Lemon Raspberry Surprise Cupcakes
24
cupcakes
30 min
PREP TIME
1 hr 20 min
TOTAL TIME

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 Land O Lakes® Butter softened

1/4 cup lemon juice

Garnish

Freshly grated lemon zest, if desired

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 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. STEP 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. STEP 5

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

Tip #1

- 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.

Tip #2

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

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

Reviews

Explore reviews from
our online community

  July 03, 2012

Looks so yummy! Cannot wait to make this.

— says A R.
Helpful?
  February 10, 2011

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

— says Paula
Helpful?
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