Easy as 1,2,3!

1Heat oven to 350°F. Line 24 muffin cups with cupcake liners. In large bowl, stir 3⁄ cup water, lemon zest, 2 Tbs.

4 lemon juice and granulated sugar until sugar dissolves. Add cake mix, egg whites and oil; on low speed, beat until blended, 30 sec. On medium speed, beat 2 min. Divide among liners. Bake until toothpick inserted into centers comes out clean, 18–22 min. Cool completely on racks.

2Press 1 pkg. raspberries through sieve into bowl to remove seeds; mash until smooth and pureed. On medium speed, beat butter until light and fluffy, 2 min. On low speed, gradually beat in confectioners’ sugar; on medium-high speed, beat until light and fluffy, 2 min. Add raspberry puree and remaining lemon juice to frosting and beat on low speed until blended.

3If desired, transfer frosting to pastry bag fitted with medium star tip, such as Wilton #1M; pipe over cupcakes. Or, using small spatula, spread frosting over cupcakes. Garnish cupcakes with remaining raspberries and, if desired, lemon slices and straw.

Servings: 24 ACTIVE time: 45 min. TOTAL time: 2 hrs.