Lemon Cupcakes

Lemon Cupcakes:
Ingredients
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water

Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
In a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes until well combined.
Distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes. Transfer to racks to cool completely.

Lemon Cream Cheese Frosting:

Ingredients
2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
2 teaspoons vanilla extract
juice of one lemon

Using a mixer, blend the butter and cream cheese together until well combined.
Gradually add in the confectioners’ sugar until fully incorporated.
Finally, mix in vanilla and lemon juice.

To Assemble
Ingredients
Your favorite raspberry jam
Fresh raspberries

Once cool, core each cupcake with an apple corer or a pairing knife.  Fill with raspberry jam.  Frost with lemon cream cheese frosting and garnish with a raspberry.

recipe from: Cannella Vita