Lemon-Raspberry Angel Food Cupcakes

Yield:

Makes 24 cupcakes

Recipe from

Recipe from

Recipe Time

Prep: 30 Minutes
Other Time: 1 Hour, 2 Minutes

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

Preparation

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.

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).

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.

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.

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

Note:

March 2010