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Recipes

Lemon Raspberry-Filled Cupcakes

Summary

Tastie Twist to Lemonade!

What You Need

  • 1 pkg. (2-layer size) yellow cake mix
  • 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
  • 1/2 cup raspberry preserves
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup powdered sugar
  • 2 Tbsp. COUNTRY TIME Lemonade Flavor Drink Mix
  • 3 Tbsp. water
  • 24 raspberries

Instructions

  1. Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry 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.
Variation

Prepare using COUNTRY TIME Pink Lemonade Flavor Drink Mix.

Cooking time (duration)

Prep Time: 20 min. | Total Time: 1 hour 10 min.

Number of servings (yield)

24 servings

Category

Dessert

Submitted by
Nutritional Information

Per Serving: 170 calories, 6g total fat, 2g saturated fat, 30mg cholesterol, 210mg sodium, 27g carbohydrate, 0g dietary fiber, 19g sugars, 2g protein, 0%DV vitamin A, 2%DV vitamin C, 4%DV calcium, 2%DV iron.

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.

Ratings & Reviews

3 reviews

I am going to make these today to celebrate May Day tomorrow...they look amazing!!!
Bobbi P. – 04/30/2015 –

Huge hit in our house!!! We all loved them!!
Jess S. – 05/05/2015 –

Oh my yummmms!! I can't wait to devour these!
Cerra S. – 05/05/2015 –

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