Name: Raspberry Lemonade Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: White cake mix - 1 (18.25 ounce) package; Water - 1 ¼ cups; Lemon-flavored gelatin mix (such as Jell-O®) - 1 (3 ounce) package; Egg whites - 3; Canola oil - ⅓ cup; Milk - 2 cups; Cheesecake-flavored pudding mix (such as Jell-O®) - 1 (3.4 ounce) package; Confectioners' sugar - 7 cups; Butter, softened - 1 cup; Frozen raspberry lemonade concentrate, thawed - ½ cup

Ingredients for - Raspberry Lemonade Cupcakes

1. White cake mix 1 (18.25 ounce) package

2. Water 1 ¼ cups

3. Lemon-flavored gelatin mix (such as Jell-O®) 1 (3 ounce) package

4. Egg whites 3

5. Canola oil ⅓ cup

6. Milk 2 cups

7. Cheesecake-flavored pudding mix (such as Jell-O®) 1 (3.4 ounce) package

8. Confectioners' sugar 7 cups

9. Butter, softened 1 cup

10. Frozen raspberry lemonade concentrate, thawed ½ cup

How to cook deliciously - Raspberry Lemonade Cupcakes

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Beat confectioners' sugar, butter, and lemonade concentrate together in a bowl using an electric mixer until frosting is smooth and thickened; spread onto cupcakes.