Lemon Raspberry-Filled Cupcakes

Name: Lemon Raspberry-Filled Cupcakes
Ingredients: 1 box (2-layer size) yellow cake mix; 1 pkg. (4-serving size) Jell-O Lemon Instant Pudding; 1/2 cup raspberry jam; 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese; 1/2 cup icing sugar; 2 Tbsp. Country Time Original Lemonade Drink Mix; 3 Tbsp. water; 24 raspberries (about 1/2 cup)

8 ingredients

9 steps

Ingredients

1 box (2-layer size) yellow cake mix
1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
1/2 cup raspberry jam
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese
1/2 cup icing sugar
2 Tbsp. Country Time Original Lemonade Drink Mix
3 Tbsp. water
24 raspberries (about 1/2 cup)

Directions

1

Prepare cake batter and bake as directed on package for 24 cupcakes, blending pudding mix into batter before spooning into paper-lined muffin cups.
2

Cool 10 min.
3

in pans.
4

Remove to wire racks; cool completely.
5

Spoon jam into pastry bag fitted with large round tip.
6

Insert tip into centre of each cupcake; pipe in about 1 tsp.
7

jam.
8

Beat cream cheese, sugar, drink mix and water until smooth.
9

Top each cupcake with 1 berry; drizzle with glaze.