Lemon Raspberry Surprise Cupcakes

Name: Lemon Raspberry Surprise Cupcakes
Prep time: 30 min
Total time: 1 h 20 min
Yield: 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 Land O Lakes® Butter softened; 1/4 cup lemon juice; Garnish; Freshly grated lemon zest, if desired

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

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30 min

Prep Time

1 hr 20 min

Total Time

cupcakes

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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

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 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.

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.

270 Calories

10 Fat (g)

45 Cholesterol (mg)

220 Sodium (mg)

44 Carbohydrates (g)

0 Dietary Fiber

2 Protein (g)

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