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