Lemon-Raspberry Angel Food Cupcakes

Name: Lemon-Raspberry Angel Food Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: American
Ingredients: 454 grams package DUNCAN HINES Angel Food Cake Mix; 59 milliliters butter, softened; 227 grams 1/2 packages cream cheese, softened; 59 milliliters fresh lemon juice; 2 teaspoons lemon zest; 24 paper baking cups; 454 grams package powdered sugar, sifted; 30 servings Fresh raspberries; 177 milliliters seedless raspberry jam; 30 servings GARNISH

The recipe Lemon-Raspberry Angel Food Cupcakes is ready in roughly 30 minutes and is definitely a tremendous gluten free and fodmap friendly option for lovers of American food. One portion of this dish contains approximately 4g of protein, 9g of fat, and a total of 279 calories. This recipe serves 30. Head to the store and pick up duncan hines angel food cake mix, lemon zest, cream cheese, and a few other things to make it today.

Instructions

Prepare Cupcakes: Preheat oven to 32

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Prepare angel food cake batter according to package directions.

Ingredients you will need

Angel Food Cake

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.

Equipment you will use

Oven

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.

Ingredients you will need

Raspberry Jam

Cupcakes

Equipment you will use

Wooden Spoon

Knife

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.

Ingredients you will need

Powdered Sugar