Happy Monday, everyone! Anyone having a case of the Monday blues?? I have to say though, my Monday isn’t particulary blue seeing as I only have a 3 day work week this week!! woo hoo!! On Thursday, I’m headed to BlogHer Food in ATLANTA!!! I can’t even wait! My mom is flying up with me on Thursday (she is spending the weekend w/ family friends while I’m at the conference).
Anyhow, let me start your week with a little something sweet:
Remember my confession last week? Well, this recipe is another (gasp) boxed cake mix recipe! I just can’t help myself! Boxed cake is just EASY, and let’s be honest – I’m lazy all about shortcuts when it comes to baking! I’ve been on a raspberry kick lately and was feeling the whole fresh lemon and berry thing and decided to whip these up (hoping that they would work).
Well they did, and they were delicious. SUPER moist – like really really moist. Which is fantastic, because there is nothing I hate more than a DRY cupcake!
Enjoy this sweet and tangy lemony delight, friends! If you want to follow along with what’s happening while I’m at the conference (and I hope you will), you can see it all on my Twitter! And while you’re at it, I hope you’ll stop by and “Like” my facebook page! You guys are the best!
Lemon Raspberry CupcakesIngredients:
Yields: 24 Cupcakes
1 box yellow cake mix (Pillsbury)
1 sm instant lemon pudding
1 cup water
1/3 cup oil
1/8 cup lemon juice
2 cups raspberries (fresh is best, but frozen will work also)
2 8oz cream cheese, softened
1 stick butter
1 cup powdered sugar
4 TBS lemon juice
1 tsp vanilla extract
fresh raspberries for garnish
Preheat oven to 325°. Line muffin tins with cupcake paper. Mix together first six cupcake ingredients until combined well. Then, gently fold in the raspberries.
Fill lined muffin tins with batter, about 2/3 full (Tip: I like to use a large cookie dough scoop - works fabulously!). Bake according to box mix instructions (mine took a little on the longer side, but I think it varies based on oven temperatures!). Remove from oven then remove cupcake from tin and allow to cool completely on a cooling rack.
Mix together frosting ingredients. Pour into a pastry bag with tip of choice (or you can use a ziplock with the corner cuy off) and pipe on to cooled cupcakes. Top with a fresh raspberry (because they look so darn pretty!).
Enjoy this little lemony delight!
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