Raspberry Lemonade Mini Cupcakes

Servings 40 -48 mini cupcakes


Lemonade Cake:

  • 1 box white cake mix
  • 1/4 C. oil
  • 3 eggs
  • 3/4 C. buttermilk or milk
  • 1/2 C. yogurt or sour cream
  • 1/4 C. lemon juice
  • zest of 2 lemons
  • 1 tsp vanilla extract

Raspberry Buttercream:

  • 1 bag freeze dried raspberries from Trader Joe's
  • 1 C. butter softened
  • 1 tsp. lemon juice
  • 4-5 C. powdered sugar

Fresh Raspberries to decorate


  1. 1. Preheat oven to 325 degrees and line pans with cupcake liners.
  2. 2. Sift cake mix into a small bowl and set aside.
  3. 3. In a large bowl combine oil, eggs, buttermilk, yogurt, lemon juice, lemon zest and vanilla extract until smooth.
  4. 4. Stir in cake mix until smooth.
  5. 5. Fill cupcake liners 3/4 full and bake for 10-14 minutes or until an inserted knife comes out clean.
  6. 6. Buttercream: Prep berries by putting them in a food processor or blender and pulverize. Then sift out the seeds, (discard seeds), and place what fell through the sifter into your mixing bowl. (When working with freeze dried things you must work fast because they quickly absorb moisture in the air.) Place butter in with berried and beat for 2 minutes. Add lemon juice and slowly add powdered sugar until you reach your desired consistency.
  7. 7. Pipe onto cooled cupcakes and top with fresh berries.

Recipe Notes

For standard size cupcakes: Bake at 350 degrees for 17-22 minutes