Lemon-Raspberry Cupcakes Recipe

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Lemon-Raspberry Cupcakes
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  1. Preheat oven to 375°.
  2. Prepare cake mix according to package directions. Stir in vanilla.
  3. Place 33 foil muffin cup liners on a large baking sheet, or place in muffin cups. Divide batter evenly among muffin cup liners, filling about two-thirds full.
  4. Bake at 375° for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.
  5. Set aside 1 tablespoon raspberry preserves. Combine remaining raspberry preserves, lemon rind, and 1 tablespoon lemon juice in a bowl, stirring until smooth; set aside.
  6. Combine powdered sugar and remaining 2 1/2 tablespoons lemon juice, stirring with a whisk until smooth. Add reserved 1 tablespoon raspberry preserves to lemon juice glaze; swirl together with a knife.
  7. Cut a deep slit in top center of each cake to form a pocket. Carefully spoon 1 heaping teaspoonful of raspberry filling into each warm cake. Spoon 1 tablespoon lemon juice glaze evenly over each cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 195.93 Kcal (820 kJ)
Calories from fat 78.45 Kcal
% Daily Value*
Total Fat 8.72g 13%
Cholesterol 0.5mg 0%
Sodium 214.4mg 9%
Potassium 450.68mg 10%
Total Carbs 27.94g 9%
Sugars 18.19g 73%
Dietary Fiber 0g 0%
Protein 1.96g 4%
Vitamin C 0.6mg 1%
Calcium 14.3mg 1%
Amount Per 100 g
Calories 418.52 Kcal (1752 kJ)
Calories from fat 167.57 Kcal
% Daily Value*
Total Fat 18.62g 13%
Cholesterol 1.06mg 0%
Sodium 457.95mg 9%
Potassium 962.67mg 10%
Total Carbs 59.68g 9%
Sugars 38.85g 73%
Dietary Fiber 0g 0%
Protein 4.18g 4%
Vitamin C 1.4mg 1%
Calcium 30.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
  • 5

Good Points

  • saturated fat free,
  • cholesterol free

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