Raspberry-Filled Lemon Cupcakes

Name: Raspberry-Filled Lemon Cupcakes
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 24
Cuisine: American
Ingredients: 2 containers Betty Crocker® Whipped fluffy white frosting; 1 Tbsp fresh lemon juice; 1 strip Grated lemon peel; 2 Tbsps grated lemon peel (from 2 medium lemons); 170 grams container fresh raspberries (1 to 1 1/4 cups); 1 box Betty Crocker® SuperMoist® French vanilla cake mix

The recipe Raspberry-Filled Lemon Cupcakes is ready in roughly 1 hour and 40 minutes and is definitely a tremendous dairy free option for lovers of American food. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 24. One serving contains 85 calories, 1g of protein, and 1g of fat. A mixture of raspberries, lemon peel, vanilla cake mix, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a dessert.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans).

Equipment you will use

Oven

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.

Ingredients you will need

Lemon Peel

Cake Mix

Cupcakes

Equipment you will use

Wire Rack

Muffin Liners

Oven

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.)

Ingredients you will need

Raspberries