- 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
- 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
How to Make It
Preheat oven to 375°.
Prepare cake mix according to package directions. Stir in vanilla.
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.
Bake at 375° for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.
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.
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.
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.