Filled with fruity preserves and topped with fresh raspberries and a lemony cream cheese glaze, these moist cupcakes are a delicious treat.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending pudding mix into batter before spooning into paper-lined muffin cups. Cool 10 min. in pans. Remove to wire racks; cool completely.
- Spoon preserves into pastry bag fitted with large round tip. Insert tip into center of each cupcake; pipe in about 1 tsp. filling.
- Beat cream cheese, sugar, drink mix and water until smooth. Top each cupcake with 1 berry; drizzle with glaze.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 19 g, Protein 2 g
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