RASPBERRY LEMON CUPCAKES

 

  • Cooking Time: 24-26
  • Servings: 12-14 Cupcakes
  • Preparation Time: 6-10

Ingredients

  • For Cupcakes:
  • Full Box Dassant Meyer Lemon Cake Mix
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • For Frosting
  • 1 cup soften butter
  • 1/2 cup raspberry preserves
  • 4-6 cups powdered sugar
  • 12 to 14 fresh raspberries

Directions

  • For Cupcakes
  • 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.
  • For Frosting
  • 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.

Notes

Categories: Cupcakes 

Author Credit: Dassant

Website Credit: http://www.dassant.com/recipe/99/raspberry-lemon-cupcake

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