Prep Time
30 Mins
Other Time
1 Hour 2 Mins
Yield
Makes 24 cupcakes

How to Make It

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

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.

Step 5

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

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Ratings & Reviews

cookingkelly's Review

CarrieNewCook
March 20, 2011
i didn't care much for the jam filling in the middle. i absolutely LOVED the frosting, but the jam centers seemed to make the cupcakes a little too sweet and the amount of work to fill them was definitely not worth it. I would definitely make them again but skip the filling.

CarrieNewCook's Review

cookingkelly
February 13, 2011
I agree with you. The icing didn't set for me either, but I didn't think to add more powdered sugar. Also, I put the holes too deep, so there's a little more jam than I would've wanted. But they still turned out beautiful. My boyfriend (who doesn't have a sweet-tooth) said they have a really nice aftertaste. The combination of the lemon & rasberry is so fresh!

TinaLuke's Review

Skirby
September 20, 2010
Delicious!! The lemon and raspberry is a great combination. Though the frosting was very sweet, it was very tasty. Definitely going to make this treat again!

Skirby's Review

TinaLuke
August 01, 2010
Great taste. The icing did not set up as it should have, not sure if we did something wrong; we added a lot more powdered sugar and it was fine. We were able to get 36 cupcakes from the angel food cake mix which is a plus over regular cake mixes. The cake did not rise over the top of the muffin cup. These were very pretty; I would say a negative is the fact that they cannot be made too far ahead. We froze the cupcakes (unfrosted and without the jam) that we did not need for a later time. Everyone loved the cupcakes. For a special event I think we would make them again.