Lemon Raspberry Cupcakes

 

Lemon Cupcakes:
1 (15.25 oz) box Lemon Cake Mix
1 small box (3.4 oz) vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1 cup milk
1 cup sour cream


Raspberry Buttercream:


1 cup butter, softened (use 1/2 cup butter and 1/2 cup shortening if you prefer)
4 TBS raspberries, smashed (keep juice with it)
4 cups powdered sugar
Raspberries, if desired for garnish


Instructions
1. Preheat oven to 350℉. Line cupcake tins with 24 paper liners. (I got 30)


2. In a large mixing bowl, combine cake mix and pudding.


3. Add eggs and beat until smooth.


4. Add water, oil, sour cream mix until combined.


5. Fill cupcake tins 2/3 of the way full with batter. Bake for 15-20 minutes, or until an inserted toothpick comes out clean.


6. Let the cupcakes cool completely.


7. Make the raspberry buttercream: In a mixing bowl, cream the butter. Add the smashed raspberries and beat again. Slowly add the powdered sugar until it is all incorporated. Beat the frosting until fluffy. Top cupcakes with buttercream. Top with a raspberry as garnish if desired.