LEMON RASPBERRY-FILLED CUPCAKES

Lemon Raspberry-Filled Cupcakes image

Filled with fruity preserves and topped with fresh raspberries and a lemony cream cheese glaze, these moist cupcakes are a delicious treat.

Provided by My Food and Family

Categories Recipes

Time 1h10m

Yield 24 servings

Number Of Ingredients 8

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Ingredients

1 box (2-layer size) yellow cake mix
1 box (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1/2 cup raspberry preserves
4 oz. (1/2 of an 8 oz. pkg.) PHILADELPHIA Cream Cheese
1/2 cup powdered sugar
2 Tbsp. COUNTRY TIME Lemonade Flavor Drink Mix
3 Tbsp. water
24 raspberries (about 1/2 c.)

Steps:

Prepare cake batter and bake as directed on package for 24 cupcakes, blending pudding mix into batter before spooning into paper-lined muffin cups. Cool 10 min. in pans. Remove to wire racks; cool completely.
Spoon preserves into pastry bag fitted with large round tip. Insert tip into center of each cupcake; pipe in about 1 tsp. filling.
Beat cream cheese, sugar, drink mix and water until smooth. Top each cupcake with 1 berry; drizzle with glaze.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 19 g, Protein 2 g