Fresh raspberries, fresh lemon zest, and white chocolate chips spice up our Raspberry Muffin mix to make the most delicious little cakes!
Our Raspberry Muffin Mix is one of our most popular mixes of all time. We looooooove to use this mix in unexpected ways for easy treats.
You can prepare our mix as is and throw it in a mini bundt pan and it will be delicious, but it’s not that hard to just add a couple extra ingredients to make it extra special!
Lemon Raspberry White Chocolate Cake
- 1 Box Lehi Mills Raspberry Muffin Mix
- 2 eggs
- 1/3 cup oil
- 1 cup water
- zest of 1 lemon
- 1/2 cup fresh raspberries
- 1/2 cup white chocolate chips
Mix together the raspberry muffin mix, eggs, oil, and water. Fold in the lemon zest, fresh raspberries, and white chocolate chips.
Spoon the batter into a mini angel food cake pan, mini bundt pan, or standard muffin tin. Bake at 375 for 25-30 minutes. Cover the top with foil if they start getting too brown. Remove, let cool, and enjoy your lemon raspberry white chocolate cakes!
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If you use this raspberry white chocolate cake recipe, take a photo and share it with us on social media. Tag us on Instagram and Facebook @lehimills and use the hashtag #LehiMillsFamily. We love to see you all enjoying Lehi Mills products and might even feature your photo on our account!