Lemon-Raspberry Cupcakes

Oxmoor House
Tangy lemon juice and sweet raspberry preserves make a refreshing filling for these cakes.
33 servings (serving size: 1 cake)


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1 (16-ounce) package angel food cake mix
1 teaspoon vanilla extract
3/4 cup low-sugar seedless raspberry preserves (such as Smucker's), divided
1 1/2 teaspoons grated fresh lemon rind
3 1/2 tablespoons fresh lemon juice, divided
2 cups powdered sugar


Prep: 19 Minutes
Cook: 17 Minutes

1. Preheat oven to 375°.

2. Prepare cake mix according to package directions. Stir in vanilla.

3. Place 33 foil muffin cup liners on a large baking sheet, or place in muffin cups. Divide batter evenly among muffin cup liners, filling about two-thirds full.

4. Bake at 375° for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.

5. Set aside 1 tablespoon raspberry preserves. Combine remaining raspberry preserves, lemon rind, and 1 tablespoon lemon juice in a bowl, stirring until smooth; set aside.

6. Combine powdered sugar and remaining 2 1/2 tablespoons lemon juice, stirring with a whisk until smooth. Add reserved 1 tablespoon raspberry preserves to lemon juice glaze; swirl together with a knife.

7. Cut a deep slit in top center of each cake to form a pocket. Carefully spoon 1 heaping teaspoonful of raspberry filling into each warm cake. Spoon 1 tablespoon lemon juice glaze evenly over each cake.

Created date

October 2009

Nutritional Information

Calories 89
Caloriesfromfat 1 %
Fat 0.1 g
Satfat 0.0 g
Protein 1.2 g
Carbohydrate 21.3 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 101 mg
Calcium 17 mg