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Raspberry-Filled Lemon Cupcakes
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Prep Time:
40 minutes
Total Time:
1 hour 40 minutes
Create impressive raspberry-filled cupcakes using Betty Crocker™ Super Moist™ cake mix and frosting.
Ingredients:
  • 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)
  • 1 container (6 oz) fresh raspberries (1 to 1 1/4 cups)
  • 2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1 tablespoon fresh lemon juice
  • Grated lemon peel strips
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans). Line 24 regular-size muffin cups with paper baking cups. Prepare the cake mix as instructed on the box for cupcakes and stir in 2 tablespoons of fresh lemon peel. Bake according to the package directions. Allow the cupcakes to cool in the pans for 10 minutes, then transfer them to a cooling rack. Let them cool completely for about 30 minutes before enjoying.
  • Set aside 24 raspberries for garnish. In a small bowl, mix the leftover raspberries, 1 cup of frosting, and 2 tablespoons of lemon peel until blended. Fill a decorating bag fitted with a 1/4-inch round tip with the raspberry mixture. Insert the tip into the center of each cupcake two-thirds of the way down. Gently squeeze the bag while pulling upwards to fill the cupcake without overflowing.
  • Combine the leftover frosting with lemon juice in a small bowl until the mixture is smooth and glossy. Frost the cupcakes using a piping bag or a spatula. Top each cupcake with a fresh raspberry and strips of lemon peel for garnish. Store the cupcakes in the refrigerator loosely covered.

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