September has arrived and I feel a bit cheated. It's STILL 90 degrees and humid and I'm more than ready for 60's, football season and all my favorite soups and fall flavors. Of course, come January, I'll be wondering where summer is.
Celebrating the end of summer and saying a warm welcome to fall, these are a great last hurrah for the fresh fruity flavors of summer. Before I overload you with all things spice and pumpkin-flavored (my personal favorites), enjoy a light, refreshing cupcake that's perfect for your last summery get-togethers.
Raspberry Lemonade Cupcakes
Makes 1 1/2 dozen standard cupcakes
Cupcakes
Ingredients:
- 1 (15.25 oz) box white cake mix
- 1 1/4 c. water
- 1/3 c. canola oil
- 3 egg whites
- 1/2 (3.4 oz) pkg. instant lemon pudding (reserve other half for filling)
- zest of one lemon
Directions:
Preheat oven to 325F. Combine cake mix, water, oil and egg whites on medium speed for 2 minutes. Add half package of instant lemon pudding and lemon zest, mixing just until combined.
Prepare cupcake tin with paper liners. Fill each cupcake liner 2/3 full with batter. Bake 20-24 min or until a toothpick inserted in center comes out clean. Cool completely before frosting and filling.
Lemon Pudding Filling
Ingredients:
- 1/2 (3.4 oz) pkg instant lemon pudding
- 1 c. water
Directions:
In the center of each cooled cupcake, create a small hole about 1/2" in diameter and 1" deep for filling (I used a small spoon to dig mine out). In a small mixing bowl, whisk pudding mix and water for 2 minutes. Let rest at least 5 minutes before filling cupcakes. Spoon pudding into center of each cupcake before frosting.
Berry Cream Cheese Frosting
Ingredients:
- 1/2 c. salted sweet cream butter, room temperature
- 8 oz. cream cheese, room temperature
- 1/3 c. raspberry preserves
- 1/2 c. fresh raspberries, rinsed, patted dry and mashed
- 6-8 c. powdered sugar
- 1-2 drops red food coloring, optional
- Fresh raspberries & quartered lemon slices, optional
Directions:
In a large mixing bowl, combine butter and cream cheese. Add raspberry preserves and fresh raspberries, mixing until combined. Add powdered sugar in small amounts to desired consistency.
Pipe frosting onto cooled cupcakes. Garnish with fresh raspberries and lemon slices just before serving, if desired.
