Raspberry Lemonade Cupcakes

These are my most favorite summer desert. And why not take advantage of the fresh berries right!

Here's what you'll need

1 white cake

1 cup raspberries

2 block cream cheese

1 small tub cool whip

lemon zest or lemon extract

yellow food coloring

powder sugar

Bake cupcakes according to box let cool completely

While cupcakes cool make filling

Raspberry filling

1 cup raspberries

1/2 block cream cheese

1 cup cool whip

Fill cupcakes with a frosting bag, and a large enough tip for seeds to pass through.

(I use the simple method of a gallon freezer bag, simply snip off tip of bag) Fill your cupcakes until they look "bloated" try not to overfill this will cause your cupcakes to crack on top scrape excess filling from top of cupcake

Frosting

1,1/2 blocks of cream cheese

about 1 lb of powder sugar (mostly to taste)

and about 1 tsp of lemon extract. Add more lemon if not lemony enough

Frost cupcakes making sure you cover the hole you made filling cupcakes



Yummy!