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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Prepare cake mix according to package directions. Stir in vanilla.

Step 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.

Step 4

Bake at 375° for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.

Step 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.

Step 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.

Step 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

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