15.25ozbox White Cake Mix (I used Duncan Himes brand)
3.4ozinstant lemon flavored pudding mix (I used Jell-o brand)
1cupfresh raspberries (plus additional for garnish)
Cream Cheese Frosting
16ouncescream cheeseroom temperature
½cupunsalted butterroom temperature
Fresh raspberries and small slices of lemon
Preheat oven to 350* F. Line 2 standard muffin tins with paper cups. Set aside.
In a large mixing bowl add the contents of the supermoist lemon cake mix, instant lemon pudding mix, eggs, vegetable oil, whole milk, lemon zest and lemon juice.
Whisk the ingredients for 2 minutes or until smooth and no lumps remain. Do not overmix your batter.
In a small bowl add the fresh raspberries and all-purpose flour. Toss to fully coat the raspberries with the flour. This will help keep the raspberries from sinking to the bottom of the batter when baked.
Gently stir the raspberries into the cupcake batter until well distributed. Don’t overmix!
Evenly distribute the cupcake batter into the 24 paper lined muffin tins. They should be ⅔ - ¾ full.
Bake for 20-22 minutes or until lightly golden at the edges and a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan, on the counter, for 10 minutes then transfer them to a cooling rack to cool completely.
While your cupcakes are baking you can make your cream cheese frosting by adding to a large mixing bowl the cream cheese and unsalted butter. Beat on medium-high speed for 2-3 minutes, or until smooth and fluffy.
Add the sifted powdered sugar, one cup at a time, to the cream cheese and beat to combine.
To the cream cheese mixture add the lemon zest, lemon juice, vanilla extract and heavy cream. Beat for an additional 1-2 minutes until light and fluffy. Note: If your frosting is too thin you can add additional powdered sugar. You will want to start with ½ cup and adjust from there to get a consistency that will be easily piped onto the cupcake but that will also hold its shape.
You will transfer your cream cheese frosting to an extra large piping bag, or zip top bag with the corner snipped off, that has been fitted with a large piping tip. Refrigerate for 1-2 hours while your cupcakes are baking and cooling. This will allow the frosting to firm up so that it is easier to pipe onto the cupcakes.
Transfer your cooled cupcakes to a serving platter and pipe the cream cheese frosting onto each cupcake. Garnish with a single fresh raspberry and small slice of fresh lemon if desired.
Storage:You can store these cupcakes in a covered container, in the refrigerator for up to 3 days.Tips:
Try to find small fresh raspberries to use in this recipe. They get distributed into the cupcake batter more evenly. If your raspberries are on the larger size you may need to carefully cut them in half making sure to not make them mushy.
You must toss the raspberries in flour before adding them to the batter. This will help keep the raspberries from sinking to the bottom of the batter when baked.
Before you begin baking, make sure your butter, eggs, and cream cheese have all come to room temperature. Cold ingredients do not bond.
Make sure your frosting has chilled for 1-2 hours to allow the frosting to firm up so that it is easier to pipe onto the cupcakes.
For my piping tips I like to use the Wilton large star tips such as the 6B or 8B ones.