Springtime Lemon Cupcakes

Yield: 24 cupcakes

Ingredients

• Cake
• 1 box (15.25 oz) lemon cake mix
• Ingredients to prepare the cake mix
• 1 tbsp lemon oil (or lemon extract)
• Raspberry Filling
• 1 tbsp cornstarch
• 1 tbsp water
• 3/4 cup seedless raspberry jam
• Raspberry Frosting
• 1 cup butter, softened
• 1/3 cup seedless raspberry jam
• 1 tbsp lemon juice
• 1 tsp vanilla
• 5 cups powdered sugar
• Birds' Nests
• 2 cups sweetened shredded coconut
• 6 oz. chocolate chips, melted
• 24 miniature whopper candy eggs

Directions

1. Prepare the cake mix following the instructions, plus adding in the lemon oil.  Spoon into 24 cupcakes.  Bake according to package directions.
2. For the filling, whisk together the cornstarch and water in a small bowl.  Set aside.
3. In a small saucepan, warm the raspberry jam until melted and smooth.  Whisk in the cornstarch mixture.  Bring to a simmer until the cornstarch is no longer cloudy and the sauce has thickened (about 2-3 minutes).  Remove from the heat and let cool.
4. Using a paring knife, cut a small, round wedge out of the top of each cupcake.  Pipe in the raspberry jam, and then press the wedge back on top.
5. For the frosting, beat the butter in a stand mixer with the paddle attachment until smooth.  Add the jam, lemon juice, and vanilla and mix until combined, scraping the sides.
6. Gradually add the powdered sugar, scraping the side frequently.  Increase the speed and mix until smooth and fluffy.
7. Pipe frosting onto the top of each cupcake, covering up the cake wedge.
8. For the birds' nests, line two baking sheets with parchment paper.  In a bowl, mix together the coconut and chocolate until fully combined.  Drop onto the baking sheets in 1 tbsp mounds.  Press a small indent into the middle, and place two candy eggs into the center.  Let set fully.
9. When the nests are set, place one on top of each cupcake.

Adapted from: The Pioneer Woman (#1, #2).