Ingredients: - 1 1/2 c. fresh raspberries
- cooking spray
- 1 (9-ounce) package of lemon cake mix (such as Jiffy) *a regular cake mix is about 18 ounces, so I used one of those and doubled everything else for 24 cupcakes
- 1 large egg
- 1/2 c. reduced-fat sour cream
- 1 1/2 tsp. grated lemon rind
- 1/2 c. powdered sugar
- 1 tbl fresh lemon juice (I squeezed it from the lemon to keep it fresh)
- Preheat oven to 400.
- Arrange raspberries evenly on bottom of muffin cups coated with cooking spray.
- Combine cake mix, egg, sour cream, and 1 tsp of lemon rind in bowl. Beat with a mixer at medium for 2 minutes. Pour batter (or spoon batter) evenly over raspberries. Bake at 400 for 8 to 10 minutes. Cool cupcakes in pan for 2 minutes. Remove from cups, and place upside down on wire racks; cool for 5 minutes. Place cupcakes upside down, on parchment paper, cool completely. ( I didn't have them cool upside down-not sure what the point of that is.)
- While cupcakes cool, combine 1/2 tsp lemon rind, powdered sugar, and lemon juice in a small bowl, stirring with a whisk (I used a fork). Drizzle glaze over cooled cupcakes. ( I just spread it on them while they were a little warm).
- AND then for my magical additions: As soon as you put the glaze on the cupcake, add a fresh raspberry to each cupcake on top!
- I would also recommend keeping the cupcakes in the refridgerator and serving them chilled!
Baker's notes: So these are great because they are only 138 calories and 4 g of fat! Enjoy, they are yummy! These cupcakes are from a recent Weight Watchers Cookbook that I got! These cupcakes are definitely very lemony (is that a word?) so next time I may try adding in more raspberry flavor! I think I may try after the step of pouring/spooning in the batter to put a dollop of raspberry preserves on top of the cupcake. This should bake into the center of the cupcake and would add more raspberry flavor and balance out the lemon flavor! It may also be good to make raspberry glaze instead of lemon. . .I guess you'd omit the lemon juice and use raspberry juice instead! (probably could crush up some berries and get natural juice from them). I also may try a variety of other berries on the bottom. . .strawberries, blackberries, and blueberries would probably all be delish! You could also probably just get a plain vanilla cake mix and add dry jello flavoring (like maybe lime flavor) and then use lime juice and lime zest in the ingredients. . .oh, the possibilities are endless! I LOVE baking!