Lemon & Raspberry-Filled Cupcakes with Raspberry Buttercream

By carvalhohm

Ingredients

• 1 box lemon cake mix
• 1 c water
• 1/3 c unsweetened applesauce
• 3 eggs
• 1 box SF/FF lemon pudding mix
• 1-18 oz jar seedless raspberry jam
• 1-1 pound bag powdered sugar
• 1 c butter, at room temperature

Details

Adapted from thedomesticrebel.com

Preparation

Step 1

1. Preheat oven to 350 degrees. Line 24 muffin tins with paper liners. In large bowl, beat together cake mix, eggs, water and applesauce until well blended. Stir in dry pudding mix until incorporated. Using small dough-scoop, portion out one scant scoop of batter into each muffin cup. Then, using small teaspoon, top each batter cup with a small teaspoon of raspberry jam, dabbed right in center of the batter. Cover jam completely with remaining batter.

2. Bake for approximately 15-18 minutes or until toothpick inserted in center comes out clean (free of lemon or yellow batter, anyways). Cool completely.

3. In stand mixer using paddle attachment, cream together 1/2 cup raspberry jam and softened butter until well blended, about 2 minutes. Adding the powdered sugar one cup at a time, blend frosting together on slow-medium speed until everything is incorporated and frosting has achieved your desired consistency. (I used whole bag so my frosting would be stiff enough to pipe on, but use your own personal discretion). Once desired frosting is reached, frost cupcakes. Top with sprinkles, candied lemon peels, small jelly raspberries, or whatever you desire.