Lemon-Raspberry Cupcakes

• 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
• 3 1/2 tablespoons fresh lemon juice, divided
• 2 cups powdered sugar

1. Preheat oven to 375u0b0.
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 375u0b0 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.

angel food cake, vanilla, lowsugar, lemon rind, lemon juice, powdered sugar

Taken from www.myrecipes.com/recipe/lemon-raspberry-cupcakes (may not work)