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Ingredients

• ✓ cheesecake-flavored pudding mix
• white cake mix
• water
• lemon gelatin mix
• egg white
• canola oil
• milk
• confectioners sugar
• butter
• raspberry lemonade concentrate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Mix white cake mix, water, lemon-flavored gelatin mix, egg whites, and canola oil together in a bowl using an electric mixer on low for 30 seconds. Turn speed to medium and beat batter for 2 minutes. Fill muffin cups about 1/2-full with batter.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Cool cupcakes completely, at least 30 minutes.
4. 4 Beat milk and cheesecake-flavored pudding mix together in a bowl using an electric mixer until smooth and thickened, about 2 minutes. Transfer pudding to a pastry bag fitted with an icing tip. Break an opening into each cupcake using the icing tip and gently squeeze pudding into cupcake until it begins to swell.
5. 5 Beat confectioners' sugar, butter, and lemonade concentrate together in a bowl using an electric mixer until frosting is smooth and thickened; spread onto cupcakes.

By Shellie

Ingredients

• ✓ cheesecake-flavored pudding mix
• white cake mix
• water
• egg
• vegetable oil
• white chocolate
• butter
• heavy cream
• vanilla extract
• confectioners' sugar
• heavy cream
• strawberry jam
• blackberry jam
• red food coloring
• blue food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.
2. 2 To make the cupcakes: Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed for 2 minutes. Pour batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool cupcakes in the freezer.
4. 4 To make the buttercream: Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Beat butter and melted white chocolate together using an electric mixer until smooth; add 3 tablespoons cream and vanilla extract and mix well. Gradually add confectioners' sugar to white chocolate mixture while continually beating until icing is thick and creamy.
5. 5 To make the filling: Place a bowl, beaters, and 1 quart of cream in the freezer for 20 minutes.
6. 6 Pour the chilled cream into the chilled bowl and beat using the chilled beaters until thick. Add pudding mix and beat until pudding filling is really thick and somewhat stiff. Stir jam and food coloring into filling until an even color is reached.
7. 7 Cut an upside-down triangular shape out of the top of each cupcake, making room for the filling. Cut the point off the triangle. Spoon the filling into each cupcake and top with the triangle piece. Spread icing over the top of each cupcake.

By Robo-Bo