Lemon-Raspberry Angel Food Cupcakes

Lemon-Raspberry Angel Food Cupcakes
Photo by www.myrecipes.com

Ingredients

  • 24 paper baking cups
  • 2 teaspoons lemon zest
  • 1 (16-oz.) package DUNCAN HINES Angel Food Cake Mix
  • 1 ½ (8-oz.) packages cream cheese, softened
  • 24 paper baking cups
  • 1 (16-oz.) package DUNCAN HINES Angel Food Cake Mix
  • Fresh raspberries
  • + 17 more ingredients
    • Fresh raspberries
    • 1 ½ (8-oz.) packages cream cheese, softened
    • ¾ cup seedless raspberry jam
    • 2 teaspoons lemon zest
    • 1 (16-oz.) package powdered sugar, sifted
    • 1 (16-oz.) package powdered sugar, sifted
    • ¼ cup fresh lemon juice
    • ¼ cup butter, softened
    • CREAM CHEESE FROSTING
    • ¾ cup seedless raspberry jam
    • ¼ cup fresh lemon juice
    • ¼ cup butter, softened
    • CUPCAKES
    • GARNISH
    • GARNISH
    • CUPCAKES
    • CREAM CHEESE FROSTING

Prepare Cupcakes: Preheat oven to 325°. Prepare angel food cake batter according to package directions. Place paper baking cups into 2 (12-cup) muffin pans. Spoon batter into cups. Bake at 325° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire ra...

View full recipe at My Recipes

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