Ingredients

The following ingredients have 15 Servings
  • 3/4 cup vegetable oil (can use liquid state coconut oil)
  • 2 cup granulated sugar
  • 4 large eggs
  • 3 ounces lemon flavored gelatin mix*
  • 3 cups all purpose flour (plus more if needed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup lemon (fresh squeezed fresh )
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 8 ounces cream cheese (soft at room temperature)
  • 5 tablespoons butter (softened)
  • 2 tablespoons vanilla extract
  • 3 cups powdered sugar (sifted)
  • 6 ounce fresh raspberries (pureed)
  • 1 tablespoon lemon zest (about one lemon)

Instruction

  • Spray 15 regular size muffin crevices with non-stick spray or line with cupcake liners.
  • Preheat oven to 350 degrees F
  • Cream vegetable oil and granulated sugar until light in color and fluffy
  • Add eggs one at a time, beating after each addition
  • In bowl, mix gelatin, flour, baking powder and salt
  • In another bowl, mix lemon juice, buttermilk, vanilla and lemon extracts
  • Add the flour mixture and buttermilk mixture alternately beginning and ending with flour mixture
  • Mix 2 minutes
  • Using a spring release scoop, fill the cupcake liners 1/3 full
  • Bake at 350 degrees for 20 to 22 minutes. Test cupcakes with a wooden pick. If there are no crumbs or dry crumbs on the pick, the cupcake is cooked.
  • Remove cupcakes from oven and cool in pan on a wire rack until cupcakes or cool enough to handle. At that point remove cupcakes from muffin tin and allow to cool completely on wire rack.
  • When cupcakes are cooled completely, frost with Raspberry Lemon Cream Cheese Frosting.