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Camelia

Lemon Raspberry Cupcakes

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Course: Dessert
Ingredients Method

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 - 21 oz 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

Method
 

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


    Enjoy!