Lemon Raspberry-Filled Cupcakes

• 1 box (2-layer size) yellow cake mix
• 1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
• 1/2 cup raspberry jam
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese
• 1/2 cup icing sugar
• 2 Tbsp. Country Time Original Lemonade Drink Mix
• 3 Tbsp. water
• 24 raspberries (about 1/2 cup)

1. Prepare cake batter and bake as directed on package for 24 cupcakes, blending pudding mix into batter before spooning into paper-lined muffin cups.
2. Cool 10 min.
3. in pans.
4. Remove to wire racks; cool completely.
5. Spoon jam into pastry bag fitted with large round tip.
6. Insert tip into centre of each cupcake; pipe in about 1 tsp.
7. jam.
8. Beat cream cheese, sugar, drink mix and water until smooth.
9. Top each cupcake with 1 berry; drizzle with glaze.

yellow cake, raspberry jam, cream cheese, icing sugar, country, water, raspberries

Taken from www.kraftrecipes.com/recipes/lemon-raspberry-filled-cupcakes-169739.aspx (may not work)