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Raspberry-Filled Lemon Cupcakes

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By Betty Crocker Kitchens
Updated Dec 12, 2011
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Betty Crocker™ Super Moist™ cake mix and frosting come together in these delicious raspberry-filled cupcakes - perfect dessert to impress your guests.

Raspberry-Filled Lemon Cupcakes

  • Prep Time 40 min
  • Total 1 hr 40 min
  • Servings 24
  • Ingredients 8
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Ingredients

Cupcakes

Filling and Frosting

  • 1 container (6 oz) fresh raspberries (1 to 1 1/4 cups)
  • 2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 2 tablespoons grated lemon peel (from 2 medium lemons)
  • 1 tablespoon fresh lemon juice
  • Grated lemon peel strips

Instructions

  • Step 
    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.
  • Step 
    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.)
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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