Moist, tender lemon cupcakes get a raspberry jam filling in these scrumptious and easy-to make treats.
What You Need
Original recipe yields 24 servings
1 box (2-layer size) lemon cake mix
3/4 cup water
1/3 cup oil
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
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Let's 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.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 2 mini cupcakes each
* 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.