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