Lemon Raspberry Party Cupcake Recipe

Lemon Raspberry Surprise Cupcakes

Tangy lemon cupcakes hold a sweet raspberry surprise when you bite into them.

30 min.prep time 1:20total time
24 cupcakes
252 Ratings

Ingredients

Cupcakes

1 (15.25- to 16.5-ounce) box butter recipe yellow cake mix
1 tablespoon freshly grated lemon zest
1/2 cup Land O Lakes® Butter, softened
Water, as directed on package
1 tablespoon lemon juice
2/3 cup seedless red raspberry jam

Frosting

4 cups powdered sugar
1/2 cup Land O Lakes® Butter, softened
1/4 cup lemon juice

Garnish

Freshly grated lemon zest, if desired

Directions

Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

Combine all cupcake ingredients except jam in bowl; beat on low speed until moistened. Increase speed to medium; beat until well mixed.

Fill each prepared muffin cup 2/3 full. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

Spoon jam into pastry bag fitted with pastry tip with 3/8-inch opening. Push pastry tip into top of each cupcake; squeeze about 1/2 teaspoon jam into each cupcake.

Combine all frosting ingredients except lemon zest in bowl. Beat on low speed until moistened. Increase speed to medium; beat until creamy. Frost cupcakes; garnish each with lemon zest, if desired.

 

Variation: 

Lemon Raspberry Surprise Mini Cupcakes.

Place mini paper baking cups into mini muffin pan cups. Make cupcake batter as directed above. Fill each prepared mini muffin cup with rounded tablespoon batter. Bake 10-13 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Fill with jam as directed above, using 1/8-inch round pastry tip and squeezing 1/4 teaspoon jam into each mini cupcake. Prepared frosting and frost mini cupcakes as directed above. 66 mini cupcakes.

Recipe Tip


Lemon Raspberry Surprise Cupcakes How-To Video/Video by Virtutrix

- If you don’t have a pastry bag and tip, remove small round piece of cake by cutting 1/2 inch down into top of each cupcake using small sharp knife or melon baller. Spoon about 1/2 teaspoon preserves into each depression; place cake piece back on cupcake. Frost cupcakes.

Nutrition Facts (1 cupcake)

Calories: 270

Fat: 10g

Cholesterol: 45mg

Sodium: 220mg

Carbohydrates: 44g

Dietary Fiber: 0g

Protein: 2g

Recipe #14565©2009Land O'Lakes, Inc.

Recipe Comments & Reviews

Looks so yummy! Cannot wait to make this.
hAVE MADE SIMILAR CUPCAKES WITH CHOCOLATE CAKE MIX, RASPBERRY JAM AND EITHER CHOCOLATE GANACHE FROSTING, OR CREAM CHEESE FROSTING -- THEY ARE WONDERFUL & SO EASY TO MAKE
Outstanding response from all my guests. Would make it again and again. SUPER
wonderful surprise!!

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