Lemon Raspberry Surprise Cupcakes

Lemon Raspberry Party Cupcake Recipe
24
2 Reviews
Tangy lemon cupcakes hold a sweet raspberry surprise when you bite into them.
30 min
Prep Time
1:20
Total Time
24 cupcakes

Ingredients

Cupcakes

1 (15.25- to 16.5-Ounce) package
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
3
large Land O Lakes® Eggs
2/3 cup
seedless red raspberry jam

Frosting

4 cups
powdered sugar
1/2 cup
softenedLand O Lakes® Butter
1/4 cup
lemon juice

Garnish

Freshly grated lemon zest, if desired

Directions

  1. Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
  2. Combine all cupcake ingredients except jam in bowl; beat on low speed until moistened. Increase speed to medium; beat until well mixed.
  3. 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.
  4. 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.
  5. 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.

Recipe Tips

- 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.

To make 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.

Nutrition Facts (1 cupcake)

Calories
270
Cholesterol
45mg
Carbohydrates
44g
Protein
2g
Fat
10g
Sodium
220mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

Looks so yummy! Cannot wait to make this.

Rating

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

Rating

Outstanding response from all my guests. Would make it again and again. SUPER

Rating

wonderful surprise!!

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