Y’all I love my poke cake cupcakes so much. I make them with a raspberry lemon flavor combo which gives you that tartness and that perfect citrus sweetness. I start with scratch lemon cupcake batter, bake that up then poke with a raspberry gelatin mixture before adding a raspberry buttercream on top.
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How to Make Poke Cake Cupcakes
Step 1: 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. 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. Lastly, add sour cream, milk, lemon zest, lemon and vanilla extracts, scrape down sides and mix until just combined and turn off the mixer.
Step 2: 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.
Step 3: In a small bowl, combine the raspberry gelatin mix and boiling water. Whisk until combined. Let cool while you make the buttercream.
Poke about 3-4 holes in each cupcake using a toothpick. Carefully pour a tablespoon of the liquid over the top of each cupcake. Allow the liquid to seep in. Proceed with frosting.
Step 4: 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.
Add the raspberry puree, vanilla extract, and salt and beat until the mixture is fully incorporated.
Once the cupcakes have been cooled completely and topped with the poke liquid, frost them with buttercream.
Garnish with raspberries and serve.
Raspberry Lemon Poke Cake Cupcakes Recipe
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Ingredients
For the Cupcakes
- 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
For the Raspberry Poke Liquid
- 1 package of raspberry gelatin
- 1 cup boiling water
For the Raspberry Buttercream
- 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
For the Lemon Cupcakes
- Start by preheating your oven to 325°F then place paper liners in 2 12-cup muffin pans.
- 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.
- 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.
- Lastly, add sour cream, milk, lemon zest, lemon and vanilla extracts, scrape down sides and mix until just combined and turn off the mixer.
- 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.
For the Raspberry Poke Liquid
- In a small bowl, combine the raspberry gelatin mix and boiling water. Whisk until combined. Let cool while you make the buttercream.
- Poke about 3-4 holes in each cupcake using a toothpick. Carefully pour a tablespoon of the liquid over the top of each cupcake.
- Allow the liquid to seep in. Proceed with frosting.
For the Raspberry Buttercream
- 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.
- Add the raspberry puree, vanilla extract, and salt and beat until the mixture is fully incorporated.
- Once the cupcakes have been cooled completely and topped with the poke liquid, frost them with buttercream.
- Garnish with raspberries and serve.
Notes
Nutrition
Recipe Tips
- Measure the Flour Correctly! The most common mistake made in cupcake baking is adding way too much flour. Use the spoon and level method for consistent, exact results. Fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Use Good Ingredients. Good quality vanilla is fresher, more aromatic and flavorful. And quality butter makes all the difference here.
- Completely Cool Before Frosting. If you try to frost your cupcakes while they’re still warm, the frosting will melt, and you’ll have a soupy-sticky mess.
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I'll email this recipe to you, so you can come back to it later!
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Hi, can I use this recipe as a bundt cake and add rum?
Wow, thanks for this amazing recipe. I hope I can make this one too. https://onebelovedgoodies.wordpress.com/
We never heard of poke cakes and trying this recipe was such a nice surprise. Thanks a lot!
These just might be the best cupcakes I’ve ever seen. I mean, it doesn’t get much better than a filled cupcake with an absolute mountain of frosting on it!
These are beautiful! I am in need of pink cupcakes for Sunday and these are perfect!
These are so pretty and perfect for mothers day a real treat and so professional looking