Raspberry Lemon Cupcakes
Full Box Dassant Meyer Lemon Cake Mix
1 cup milk
1/2 cup vegetable oil
1 cup soften butter
1/2 cup raspberry preserves
4-6 cups powdered sugar
12 to 14 fresh raspberries
Preheat oven to 350° F. Line cupcake tins with baking cups.
Combine eggs, milk, and vegetable oil. Add mix.
Fold together until batter is smooth.
Pour batter into prepared baking cups.
Bake for 24 to 26 minutes. Cool completely.
Combine soften butter and raspberry preserves together until smooth. Gradually add powdered sugar and blend until creamy.
Fill Ziploc® bag, snip off bottom corner, and using a circular motion gently squeeze frosting on each cupcake top.
Garnish with a whole raspberry.