Tangy Lemon and Raspberry Cupcakes
Serving Size / Yield
- 1 18.25 oz. package Yellow Cake Mix
- 2 Eggs
- 2/3 C. Water
- 4 Tbs. Lemon Juice
- 1/2 C. (1 stick) Butter, softened
- 1 8 oz. package Cream Cheese, softened
- 2 lb. Powdered Sugar
- 1/4 C. Seedless Raspberry Preserves
- 2 Tsp. Raspberry Extract
Preheat oven to 350 degrees. Line 2 12-muffin tins with paper baking cups. Combine cake mix, eggs, about half of the water and lemon juice in a medium-sized bowl. Beat with mixer on medium speed for several minutes. Add remaining water to mixture, then beat for another few minutes. Divide batter among muffin tins. Bake 15-20 minutes or until toothpick inserted in center comes out clean.
While cupcakes are baking, in a medium bowl, beat the butter and cream cheese until fluffy. Add the powdered sugar, raspberry preserves, and raspberry extract to the mixture. Wait until cupcakes are cool before frosting.