Lemon-Raspberry Angel Food Cupcakes

• CUPCAKES
• 1 (16-oz.) package DUNCAN HINES Angel Food Cake Mix
• 24 paper baking cups
• 3/4 cup seedless raspberry jam
• CREAM CHEESE FROSTING
• 1 1/2 (8-oz.) packages cream cheese, softened
• 1/4 cup butter, softened
• 1/4 cup fresh lemon juice
• 1 (16-oz.) package powdered sugar, sifted
• 2 teaspoons lemon zest
• GARNISH
• Fresh raspberries

1. Prepare Cupcakes: Preheat oven to 325u0b0. Prepare angel food cake batter according to package directions. Place paper baking cups into 2 (12-cup) muffin pans. Spoon batter into cups.
2. Bake at 325u0b0 for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).
3. Make a small hole in tops of cupcakes with a knife or end of a wooden spoon. Pipe or spoon about 1 tsp. raspberry jam into centers of cupcakes.
4. Prepare Frosting: Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest.
5. Spread Cream Cheese Frosting on tops of cupcakes. Garnish, if desired.

cupcakes, duncan hines angel, baking cups, seedless raspberry jam, cream cheese, cream cheese, butter, lemon juice, powdered sugar, lemon zest, fresh raspberries

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