Lemon Raspberry Cupcakes

The fresh flavors of lemon, raspberry, and coconut combine to form one taste bud-tantalizing cupcake! You won't believe this one starts with a boxed cake mix.

Yields: 24

Ingredients

• 1 (18.25-ounce) package lemon cake mix
• 1/2 cup raspberry preserves, divided
• 1 (16-ounce) container vanilla frosting
• 1 teaspoon lemon extract
• 2 to 3 drops yellow food coloring
• 1 cup shredded coconut
• 24 fresh raspberries

Instructions

1. Preheat oven to 350 degrees F. Line muffin tins with paper baking cups.
    
2. Make cake mix according to package directions. Spoon batter into muffin tins, filling each cup about half full. Place 1/2 teaspoon raspberry preserves into center of batter in each cup. Top with a spoonful of batter.
    
3. Bake according to package directions; cool completely.
    
4. Meanwhile, in a medium bowl, combine vanilla frosting, lemon extract, and yellow food coloring; mix well. Frost cooled cupcakes; sprinkle with coconut, and place a raspberry in center of each cupcake.