Prep Time 20m
Cook Time 19m
Ready Time 90m
Yield 24 cupcakes

  • 1 package Pillsbury™ Moist Supreme® White Premium Cake Mix
  • 3/4 cup water
  • 3 tbsps. plus 2 teaspoons lemon juice, divided
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 4 teaspoons grated lemon peel, divided
  • 1/3 cup Smucker's® Seedless Red Raspberry Jam, divided
  • 1 (16 oz.) container Pillsbury™ Creamy Supreme® Vanilla Flavored Frosting
  • 1/2 cup powdered sugar
  • 2 drops red food color
Preparation Directions
  • Step 1Heat oven to 350°F. Line 24 muffin cups with paper baking cups.
  • Step 2Beat cake mix, water, 3 tablespoons lemon juice, oil and eggs in large bowl with electric mixer on medium speed until moistened. Beat 2 minutes. Stir in 2 teaspoons lemon peel. Fill muffin cups about 1/2 full. Place 1/2 tsp. raspberry jam in each center. Top with about 1 tablespoon batter, covering jam.
  • Step 3Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely on wire rack.
  • Step 4Stir frosting in medium bowl until smooth. Mix in 2 tablespoons jam, powdered sugar, food color, remaining lemon juice and lemon peel. Stir until smooth and creamy.
  • Step 5Place half the frosting in decorator bag fitted with a 1M decorator tip or into corner of medium heavy-duty resealable plastic bag. Cut small corner off resealable bag. Frost cupcakes by starting at outside edge moving toward center in a spiral pattern. Repeat with other half of frosting.
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