Lemon-Raspberry Mini Cupcakes

• 1 box (2-layer size) lemon cake mix
• 3/4 cup water
• 1/3 cup oil
• 3 eggs
• 2 Tbsp. lemon zest, divided Safeway 4 ct For $5.00 thru 02/09
• 1/4 cup raspberry jam
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup powdered sugar
• 1 cup COOL WHIP Whipped Topping

1. Heat oven to 350F.
2. Mix first 4 ingredients in large bowl with mixer until blended; stir in 1 Tbsp.
3. zest.
4. Spoon about 1 Tbsp.
5. batter into each of 48 paper-lined mini muffin cups; top each with 1/4 tsp.
6. jam.
7. Bake 13 to 15 min.
8. until toothpick inserted near centers comes out clean.
9. Cool in pans 5 min.
10. Remove to wire racks; cool completely.
11. Meanwhile, beat cream cheese in small bowl with mixer until creamy.
12. Gradually add sugar, beating until blended.
13. Gently stir in COOL WHIP and remaining zest.
14. Frost tops of cupcakes with COOL WHIP mixture.

lemon cake mix, water, oil, eggs, lemon zest, raspberry jam, philadelphia cream cheese, powdered sugar

Taken from www.kraftrecipes.com/recipes/lemon-raspberry-mini-cupcakes-162664.aspx (may not work)