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24

Raspberry-Filled Lemon Cupcakes

Prep 40 min
Total 1 hr 40 min
Servings 24

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

By Betty Crocker Kitchens

December 12, 2011

Ingredients

Cupcakes

box Betty Crocker™ Super Moist™ French vanilla cake mix

Water, vegetable oil and eggs called for on cake mix box

tablespoons grated lemon peel (from 2 medium lemons)

Filling and Frosting

container (6 oz) fresh raspberries (1 to 1 1/4 cups)

containers Betty Crocker™ Whipped fluffy white frosting

tablespoons grated lemon peel (from 2 medium lemons)

tablespoon fresh lemon juice

Grated lemon peel strips

Steps

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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.
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.)
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.

Expert 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.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 240
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 3g 15% Trans Fat 2g
Cholesterol: 25mg; 9%
Sodium: 170mg; 7%
Potassium: 40mg; 1%
Total Carbohydrate: 33g; 11%
Dietary Fiber 0g 0% Sugars 25g
Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 2%; 2%
Calcium: 4%; 4%
Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;