Shelly's Recipe

RASPBERRY LEMONADE CUPCAKES

Category: Cupcakes

1 box yellow cake mix
1 large box lemon instant pudding mix
1 cup water
1/3 cup lemon juice from concentrate
1/3 cup vegetable oil
3 large eggs

Frosting ingredients
8 oz cream cheese
4 tbsp butter (softened)
2 tbsp lemon juice
2 1/2 cup powdered sugar

Raspberry pie filling

Garnish: Raspberries and a lemon

Preheat oven to 325. Place cupcake liners in pans.

Mix box and pudding mix. Add wet ingredients and mix. Fill liners 3/4 full of batter. Bake for 18 minutes. Cool on wire rack.

Mix frosting by using softened cream cheese and butter. Add lemon juice. Add powdered sugar 1/2 cup at a time. Fill cupcakes when cool.

Using a pastry bag, pipe filling into cupcake. With new bag, pipe on frosting. Top with a raspberry.
Zest a lemon and place for decoration.