Tangy lemon cupcakes hold a sweet raspberry surprise when you bite into them.
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Cupcakes
1 (15.25- to 16.5-Ounce) package butter recipe yellow cake mix
1 tablespoon freshly grated lemon zest
12 cup Land O Lakes® Butter, softened
Water, as directed on package
1 tablespoon lemon juice
23 cup seedless red raspberry jam
Frosting
4 cups powdered sugar
12 cup Land O Lakes® Butter, softened
14 cup lemon juice
Garnish
Freshly grated lemon zest, if desired
STEP 1
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
STEP 2
Combine all cupcake ingredients except jam in bowl; beat on low speed until moistened. Increase speed to medium; beat until well mixed.
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.
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.
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.
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.
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.
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.
Everyone will love these sweet-tart lemon recipes for cakes, cookies, and other treats, made tangy with fresh-squeezed lemon juice and zest.
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