New this month
Get the Allrecipes magazine

Raspberry Lemonade Cupcakes


"When I asked my son what he thought, he replied, 'This is the best cupcake I've ever had!' Garnish with fresh raspberries, pink candy pearls, and mint leaves. Keep cupcakes refrigerated."
Added to shopping list. Go to shopping list.


1 h 5 m servings 381 cals
Original recipe yields 24 servings (24 cupcakes)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. Beat confectioners' sugar, butter, and lemonade concentrate together in a bowl using an electric mixer until frosting is smooth and thickened; spread onto cupcakes.


  • Cook's Note:
  • 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

Per Serving: 381 calories; 13.9 g fat; 63.1 g carbohydrates; 2.7 g protein; 22 mg cholesterol; 260 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 3
Most helpful
Most positive
Least positive

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 ...

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

Excellent! It's the combination of flavors that make it so good. They require some work though. Next time I'll get a baking syringe to inject the pudding. I used a straw to poke a hole and t...