Directions:
- Preheat oven to 375°.
- Prepare cake mix according to package directions. Stir in vanilla.
- 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.
- Bake at 375° for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.
- 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.
- 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.
- 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.
Nutrition Facts
| 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.
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