Lemon Raspberry-Filled Cupcakes

• 1 box (2-layer size) yellow cake mix
• 1 box (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
• 1/2 cup raspberry preserves
• 4 oz. (1/2 of an 8 oz. pkg.) PHILADELPHIA Cream Cheese
• 1/2 cup powdered sugar
• 2 Tbsp. COUNTRY TIME Lemonade Flavor Drink Mix
• 3 Tbsp. water
• 24 raspberries (about 1/2 c.)

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 preserves into pastry bag fitted with large round tip.
6. Insert tip into center of each cupcake; pipe in about 1 tsp.
7. filling.
8. Beat cream cheese, sugar, drink mix and water until smooth.
9. Top each cupcake with 1 berry; drizzle with glaze.

yellow cake, raspberry preserves, philadelphia cream cheese, powdered sugar, time, water, raspberries

Taken from www.kraftrecipes.com/recipes/lemon-raspberry-filled-cupcakes-168824.aspx (may not work)