Raspberry Lemon Cupcakes
CATEGORIES
INGREDIENTS
- Cooking Time: 24-26
- Servings: 12-14 Cupcakes
- Preparation Time: 6-10
- 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.