Raspberry Filled Lemon Cupcakes

Lemon Cupcakes

1 package (18.25 oz.) white cake mix (no pudding in the mix)
1 1/4 cups water
2 tablespoons vegetable oil
3 egg whites
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice

Preheat oven to 350°F.
Line standard muffin pan with baking cups.
In large bowl, combine cake mix, water, oil and egg whites; beat with electric mixer 2 minutes.
Add lemon zest and juice; mix until well blended. Spoon into baking cups.
Bake 20-22 minutes or until toothpick inserted comes out clean.
Cool cupcakes in pan on cooling rack for 5-8 minutes.
Remove cupcakes from pan; cool completely.

Raspberry Filling

1 package (16 oz.) frozen raspberries packed in sugar, thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice

Drain raspberries, reserving liquid.
Add enough water to liquid to equal 1 1/4 cups.
In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well.
Heat and stir until mixture boils and thickens.
Cool completely.
Stir thawed raspberries into cooled mixture.
Fill cupcake.

Confectioners' Sugar Glaze Icing

1 1/4 cups confectioners' sugar
3 tablespoons milk
1/2 teaspoon Clear Vanilla Extract

Stir milk into sugar.
Add vanilla.
Drizzle on cupcakes.