Lemon Raspberry Cupcakes

So I found a recipe for lemon raspberry cupcakes on Pioneer Woman's Tasty Kitchen like weeks ago and finally got around to making them last weekend! Of course I adapted them to be gluten-free. I was a little worried at first, but they came out delicious!

Lemon Raspberry Cupcakes
Adapted from Tina (My Life as a Mrs) from Tasty Kitchen

1 box (18.25 Oz. Box) Yellow Cake Mix (I used Gefen's Gluten Free Yellow Cake Mix instead)
1 box (small 4-serving Box) Instant Lemon Pudding (I used fat free lemon yogurt instead)
3 whole Eggs (I used 2 eggs since that's what it said on my cake mix box)
1 cup Water (My box said 1/4 cups water)
⅓ cups Vegetable Oil
⅛ cups Lemon Juice (I think I used about ⅓ cups lemon juice -- I wanted these cupcakes to be lemony!)
2 cups Raspberries (fresh or frozen)

I also added about 3/4 cups garbanzo and fava bean flour (I didn't have any more all-purpose gluten free baking flour left) because the batter seemed especially watery. (This is where I started to worry -- a) the batter was watery, b) garbanzo and fava flour can have a different taste.)

Anyway. Back to the recipe!

Preheat oven to 325°F. Line muffin tins with cupcake paper. Mix together the cupcake ingredients (except raspberries) until combined well. Then gently fold in the raspberries.

Fill lined muffin tins with batter, about 2/3 full. Bake according to box mix instructions (I think I left mine in a few minutes longer than the directions on my box). Remove from the oven then remove cupcakes from the tin and allow to cool completely on a cooling rack.

The original recipe also had a recipe for the frosting. I just used regular old store bought vanilla frosting for my cupcakes (and I even think they would've been quite tasty without the frosting). But, if you feel ambitious enough to make your own frosting, here's the recipe:

2 blocks (8 Oz. Block) Cream Cheese
1 stick Butter
1 cup Powdered Sugar
4 Tablespoons Lemon Juice
1 teaspoon Vanilla Extract

Mix together frosting ingredients. Pour into a pastry bag with the pastry tip of choice (or you can use a Ziploc bag with the corner cut off) and pipe onto cooled cupcakes. Top with a fresh raspberry (because they look so darn pretty!).

These cupcakes were absolutely delicious! I had nothing to worry about with the garbanzo flour -- they were quite yummy! Garbanzo flour is actually really good and healthy to boot -- it has lots of protein and even fiber!

So, I guess these cupcakes were actually semi-healthy...before I slathered vanilla frosting all over them.

Oh well.

I love frosting.

And sugar.

Mmmm.