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Raspberry-Filled Lemon Cupcakes

Raspberry-Filled Lemon Cupcakes

Ingredients:8
Servings:24

By Betty Crocker Kitchens(Opens in a new tab)Updated 12/12/2011

Raspberry-Filled Lemon Cupcakes

Ingredients:8
Servings:24

Betty Crocker™ Super Moist™ cake mix and frosting come together in these delicious raspberry-filled cupcakes - perfect dessert to impress your guests.

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Raspberry-Filled Lemon Cupcakes

Prep time:40 min
Total time:1 hr 40 min
Ingredients:8
Servings:24

Raspberry-Filled Lemon Cupcakes

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Ingredient

Cupcakes

1 box Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix
Water, vegetable oil and eggs called for on cake mix box
2 tablespoons grated lemon peel (from 2 medium lemons)

Filling and Frosting

1 container (6 oz) fresh raspberries (1 to 1 1/4 cups)
2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
2 tablespoons grated lemon peel (from 2 medium lemons)
1 tablespoon fresh lemon juice
Grated lemon peel strips

Instructions

Step 1
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding 2 tablespoons lemon peel to batter. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Step 2
Reserve 24 raspberries for garnish; set aside. In small bowl, beat remaining raspberries, 1 cup of the frosting and 2 tablespoons lemon peel with whisk until well blended. Fit 1/4-inch diameter round tip into decorating bag. Spoon raspberry mixture into bag. Insert tip into center of each cupcake, about two-thirds of the way down; gently squeeze bag, pulling upwards until cupcake swells slightly and filling comes to top. (Do not let filling spill out over top of cupcake.)

Step 3
In small bowl, mix remaining frosting and the lemon juice until smooth and shiny. Pipe or spread frosting on cupcakes. Garnish each with fresh raspberry and lemon peel strips. Store loosely covered in refrigerator.

Recipe Tips

One jar (9 to 10 oz) lemon curd can be substituted for the raspberries and frosting filling.
Try a lime twist on this recipe. Replace the lemon peel with lime peel, lemon juice with lime juice.

Nutrition Facts

Nutrition facts are not available for this recipe