Created with Sketch. ADD YOUR REVIEW 4 Reviews
Prep Time
30 Mins
Other Time
1 Hour 2 Mins
Yield
Makes 24 cupcakes

How to Make It

Step 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.

Step 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).

Step 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.

Step 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.

Step 5

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

You May Like

Ratings & Reviews