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Lemon-Raspberry Mini Cupcakes

photo by:kraft
Moist, tender lemon cupcakes get a raspberry jam filling in these scrumptious and easy-to make treats.
30 min
1 hr 15 min
24 servings, 2 mini cupcakes each

What You Need

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

Make It

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.

Kraft Kitchens Tips

How to Grate Citrus Peel
Always wash and dry citrus fruit before grating. Move the whole fruit up and down on the side of the grater with the smallest holes to remove ONLY the surface of the fruit peel. (The inner white part is bitter.) Continue to grate the fruit until you have the desired amount of grated peel, rotating the fruit on the grater as necessary. Use a pastry brush or old clean toothbrush to aid in cleaning grater.
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