milk + 1 tbsp lemon juice)

Zest of 1 lemon

Optional: 1 tsp vanilla extract

1 cup fresh or frozen raspberries

2 tbsp sugar

1 tsp lemon juice

1 tsp cornstarch + 1 tbsp water (slurry)

1 1/2 cups heavy cream

1/4 cup powdered sugar

1/2 tsp vanilla

Garnish: fresh raspberries, lemon zest, or lemon slice

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Instructions

Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
Beat lemon cake mix, vegetable oil, eggs, buttermilk, lemon zest, and vanilla extract until smooth.
Fill cupcake liners 2/3 full and bake 18–20 minutes or until toothpick is clean; cool completely.
In a saucepan, cook raspberries, sugar, and lemon juice until bubbly and juicy.
Stir in cornstarch slurry and cook until thickened; cool and strain to remove seeds if desired.
Cut a hole in each cupcake center and fill with raspberry filling using a piping bag or spoon.
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form; pipe or spread on cupcakes.
Garnish with fresh raspberries, lemon zest, or lemon slices.

Notes

Frozen raspberries can be used if thawed first.

Buttermilk can be substituted with milk + lemon juice/vinegar.

For a dairy-free option, use coconut cream instead of heavy cream.

Adding cream cheese or gelatin stabilizes whipped cream for longer hold.

Store cupcakes in airtight container refrigerated up to 3 days; avoid freezing.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert, Cupcakes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: Approx. 250 kcal
Sugar: 18g
Sodium: 200mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg