By: Chef Brandie Wininger

Raspberry Lemon Mini Cupcakes

Makes 2 dozen


box white cake mix

1/8 cup vegetable oil

2 eggs

⅓ cup buttermilk or milk

¼ cup unflavored yogurt or sour cream

⅛ cup fresh lemon juice

zest of ½ lemon

teaspoon vanilla extract

Raspberry Buttercream

½ bag freeze-dried raspberries (Amazon or Trader Joe's

½ cup butter softened

¼ teaspoon fresh lemon juice

2-3 cups powdered sugar

24 fresh raspberries to top


Batter: Preheat oven to 325 degrees and line pans with mini cupcake liners. Sift cake mix into a small bowl and set aside. In another bowl combine oil, eggs, buttermilk, yogurt, lemon juice, lemon zest, and vanilla extract until smooth. Stir in cake mix until smooth. Fill cupcake liners 3/4 full and bake for 10-14 minutes or until an inserted knife comes out clean.

Buttercream: Prep berries by putting them in a food processor or blender and pulverize. Sift out and discard seeds. Place butter in with powder of berries and beat for 2 minutes. Add lemon juice and slowly add powdered sugar until you reach your desired consistency. Pipe onto cooled cupcakes and top with fresh berries.