RASPBERRY-LEMONADE CUPCAKES
- Cooks . com
- May 31, 2016
- 1 min read
RASPBERRY-LEMONADE CUPCAKES 2 tbsp. lemon zest 2 tbsp. lemon juice 1 (18.25 oz pkg) white cake mix 3 egg whites 2 tbsp. canola oil 6 oz fresh raspberries 2 (16 oz each cans) vanilla frosting
Preheat oven to 350°F. Line 18 muffin cups with liners.
In bowl, with mixer on medium-low speed, beat cake mix, 1-1/3 cups water, egg whites, oil, and 2 tablespoons lemon juice, and 1 tablespoon zest until blended.
On medium speed, beat 2 minutes. Divide evenly among liners. Gently press 1 raspberry 1/2-inch down into batter of each cupcake.
Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool completely.
In a bowl, stir together frosting and remaining 1 tablespoon zest. Spread over cupcakes.
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