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Lemon-Raspberry Cupcakes

Prep time 19 mins
Cook time 17 mins
Yield 33 servings (serving size: 1 cake)
Tangy lemon juice and sweet raspberry preserves make a refreshing filling for these cakes.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection