Lemon Raspberry Cupcakes

By srumbel

A light, refreshing cupcake that is bursting with flavor. Recipe from HoosierHomemade.com

Ingredients

• 1 Lemon Cake Mix {I used Pillsbury}
• 1 small box instant Lemon Pudding
• Zest and juice of 1 lemon
• 3 eggs
• 1 cup water
• 1/3 cup oil
• Raspberry Filling – I used Smucker’s Simply Fruit Seedless Red Raspberry
• Frosting – your favorite, I used COOL WHIP Vanilla Frosting
• Fresh Raspberries for garnish if desired

Preparation

Step 1

Preheat oven to 350 degrees and add cupcake liners to pan
In a large bowl combine all ingredients for the cake, combine well
Divide batter into cupcake liners, about 2/3 full
Bake at 350 degrees
Mini cupcakes – 8-10 minutes
Regular cupcakes – 12-15 minutes
Or until a toothpick inserted in the center comes out clean
Cool completely
Filling
Fit a decorator bag with a Bismarck Tip and fill with raspberry
Pipe raspberry into each cupcake
Frosting
Fit a decorator bag with a large round tip – I used #1M
Fill with frosting and pipe on
Top with a fresh raspberry