Lemon-Raspberry Cupcakes

Tangy lemon juice and sweet raspberry preserves make a refreshing filling for these cakes.

Yield: 33 servings (serving size: 1 cake)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 89
  • Calories from fat: 1%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Protein: 1.2g
  • Carbohydrate: 21.3g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 101mg
  • Calcium: 17mg

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

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Prepare cake mix according to package directions. Stir in vanilla.
  3. 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. 4. Bake at 375° for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.
  5. 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. 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. 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.
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