Ingredients
- Cupcakes:
- 1 (18.25 ounce) package white cake mix
- 1 ¼ cups water
- 1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
- 3 egg whites
- Filling:
- 2 cups milk
- 1 (3.4 ounce) package cheesecake-flavored pudding mix (such as Jell-O®)
- Frosting:
- 7 cups confectioners' sugar
- 1 cup butter, softened
- ½ cup frozen raspberry lemonade concentrate, thawed
Why This Recipe Is A Must Try
Pro Cooking Tips
- Be careful not to overmix the batter to keep the cupcakes light and fluffy.
- Allow the cupcakes to cool completely before frosting to prevent melting.
Step 1
Heat your oven to 350°F and lining two muffin tins with paper liners. In a large bowl, combine the white cake mix, water, lemon gelatin powder, egg whites, and canola oil. Use an electric mixer on low speed for about 30 seconds, then crank it up to medium and beat for another two minutes until everything’s well blended. Scoop the batter into the liners, filling each about halfway.
Step 2
Pop the cupcakes in the oven and bake for around 15 minutes, or until a toothpick inserted in the center comes out clean. Once they’re done, let them cool completely — this usually takes at least half an hour. While they’re cooling, whip up the filling by beating the milk and cheesecake pudding mix together until it’s thick and smooth. Spoon the pudding into a piping bag with a small tip, then poke a hole in each cupcake and fill them gently until you see the filling start to puff out.
Step 3
Finally, make the frosting by mixing powdered sugar, butter, and lemonade concentrate until it’s creamy and fluffy. Spread the frosting on top of the cupcakes and enjoy the bright, fruity flavors!
