Lemon Raspberry Cupcakes

Ingredients ; 

1 box of Lemon Cake mix

1 C water

1/2 C unsalted butter, softened

3 large eggs

2 C fresh Raspberries

1 Cupcake pan

Cupcake liners

Directions ;

Preheat oven to 350 degrees and line cupcake pan with the liners

Using a hand or standing mixer, beat together all ingredients until combined and mixed

Gently fold in the fresh raspberries

Scoop ¾ batter into the liners

Bake in the oven for 19 minutes or until a light golden brown

Allow to cool completely

Lemon Frosting

2 C unsalted butter, softened

4 ½ C powdered sugar

3 – 6 Heavy whipping cream

2 tbsp fresh lemon juice

1 large lemon, zested

1 large piping bag with star tip

1 – 21oz Raspberry pie filling

Directions ;

Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, lemon juice and lemon zest until smooth and stiff with peaks

Scoop frosting into the piping bag

Crumble Topping ; 

½ C light brown sugar

¼ C sugar

1 tsp ground cinnamon

¼ tsp kosher salt

½ C unsalted butter, melted

1 ¼ C flour

Directions ; 

Combine all ingredients into a medium bowl

Using your fingers, mix ingredients together until combined and crumble like

Building the cupcake directions

Pipe a ring of frosting onto the top of the cupcake

Repeat step again to have a “wall” of frosting

Scoop some of the raspberry pie filling into the center of the frosting

Sprinkle some crumble on top

Enjoy!

Lemon Raspberry Cupcakes

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Ingredients

• 1 box of Lemon Cake mix
• 1 C water
• 1/2 C unsalted butter, softened
• 3 large eggs
• 2 C fresh Raspberries
• 1 Cupcake pan
• Cupcake liners
• Lemon Frosting ;
• 2 C unsalted butter, softened
• 4 ½ C powdered sugar
• 3 - 6 Heavy whipping cream
• 2 tbsp fresh lemon juice
• 1 large lemon, zested
• 1 large piping bag with star tip
• 1 - 21oz Raspberry pie filling
• Crumble Topping ;
• ½ C light brown sugar
• ¼ C sugar
• 1 tsp ground cinnamon
• ¼ tsp kosher salt
• ½ C unsalted butter, melted
• 1 ¼ C flour

Instructions

Preheat oven to 350 degrees and line cupcake pan with the liners
Using a hand or standing mixer, beat together all ingredients unti combined and mixed
Gently fold in the fresh raspberries
Scoop ¾ batter into the liners
Bake in the oven for 19 minutes or until a light golden brown
Allow to cool completely
Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, lemon juice and lemon zest until smooth and stiff with peaks
Scoop frosting into the piping bag
Combine all ingredients into a medium bowl
Using your fingers, mix ingredients together until combined and crumble like
Building the cupcake directions
Pipe a ring of frosting onto the top of the cupcak
Repeat step again to have a “wall” of frosting
Scoop some of the raspberry pie filling into the center of the frosting
Sprinkle some crumble on top