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Raspberry Lemon Poke Cake Cupcakes Recipe

Freshly baked Raspberry Lemon Poke Cake Cupcakes Recipe treats arranged in a muffin tin with whole raspberries nestled in empty slots against a clean white backdrop.
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These Raspberry Lemon Poke Cupcakes started with moist lemon cupcakes infused with sweet raspberry gelatin and topped with decadent raspberry buttercream.

Ingredients

Scale
  • 2/3 cup vegetable oil
  • 1/3 cup unsalted butter (room temperature)
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 3/4 cups all-purpose flour (sifted)
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 1/4 cup sour cream
  • 1/3 cup whole milk
  • 1 tbsp fresh lemon zest
  • 1 1/2 tsp lemon extract
  • 1 tsp vanilla extract
  • 1 package of raspberry gelatin
  • 1 cup boiling water
  • 7 cups confectioner's powdered sugar
  • 2 cups unsalted butter (room temperature)
  • 4 tbsp raspberry puree (add 1 cup of raspberries to a heavy duty blender or food processor to puree then sieve to remove seeds)
  • 1 tsp pure vanilla extract
  • pinch of salt
  • raspberries for garnish

Instructions

  1. Start by preheating your oven to 325°F then place paper liners in 2 12-cup muffin pans.
  2. In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
  3. Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add baking powder, salt and baking soda. Be careful not to over beat.
  4. Lastly, add sour cream, milk, lemon zest, lemon and vanilla extracts, scrape down sides and mix until just combined and turn off the mixer.
  5. Evenly pour batter into prepared muffin pan liners filling three-quarters of the way full. Place the pan on a baking sheet and bake for 17 to 19 minutes or until completely set in the center. Let cool completely.
  6. In a small bowl, combine the raspberry gelatin mix and boiling water. Whisk until combined. Let cool while you make the buttercream.
  7. Poke about 3-4 holes in each cupcake using a toothpick. Carefully pour a tablespoon of the liquid over the top of each cupcake.
  8. Allow the liquid to seep in. Proceed with frosting.
  9. Clean your stand mixer bowl and whisk attachment. Add the confectioners' sugar and butter and mix on low speed, increasing the speed to medium-high once the sugar is fully incorporated. Continue to mix until light and fluffy.
  10. Add the raspberry puree, vanilla extract, and salt and beat until the mixture is fully incorporated.
  11. Once the cupcakes have been cooled completely and topped with the poke liquid, frost them with buttercream.
  12. Garnish with raspberries and serve.

Nutrition

Find it online: https://recipenly.com/raspberry-lemon-poke-cupcakes/