Raspberry Lemonade Infused Cupcakes

Ingredients

• Cupcakes:
• 1 (18.25 ounce) package white cake mix
• 1 ¼ cups water
• 1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
• 3 egg whites
• Filling:
• 2 cups milk
• 1 (3.4 ounce) package cheesecake-flavored pudding mix (such as Jell-O®)
• Frosting:
• 7 cups confectioners' sugar
• 1 cup butter, softened
• ½ cup frozen raspberry lemonade concentrate, thawed

Step 1

Gently heat your oven to 350°F and lining two muffin tins with paper liners. In a large bowl, combine the white cake mix, water, lemon gelatin, egg whites, and canola oil. Use a hand mixer on low speed for about 30 seconds to get everything started, then crank it up to medium and beat the batter for another two minutes until it’s smooth. Spoon the batter into the liners, filling each about halfway.

Step 2

Pop the cupcakes into the oven and bake for around 15 minutes, or until a toothpick comes out clean. Let them cool completely—at least half an hour—before moving on. While they cool, whip up the filling by mixing the milk and cheesecake pudding mix with a hand mixer until it thickens and looks creamy. Spoon this into a piping bag with a small tip, then gently poke a hole in each cupcake and fill them until you see the pudding start to puff out.

Step 3

For the frosting, beat together the powdered sugar, butter, and lemonade concentrate until it’s smooth and fluffy. Spread a generous layer over each cupcake, and you’re all set to enjoy!