Lemon-Raspberry Cupcakes

1. 1

   Preheat oven to 375u00b0.

2. 2

   Prepare cake mix according to package directions. Stir in vanilla.

3. 3

   Place 33 foil muffin cup liners on a large baking sheet, or place in muffin cups. Divide batter evenly among muffin cup liners, filling about two-thirds full.

4. 4

   Bake at 375u00b0 for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.

5. 5

   Set aside 1 tablespoon raspberry preserves. Combine remaining raspberry preserves, lemon rind, and 1 tablespoon lemon juice in a bowl, stirring until smooth; set aside.

6. 6

   Combine powdered sugar and remaining 2 1/2 tablespoons lemon juice, stirring with a whisk until smooth. Add reserved 1 tablespoon raspberry preserves to lemon juice glaze; swirl together with a knife.

7. 7

   Cut a deep slit in top center of each cake to form a pocket. Carefully spoon 1 heaping teaspoonful of raspberry filling into each warm cake. Spoon 1 tablespoon lemon juice glaze evenly over each cake.

* Per serving · 4 servings · Values may vary.