Monday, May 16, 2011
Lemon Raspberry Cupcakes
Happy Monday, everyone! Anyone having a case of the Monday blues?? I have to say though, my Monday isn’t particulary blue seeing as I only have a 3 day work week this week!! woo hoo!! On Thursday, I’m headed to BlogHer Food in ATLANTA!!! I can’t even wait! My mom is flying up with me on Thursday (she is spending the weekend w/ family friends while I’m at the conference).
Anyhow, let me start your week with a little something sweet:
Remember my confession last week? Well, this recipe is another (gasp) boxed cake mix recipe! I just can’t help myself! Boxed cake is just EASY, and let’s be honest – I’m lazy all about shortcuts when it comes to baking! I’ve been on a raspberry kick lately and was feeling the whole fresh lemon and berry thing and decided to whip these up (hoping that they would work).
Well they did, and they were delicious. SUPER moist – like really really moist. Which is fantastic, because there is nothing I hate more than a DRY cupcake!
Enjoy this sweet and tangy lemony delight, friends! If you want to follow along with what’s happening while I’m at the conference (and I hope you will), you can see it all on my Twitter! And while you’re at it, I hope you’ll stop by and “Like” my facebook page! You guys are the best! 🙂
Happy Monday!
Lemon Raspberry Cupcakes
Yields: 24 Cupcakes
Ingredients:
Cupcakes:
1 box yellow cake mix (Pillsbury)
1 sm instant lemon pudding
3 eggs
1 cup water
1/3 cup oil
1/8 cup lemon juice
2 cups raspberries (fresh is best, but frozen will work also)Frosting:
2 8oz cream cheese, softened
1 stick butter
1 cup powdered sugar
4 TBS lemon juice
1 tsp vanilla extract
fresh raspberries for garnishDirections:
Preheat oven to 325°. Line muffin tins with cupcake paper. Mix together first six cupcake ingredients until combined well. Then, gently fold in the raspberries.
Fill lined muffin tins with batter, about 2/3 full (Tip: I like to use a large cookie dough scoop - works fabulously!). Bake according to box mix instructions (mine took a little on the longer side, but I think it varies based on oven temperatures!). Remove from oven then remove cupcake from tin and allow to cool completely on a cooling rack.
Mix together frosting ingredients. Pour into a pastry bag with tip of choice (or you can use a ziplock with the corner cuy off) and pipe on to cooled cupcakes. Top with a fresh raspberry (because they look so darn pretty!).
Enjoy this little lemony delight!
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Sara — May 16, 2011 @ 12:05 pm
Oh man do those look good. I finally learned how to make a homemade cake from scratch but I will still use boxed in a pinch because, like you said, it’s so easy and I honestly still think they taste good! Enjoy your time at Blogher Food 🙂
Kristina replied: — May 16th, 2011 @ 12:47 pm
thanks Sara!
brandi@BranAppetit — May 16, 2011 @ 12:10 pm
these look great!
can’t WAIT for this weekend 🙂
Kristina replied: — May 16th, 2011 @ 12:47 pm
Ditto! 🙂
Emily Malloy @Cleanliness — May 16, 2011 @ 12:31 pm
These are darling!
RavieNomNoms — May 16, 2011 @ 12:37 pm
These look great! I just made lemon blueberry muffins…but I think I will pass mine up for the icing that is on your cupcakes haha!
Kristina replied: — May 16th, 2011 @ 12:47 pm
The icing is the best part!! hope you enjoy! 🙂
Mom — May 16, 2011 @ 1:39 pm
These look really yummy! I love your photos… Great job – Great presentations! I am excited to travel with you this week…it’s gonna be fun 🙂
Carolyn — May 16, 2011 @ 1:51 pm
Have fun at the conference. Wish I was going to one! Your cupcakes look wonderful!
Lindsay @ The Lean Green Bean — May 16, 2011 @ 2:06 pm
sounds like a delightful combination. two of my favs!
Lindsey@Lindselicious — May 16, 2011 @ 2:57 pm
There’s nothing wrong with some box cake mix, especially when you dress it up and frost it like you did! These look so yummy. =)
Kristina replied: — May 17th, 2011 @ 4:13 pm
agreed! No shame in box mix! 😉
val — May 16, 2011 @ 4:53 pm
These look DIVINE!
jenna expeimental_chef — May 16, 2011 @ 6:45 pm
These look so yum! i love how pure white the icing is. It adds some class to these little cupcakes!
Sharee — May 16, 2011 @ 7:11 pm
These look so yummy.Scratch cake takes so long, all the measuring etc so why not, I only used boxed mix and the only thing I would change is the cake mix. I only use Duncan Hines, their boxed cake mixes are the best, so moist always. I guess since that is the only boxed cake mixes my mother used when making b-day cakes and wedding cakes when I was a kid, I am bias.
Kristina replied: — May 27th, 2011 @ 10:42 am
Either one will work out fine… i’ve used both. Some people love one or the other! I actually don’t have a preference! 🙂
Jenn (Cookies Cupcakes Cardio) — May 16, 2011 @ 9:34 pm
Fabulous way to start the week….and hey, shortcuts are always a good idea for saving time! Your pictures are beautiful.
Kristina replied: — May 27th, 2011 @ 10:43 am
thank you Jenn!
Rekaya — May 16, 2011 @ 9:41 pm
Man those look good. You rock using box cake mix. Yummy!
The Food Temptress
megan @ whatmegansmaking — May 17, 2011 @ 10:21 am
beautiful! And let’s be honest…box cake mixes are just good! 🙂
PolaM — May 17, 2011 @ 10:48 am
Hi Kristina, my award from last week is back on! Please come and check it out: http://cookingitalianinthemidwest.blogspot.com/2011/05/roasted-tomato-pasta.html
Hopefully blogger won’t crash this time!
Kristina replied: — May 27th, 2011 @ 10:43 am
Thank you Pola for the honor 🙂
Chrissy — May 17, 2011 @ 12:36 pm
I love raspberry and lemon together…such a fun spring flavor!
The Café Sucré Farine — May 17, 2011 @ 3:48 pm
These are just beautiful!! Love the raspberry and lemon combination and you make it sound so simple!
Kristina replied: — May 17th, 2011 @ 4:13 pm
thank you! 🙂
sarah — May 18, 2011 @ 12:28 am
Gorgeous cupcakes! Love the lemon-raspberry combo! I get the Sunday blues more than the Monday blues…hope you have fun at the conference!
Kate@Diethood — May 19, 2011 @ 9:34 am
Just saw these on TK – they are gorgeous! I am loving the lemon/berry combination…my kinda dessert.
Joy — May 24, 2011 @ 10:07 pm
The cupcake looks great.
Katia — June 5, 2011 @ 2:27 pm
Could you use blueberries instead of raspberries and still acquire the same texture/color?
Michelle T — July 5, 2011 @ 9:43 am
Just made these yesterday . . . they are amazing. . . very reminiscent of the lemon-raspberry cheesecake at the Cheesecake Factory. =) The frosting did get very soft so I ended I refrigerating the finished cupcakes. If i were to make them again I think I would tinker with the frosting so that it could stand out at room temp . . . otherwise perfect. Thank you for sharing this perfect flavor combination.