Lemon Raspberry Cupcakes

• FOR THE CUPCAKES:
• 1 box (18.25 Oz. Box) Yellow Cake Mix
• 1 box (small 4-serving Box) Instant Lemon Pudding
• 3 whole Eggs
• 1 cup Water
• 1/3 cups Vegetable Oil
• 1/8 cups Lemon Juice
• 2 cups Raspberries (Fresh Or Frozen)
• _____
• FOR THE FROSTING:
• 2 blocks (8 Oz. Block) Cream Cheese
• 1 stick Butter
• 1 cup Powdered Sugar
• 4 Tablespoons Lemon Juice
• 1 teaspoon Vanilla Extract
• 24 whole Fresh Raspberries For Garnish

1. Preheat oven to 325u0b0F. Line muffin tins with cupcake paper. Mix together the cupcake ingredients (except raspberries) until combined well. Then gently fold in the raspberries.
2. Fill lined muffin tins with batter, about 2/3 full (tip: I like to use a large cookie dough scoop-works fabulously!). Bake according to box mix instructions (mine took a little on the longer side, but I think it varies based on oven temperatures). Remove from the oven then remove cupcakes from the tin and allow to cool completely on a cooling rack.
3. Mix together frosting ingredients (except raspberries). Pour into a pastry bag with the pastry tip of choice (or you can use a Ziploc bag with the corner cut off) and pipe onto cooled cupcakes. Top with a fresh raspberry (because they look so darn pretty!).
4. Enjoy this little lemony delight!

lemon pudding, eggs, water, vegetable oil, lemon juice, raspberries, frosting, blocks, butter, powdered sugar, lemon juice, vanilla, fresh raspberries

Taken from tastykitchen.com/recipes/desserts/lemon-raspberry-cupcakes/ (may not work)