Lemon and Raspberry are a perfect combination for Spring! These light and refreshing tasting cupcakes go together in snap. The Lemon Raspberry Cupcakes are impressive enough for Easter, a Baby or Bridal Shower, Mother’s Day yet easy enough for a weeknight meal.

Lemon Raspberry Cupcakes | Recipe on HoosierHomemade.com

Happy Cupcake Tuesday! I’m so excited you are here! Looking for a cupcake recipe? Be sure to check out the Cupcake Heaven page, there are over 250 cupcake recipes and decorating ideas!

The cupcakes start with a Lemon Cake Mix with a few special ingredients, then a filling of Red Raspberry Spreadable Fruit. They are baked in mini cupcake liners, making them a sweet little bite, perfect for after dinner.

Lemon Raspberry Cupcakes | Recipe on HoosierHomemade.com

The frosting is COOL WHIP Whipped Frosting, but you could certainly use a Marshmallow Frosting, Whipping Cream or your favorite frosting. Keeping the frosting light is the key.

Lemon Raspberry Cupcakes | Recipe on HoosierHomemade.com

The cupcakes received two thumbs up from my husband and oldest son.

Lemon Raspberry Cupcakes | Recipe on HoosierHomemade.com

For the filling I used Smucker’s Simply Fruit Red Raspberry Spreadable Fruit, you can certainly use your favorite. To fill them, I used the Bismarck Tip fitted into a decorator bag. In case you missed it, learn how to add filling to a cupcake on Cupcake Boot Camp!

Lemon Raspberry Cupcakes | Recipe on HoosierHomemade.com

Lemon Raspberry Cupcakes

Lemon Raspberry Cupcakes

Yield: 36-42 mini cupcakes
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

A light, refreshing cupcake that is bursting with flavor. Recipe from HoosierHomemade.com


  • 1 Lemon Cake Mix {I used Pillsbury}
  • 1 small box instant Lemon Pudding
  • Zest and juice of 1 lemon
  • 3 eggs
  • 1 cup water
  • 1/3 cup oil
  • Raspberry Filling – I used Smucker’s Simply Fruit Seedless Red Raspberry
  • Frosting – your favorite, I used COOL WHIP Vanilla Frosting
  • Fresh Raspberries for garnish if desired


  1. Preheat oven to 350 degrees and add cupcake liners to pan
  2. In a large bowl combine all ingredients for the cake, combine well
  3. Divide batter into cupcake liners, about 2/3 full
  4. Bake at 350 degrees
  5. Mini cupcakes – 8-10 minutes
  6. Regular cupcakes – 12-15 minutes
  7. Or until a toothpick inserted in the center comes out clean
  8. Cool completely


  1. Fit a decorator bag with a Bismarck Tip and fill with raspberry
  2. Pipe raspberry into each cupcake


  1. Fit a decorator bag with a large round tip – I used #1M
  2. Fill with frosting and pipe on
  3. Top with a fresh raspberry


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