Mocha Raspberry Cupcakes

• FOR THE CAKE:
• 1 box (18-20 Oz. Size) White Cake Mix
• 2 Eggs
• 1 cup Raspberry Puree
• 1 cup Water
• 1/4 cups Oil
• 1 cup Non-fat Plain Greek Yogurt
• 1-1/2 cup Raspberry Puree
• FOR THE ICING:
• 2 Tablespoons Butter, Room Temperature
• 6 ounces, weight Cream Cheese, Slighly Chilled
• 2 cups Powdered Sugar
• 1 package Duncan Hines Frosting Creations Mocha Flavor Mix (3 Gram Package)

1. For the cake:
2. Preheat oven to 350 F. Prepare two 12-cup muffin tins by lining with cupcake liners.
3. In the bowl of a stand mixer add cake mix, eggs, puree, water, oil and Greek yogurt. Mix until completely combined.
4. Fill each cupcake liner 2/3 of the way full. Add 1 tablespoon of raspberry puree on the top of each cupcake and cut it into the batter with a knife. Bake for 18 to 22 minutes. Remove pans from oven and set on a rack. Cool.
5. For the icing:
6. In a large bowl mix butter and cream cheese together. Add powdered sugar and mocha flavor mix. Pipe onto cooled cupcakes.
7. Enjoy!

cake, white cake mix, eggs, raspberry puree, water, ubc, nonfat plain greek yogurt, raspberry puree, butter, weight cream cheese, powdered sugar, mocha flavor

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