Lemon Raspberry Cupcakes
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The fresh flavors of lemon, raspberry, and coconut combine to form one taste bud-tantalizing cupcake! You won't believe these Lemon Raspberry Cupcakes start with a boxed cake mix.
What You'll Need
- 1 (15.25-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
What to Do
- Preheat oven to 350 degrees F. Line muffin tins with paper baking cups.
- 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.
- Bake according to package directions; cool completely.
- 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.
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