LEMON-RASPBERRY MINI CUPCAKES

Lemon-Raspberry Mini Cupcakes image

Moist, tender lemon cupcakes get a raspberry jam filling in these scrumptious and easy-to make treats.

Provided by My Food and Family

Categories Dairy

Time 1h15m

Yield 24 servings, 2 mini cupcakes each

Number Of Ingredients 9

Ingredients

1 box (2-layer size) lemon cake mix
3/4 cup water
1/3 cup oil
3 eggs
2 Tbsp. lemon zest, divided
1/4 cup raspberry jam
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 cup COOL WHIP Whipped Topping

Steps:

Heat oven to 350°F.
Mix first 4 ingredients in large bowl with mixer until blended; stir in 1 Tbsp. zest.
Spoon about 1 Tbsp. batter into each of 48 paper-lined mini muffin cups; top each with 1/4 tsp. jam.
Bake 13 to 15 min. until toothpick inserted near centers comes out clean. Cool in pans 5 min. Remove to wire racks; cool completely.
Meanwhile, beat cream cheese in small bowl with mixer until creamy. Gradually add sugar, beating until blended. Gently stir in COOL WHIP and remaining zest.
Frost tops of cupcakes with COOL WHIP mixture.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 160 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 16 g, Protein 2 g