raspberry lemonade cupcakes

Ingredients

• Servings: 24
• cupcakes:
• 1 (18.25 ounce) package white cake mix
• 1 1/4 cups water
• 1 (3 ounce) package lemon-flavored gelatin mix (such as jell-o®)
• 3 egg whites
• 1/3 cup canola oil
• 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
• 1/2 cup frozen raspberry lemonade concentrate, thawed

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper liners.
• mix white cake mix, water, lemon-flavored gelatin mix, egg whites, and canola oil together in a bowl using an electric mixer on low for 30 seconds. turn speed to medium and beat batter for 2 minutes. fill muffin cups about 1/2-full with batter.
• bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. cool cupcakes completely, at least 30 minutes.
• beat milk and cheesecake-flavored pudding mix together in a bowl using an electric mixer until smooth and thickened, about 2 minutes. transfer pudding to a pastry bag fitted with an icing tip. break an opening into each cupcake using the icing tip and gently squeeze pudding into cupcake until it begins to swell.
• beat confectioners' sugar, butter, and lemonade concentrate together in a bowl using an electric mixer until frosting is smooth and thickened; spread cupcakes.