2 tbsp. lemon zest
2 tbsp. lemon juice
1 (18.25 oz pkg) white cake mix
3 egg whites
2 tbsp. canola oil
6 oz fresh raspberries
2 (16 oz each cans) vanilla frosting

Preheat oven to 350°F.

Line 18 muffin cups with liners.

In bowl, with mixer on medium-low speed, beat cake mix, 1-1/3 cups water, egg whites, oil, and 2 tablespoons lemon juice, and 1 tablespoon zest until blended.

On medium speed, beat 2 minutes. Divide evenly among liners. Gently press 1 raspberry 1/2-inch down into batter of each cupcake.

Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool completely.

In a bowl, stir together frosting and remaining 1 tablespoon zest. Spread over cupcakes.

Submitted by: Sherry Monfils