Berry Lemon Cupcakes with Raspberry Icing
Whip up Krusteaz Berry Lemon Cupcakes with Raspberry Cream Cheese Icing for soft, golden cupcakes full of juicy berries and zesty lemon flavor. Creamy raspberry icing adds the perfect finishing touch, making each bite a sweet, refreshing treat straight from your oven.
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STEP 1
Heat oven to 350ºF; line muffin pan with paper baking cups or lightly grease.
STEP 2
Stir together ¾ cup water, melted butter, egg, and cake mix until blended. Gently fold in ⅔ cup raspberries.
STEP 3
Spoon batter into muffin cups, filling ⅔ full.
STEP 4
Bake 21-24 minutes. Cool 5 minutes.
STEP 5
With hand mixer, blend cream cheese, lemon glaze mix and jam for 3-5 minutes or until well blended.
STEP 6
Top each cupcake with 2 rounded teaspoons icing. Garnish with fresh berries, if desired.
High altitude (over 5,000 ft): add 1 Tbsp all-purpose flour and an additional 2 Tbsp water
