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Ingredients
  • subheading: Lemon cupcakes:
  • 15 ounce box lemon cake mix
  • 3.4 ounce box instant lemon pudding (the dry mix)
  • 3 eggs
  • ¾ cup canola oil
  • ¾ cup hot water
  • ¾ cup sour cream
  • Zest from 1 lemon
  • subheading: Raspberry frosting:
  • 1 cup unsalted butter , softened
  • 4 ½ cups powdered sugar (reserve ½ cup for the end)
  • ½ teaspoon vanilla extract
  • 1 cup fresh raspberries
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