Raspberry Lemonade Cupcakes

CUPCAKES

1 Tbs. grated lemon zest 2 Tbs. lemon juice 2 Tbs. sugar 1 pkg. (15.25 oz.) white cake mix 3 egg whites 1/3 cup oil 3/4 cup seedless raspberry jam

FROSTING

2 conts. (6 oz. each) raspberries 1 Tbs. lemon juice Fluffy Buttercream Frosting, recipe below Lemon or lime zest curls, optional

Cupcakes: Preheat oven according to package directions. Line 24 muffin cups with cupcake liners. In medium bowl, stir together 3/4 cup water, zest, juice and sugar until sugar dissolves. Add cake mix, egg whites and oil; on low speed, beat 30 seconds until combined. On medium, beat 2 minutes. Divide among liners. Bake 22-25 minutes or until toothpick inserted into centers comes out clean. Cool completely on racks.

In bowl, whisk jam until smooth. Transfer to pastry bag fitted with small plain tip (1/4" opening; such as Wilton #12). Insert tip into center of 1 cupcake top and fill cupcake with about 1/2 Tbs. jam. Repeat with remaining cupcakes and jam.

Frosting: Press 1 pkg. raspberries through sieve to remove seeds; mash until smooth and puréed. On low speed, beat raspberry purée and lemon juice into frosting until blended. Transfer to pastry bag fitted with medium star tip (such as Wilton #1M). Pipe over cupcakes. Garnish with remaining raspberries and, if desired, zest curls. Makes 24 cupcakes.