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Blue Raspberry Lemonade Cupcakes

Ingredients

  • 1 box of White Cake Mix I used Pillsbury
  • 1 cup water
  • 1/3 cup coconut oil or whatever oil you like to use
  • 3 eggs
  • 2 packages Blue Raspberry Lemonade Kool-Aid
  • 3 cups confectioners' sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whipping cream

Instructions

  1. Preheat oven to 350. Mix cake mix, oil, water, and eggs together. Add in one packet of Kool-Aid mix to your batter.
  2. Evenly distribute batter in 24 cupcake molds or cupcake wrappers.
  3. Bake cupcakes for 19-23 minutes.
  4. While cupcakes are baking, in a stand mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  5. Add vanilla, Kool-Aid, and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
  6. When cupcakes are cool, frost with your Blue Raspberry Lemonade Buttercream Frosting and enjoy!