Ingredients
- 1 box lemon cake mix
- 4 egg whites
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup fresh raspberries
- 2 cups whipped topping (like Cool Whip)
- 1 tbsp lemon zest
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a large bowl, combine lemon cake mix, egg whites, vegetable oil, and water. Mix until smooth.
- Gently fold in fresh raspberries.
- Fill each cupcake liner about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely.
- Top each with whipped topping, lemon zest, and optional powdered sugar dusting.
Notes
- Toss raspberries in a bit of flour to prevent sinking.
- Substitute with white or vanilla cake mix and add lemon zest/juice if needed.
- Use frozen raspberries if fresh ones aren’t available—fold in straight from freezer.
- Add lemon curd in the center for extra zing.
- Store cupcakes in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 16g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
