Lemon-Raspberry Mini Cupcakes - Kraft Recipes Top
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Lemon-Raspberry Mini Cupcakes

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24 servings, 2 mini cupcakes each

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

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What You Need

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Make It

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  • 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.

Special Equipment Needed


  • 24 servings, 2 mini cupcakes each

Nutritional Information

Serving Size 24 servings, 2 mini cupcakes each
Calories 180
Total fat 9g
Saturated fat 3.5g
Cholesterol 35mg
Sodium 160mg
Carbohydrate 24g
Dietary fiber 0g
Sugars 16g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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