Ingredients
For the Cupcakes:
- 1 box (15.25 oz) lemon cake mix
- 1 cup buttermilk (instead of water for extra moisture)
- ½ cup vegetable oil
- 3 large eggs
- Zest of 1 lemon
For the Filling:
- ¾ cup raspberry preserves or seedless raspberry jam
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3–4 cups powdered sugar (to taste and consistency)
- 1–2 tbsp fresh lemon juice
- Zest of 1 lemon
- ½ tsp vanilla extract
- Pinch of salt
Optional Garnishes:
- Fresh raspberries
- Lemon zest curls or thin slices
- Edible flowers
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, combine the lemon cake mix, buttermilk, oil, eggs, and lemon zest. Beat with an electric mixer on medium speed for 2 minutes until well combined and fluffy.
- Fill cupcake liners ⅔ full with batter. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
- Once cooled, use a cupcake corer or small knife to cut a small well in the center of each cupcake. Fill each with about 1 teaspoon of raspberry preserves.
- For the frosting: In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating well between additions. Add lemon juice, lemon zest, vanilla, and a pinch of salt. Beat until fluffy and spreadable.
- Frost the cupcakes with a piping bag or spread with a knife. Garnish with a fresh raspberry and a sprinkle of lemon zest or a small lemon slice on top.
- Chill cupcakes for 20–30 minutes to set the frosting, then serve and enjoy!
Let me know if you’d like a gluten-free or vegan version!