Lemon Raspberry-Filled Cupcakes

70 24 servings, 1 cupcake (52 g) each
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24 servings, 1 cupcake (52 g) each

Filled with fruity preserves and topped with fresh raspberries and a lemony cream cheese glaze, these moist cupcakes are a delicious treat.

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What You Need

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Make It

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  • Prepare cake batter and bake as directed on package for 24 cupcakes, blending pudding mix into batter before spooning into paper-lined muffin cups. Cool 10 min. in pans. Remove to wire racks; cool completely.
  • Spoon jam into pastry bag fitted with large round tip. Insert tip into centre of each cupcake; pipe in about 1 tsp. jam.
  • Beat cream cheese, sugar, drink mix and water until smooth. Top each cupcake with 1 berry; drizzle with glaze.

If You Don't Have a Pastry Bag

Spoon jam into small freezer-weight resealable plastic bag; seal bag. Snip off one corner from bottom of bag. Insert tip of bag into centre of each cupcake; pipe in about 1 tsp. jam.


  • 24 servings, 1 cupcake (52 g) each

Nutritional Information

Serving Size 24 servings, 1 cupcake (52 g) each
Calories 180
% Daily Value
Total fat 7g
Saturated fat 2g
Cholesterol 30mg
Sodium 210mg
Carbohydrate 28g
Dietary fibre 0g
Sugars 20g
Protein 2g
Vitamin A 2 %DV
Vitamin C 10 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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