Lemon-Raspberry Cupcakes

Ingredients

• 16 ounce angel food cake mix 
• 3.5 tablespoons juice of lemon fresh divided
• 1.5 teaspoons lemon rind fresh grated
• 2 cups powdered sugar 
• 0.8 cup low-sugar raspberry preserves seedless divided (such as Smucker's)
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• aluminum foil
• muffin liners

Directions

1. Preheat oven to 37
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.
6. Combine remaining raspberry preserves, lemon rind, and 1 tablespoon lemon juice in a bowl, stirring until smooth; set aside.
7. Combine powdered sugar and remaining 2 1/2 tablespoons lemon juice, stirring with a whisk until smooth.
8. Add reserved 1 tablespoon raspberry preserves to lemon juice glaze; swirl together with a knife.
9. 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.