YUM! I'm drooling just looking at their picture...
Lemon-Raspberry Angel Food Cupcakes
Courtesy of MyRecipes.com
Yield: 24 cupcakes
Prep Time: 30 minutesOther Time: 1 hour 2 minutes
1 (16 ounce) package Duncan Hines Angel Food Cake mix (you will make using the package instructions - so you'll need those ingredients as well)
24 paper baking cups
3/4 cup seedless raspberry jam (I'd likely leave this out of mine)
1 1/2 (8 ounce) packages of cream cheese, softened
1/4 cup butter, softened
1/4 cup fresh lemon juice
1 (16 ounce) package powdered sugar, sifted
2 teaspoons lemon zest
fresh raspberries for garnish
Preheat oven to 325. Prepare angel food cake batter according to package directions. Place paper baking cups into 2 (12 cup) muffin pans. Spoon batter evenly into cups.
Bake at 325 for 22 to 25 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. (about 30 more minutes)
Make a small hole in tops of cakes with a knife or end of a wooden spoon. Pipe or spoon about 1 teaspoon of raspberry jam into centers of cupcakes. (If you skip the jam - like I would... no need to do this step)
Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest.
Spread cream cheese frosting on tops of the cakes - or you could pipe it on for a more decorative look. Garnish with a fresh raspberry if desired.