I Heart Naptime · by Jamielyn Nye★ 5.0 (20)
Lemon Raspberry Cupcakes
NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 5%
CARBS 49G49% OF CAL
1G FIBER8G OTHER40G TOTAL SUGAR
FAT 22G51% OF CAL
9G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender lemon cupcakes with a moist crumb, topped with bright raspberry buttercream frosting. A classic pairing of tart lemon and sweet berry.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 oven🌀 blendergluten freevegetarian
View the full recipe on I Heart Naptime →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 15 ounce box lemon cake mix
- 3.4 ounce box instant lemon pudding ((the dry mix) )
- 3 eggs
- 3/4 cup canola oil
- 3/4 cup hot water
- 3/4 cup sour cream
- Zest from 1 lemon
- 1 cup unsalted butter (, softened)
- 4 1/2 cups powdered sugar ((reserve 1/2 cup for the end))
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
At a glance
PER SERVING · TIME 30M
CAL 20%·PRO 5%
CARBS 49G49% OF CAL
1G FIBER8G OTHER40G TOTAL SUGAR
FAT 22G51% OF CAL
9G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 192mg
- Total sugar
- 40g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 35mg
- Calcium
- 47mg
- Iron
- 0.40mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 192MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.