Raspberry Lemonade Cupcakes

A few weeks ago, I tried out these Raspberry Cupcakes I found on Pinterest!  I made half the recipe for our bible study and everyone agreed that they were delicious!  The pin pointed me to this great blog, Six Sisters Stuff for the recipe!  I tweaked it a bit and used a different icing recipe.

(Sorry they're in a cup...I had already put them in there to take to other people before I realized I hadn't gotten a picture!)

Raspberry Lemonade Cupcakes

Ingredients

Cupcakes

1 package white cake mix
1 small package vanilla instant pudding
3 Tbsp sweetened raspberry lemonade drink mix (like Country Time Lemonade- pink lemonade mix works too)
1 cup sour cream
2 tsp lemon zest
3/4 cup water
3/4 cup oil
4 whites eggs

1 cup fresh raspberries

Icing

1 box of powdered sugar

1 stick of butter, softened

1 t vanilla extract

1 can of frozen raspberry lemonade concentrate, thawed
1 lemon

Directions

1. In a large bowl, whisk cake mix, pudding mix, and drink mix together.

2.  Add sour cream, lemon zest, water, oil, and egg whites to the dry mix.  Beat with electric mixer on medium speed for about two minutes.

3.  Fold in raspberries and mix gently to incorporate.

4. Scoop batter into 24 lined muffin tins.  Bake at 350 degrees for 15-20 minutes until a toothpick inserted in one comes out clean.

5.  Allow to cool completely before frosting the cupcakes.

Frosting Directions

6.  Prepare the frosting by creaming the butter and powdered sugar together.  Add vanilla and mix together.  Add zest from one lemon and the lemon juice from squeezing one half of the lemon.
7. Add in a SMALL amount of the thawed raspberry lemonade concentrate and mix well.  If too stiff, add a little more raspberry lemonade concentrate and mix.  If too runny, add more powdered sugar.  Keep mixing until reached desired consistency.

8.  Ice cupcakes and add a fresh raspberry on top.  Enjoy!