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Lemon-Raspberry Angel Food Cupcakes

Prep time 30 mins
Other Time time 1 hr, 2 mins
Yield Makes 24 cupcakes

Ingredients

  • CUPCAKES
  • 1 (16-oz.) package DUNCAN HINES Angel Food Cake Mix
  • 24 paper baking cups
  • 3/4 cup seedless raspberry jam
  • CREAM CHEESE FROSTING
  • 1 1/2 (8-oz.) packages cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup fresh lemon juice
  • 1 (16-oz.) package powdered sugar, sifted
  • 2 teaspoons lemon zest
  • GARNISH
  • Fresh raspberries

How to Make It

  1. Prepare Cupcakes: Preheat oven to 325°. Prepare angel food cake batter according to package directions. Place paper baking cups into 2 (12-cup) muffin pans. Spoon batter into cups.

  2. Bake at 325° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

  3. Make a small hole in tops of cupcakes with a knife or end of a wooden spoon. Pipe or spoon about 1 tsp. raspberry jam into centers of cupcakes.

  4. Prepare Frosting: Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest.

  5. Spread Cream Cheese Frosting on tops of cupcakes. Garnish, if desired.