Lemon-Raspberry Cupcakes

Name: Lemon-Raspberry Cupcakes
Ingredients: 1 (16-ounce) package angel food cake mix; 1 teaspoon vanilla extract; 3/4 cup low-sugar seedless raspberry preserves (such as Smucker's), divided; 1 1/2 teaspoons grated fresh lemon rind; 3 1/2 tablespoons fresh lemon juice, divided; 2 cups powdered sugar

6 ingredients

7 steps

Ingredients

1 (16-ounce) package angel food cake mix
1 teaspoon vanilla extract
3/4 cup low-sugar seedless raspberry preserves (such as Smucker's), divided
1 1/2 teaspoons grated fresh lemon rind
3 1/2 tablespoons fresh lemon juice, divided
2 cups powdered sugar

Directions

1

Preheat oven to 375°.
2

Prepare cake mix according to package directions. Stir in vanilla.
3

Place 33 foil muffin cup liners on a large baking sheet, or place in muffin cups. Divide batter evenly among muffin cup liners, filling about two-thirds full.
4

Bake at 375° for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.
5

Set aside 1 tablespoon raspberry preserves. Combine remaining raspberry preserves, lemon rind, and 1 tablespoon lemon juice in a bowl, stirring until smooth; set aside.
6

Combine powdered sugar and remaining 2 1/2 tablespoons lemon juice, stirring with a whisk until smooth. Add reserved 1 tablespoon raspberry preserves to lemon juice glaze; swirl together with a knife.
7

Cut a deep slit in top center of each cake to form a pocket. Carefully spoon 1 heaping teaspoonful of raspberry filling into each warm cake. Spoon 1 tablespoon lemon juice glaze evenly over each cake.