Lemon-Raspberry Cupcakes – a delicious recipe with angel food cake, vanilla, low-sugar, lemon rind, lemon juice, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0.
2
Prepare cake mix according to package directions. Stir in vanilla.
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
Bake at 375u00b0 for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.
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
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
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.
385
kcal
Calories
99
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (16-ounce) package angel food cake mix, 1 teaspoon vanilla extract, 3/4 cup low-sugar seedless raspberry preserves (such as Smucker's), divided, 1 1/2 teaspoons grated fresh lemon rind, and more.
Yes, Lemon-Raspberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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