Lemon Berry Cupcakes
Additional ingredients to prepare cake mix per package instructions
1 1/2 teaspoons finely grated lemon peel
1 cup quartered fresh blackberries or fresh whole blueberries, plus additional for garnish
2 (8 oz.) packages cream cheese, softened
1 tablespoon lemon juice
OR 2 tablespoons Blueberry Preserves
HEAT oven to 350°F. Line 24 muffin cups with paper baking cups. Prepare cake mix according to package directions using water, oil and eggs. Blend in lemon peel. Gently stir in blackberries. Divide evenly into prepared muffin cups. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from baking pan to wire rack to cool completely.
BEAT cream cheese in large bowl with electric mixer on high speed until smooth. Beat in frosting and lemon juice until blended. Drop 1/2 teaspoonfuls of jam over top surface of frosting mixture. Do not mix.
SPOON frosting mixture into large resealable plastic bag. Press frosting into bottom corner of bag. Cut 1/2-inch corner off bag. Squeeze frosting in a circular pattern on top of each cupcake. Chill until ready to serve. Garnish with additional berries, if desired.
Serving Size (1 cupcake of 24), Calories 260 (Calories from Fat 140), Total Fat 15g (Saturated Fat 6g, Trans Fat g), Cholesterol 50mg, Sodium 270mg, Total Carbohydrate 30g (Dietary Fiber 1g, Sugars 21g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.