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Lemon Raspberry-Filled Cupcakes

1 Hour 10 Minutes
20 Min Prep
1 Hr 10 Min Cook
Filled with fruity preserves and topped with fresh raspberries and a lemony cream cheese glaze, these moist cupcakes are a delicious treat.
What You Need
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24 servings
Original recipe yields 24 servings
1 box (2-layer size) yellow cake mix
1 box (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1/2 cup raspberry preserves
4 oz. (1/2 of an 8 oz. pkg.) PHILADELPHIA Cream Cheese
1/2 cup powdered sugar
2 Tbsp. COUNTRY TIME Lemonade Flavor Drink Mix
3 Tbsp. water
24 raspberries (about 1/2 c.)
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Let's Make It
1
Prepare cake batter and bake as directed on package for 24 cupcakes, blending pudding mix into batter before spooning into paper-lined muffin cups. Cool 10 min. in pans. Remove to wire racks; cool completely.
2
Spoon preserves into pastry bag fitted with large round tip. Insert tip into center of each cupcake; pipe in about 1 tsp. filling.
3
Beat cream cheese, sugar, drink mix and water until smooth. Top each cupcake with 1 berry; drizzle with glaze.
Kitchen Tips
Substitute
Substitute COUNTRY TIME Pink Lemonade Flavor Drink Mix for COUNTRY TIME Lemonade Flavor Drink Mix.
If You Don't Have a Pastry Bag
Spoon preserves into small freezer-weight resealable plastic bag; seal bag. Snip off one corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 tsp. preserves.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 210mg
9%
Total Carbohydrates 27g
10%
Dietary Fibers 0g
Sugars 19g
38%
Protein 2g
4%
Vitamin A
0%
Vitamin C
2%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* 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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