Ingredients:
1 (15 oz) box lemon cake mix
1 (3.4 oz) box lemon pudding (dry)
3 eggs
3/4 canola oil
3/4 cup hot water
3/4 cup sour cream
Zest from 1 lemon
Frosting:
2 cups unsalted butter, softened
4 1/2 cups powdered sugar
1 teaspoon vanilla
1 cup fresh raspberries
Directions:
Preheat oven to 325°.
In a large bowl combine the cake mix and dry pudding mix. Next mix in the eggs, canola oil and water. Finally stir in the sour cream and lemon zest.
Pour cake mix into the cupcake liners (about 3/4 the way full). Bake for 20-25 minutes or until they spring back when touched. Do not over cook. You can also test with a tooth pick to make sure the centers are cooked all the way through.
Note
Source recipes -Here-
