Lemon Raspberry Angel Food Cupcakes

Cupcakes

1 package Angel Food Cake Mix
24 paper baking cups
3/4 cup seedless raspberry jam


Cream cheese frosting

8 oz cream cheese softened
1/4 cup butter softened
1/4 cup fresh lemon juice
16 oz powered sugar
2 teaspoon lemon zest

Preheat oven to 325.

Prepare angel food cake batter according to directions. Spoon batter into paper cups

Bake for 22-25 minutes. Cool in pans on a wire rack for ten more minutes. Remove from pans and let cool completely

Make a small hole in the tops of cupcakes with a knife or end of a wooden spoon. Pipe in the raspberry jam into the center of cupcakes.

Frosting

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Add lemon juice, beating just until blended. Gradually add powered sugar, beating at a low speed until blended. Stir in lemon zest.

Spread cream cheese frosting on top of cupcakes and garnish if desired