Whenever I can, I like a shortcut…as long as the end product is presentable and delicious. These lemon cupcakes are light and tender with creamy raspberry buttercream, definitely presentable and delicious!
1 (15.25 oz) yellow cake mix
1 can (15.75 oz) lemon pie filling
1/4 cup oil
1/4 cup milk
Preheat oven to 350°. Put cupcake liners (makes 24) in cupcake pan. In large bowl with electric mixer, mix cake mix, lemon pie filling, eggs, oil, and milk. Scoop batter evenly into prepared cupcake pans. Bake for 18 minutes or until set in center. Cool in pan 5 minutes, remove to wire rack and cool completely.
1 cup butter, softened
4 Tbl seedless raspberry jam
5 cups powdered sugar
4 Tbl milk
With electric mixer, whip butter until light and fluffy. Add jam and whip. Add powdered sugar one cup at a time and milk one Tbl at a time, whipping until desired consistency. You can add a couple drops of red food coloring if desired. Frost completely cooled cupcakes.
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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.