Lemon cupcake with Raspberry swirl Preserves and Lemon Buttercream Frosting

Once I figure out how to ice them so they look pretty, I'll add a picture for you to drool over.

Cupcake Ingredients

1 Lemon Supreme cake mix
3 Tablespoons of Lemon Zest
1 1/3 cup of milk
1/2 cup of Butter or Margarine
3 large Eggs
1 tsp. pure lemon extract
1/3 cup seedless Raspberry Preserves

Frosting Ingredients
1/2 cup soft butter
1/2 cup Vegetable Shortening
2 Tbl. Lemon Juice(+ extra if needed)
2 tsp. lemon zest
4 cups Confectioner’s Sugar (sifted)

Instructions
Preheat oven to 325 degrees. (Use baking cup in cupcake pan. Beat butter about 30 seconds in large mixing bowl, add add ingredients. Beat on medium speed for about 2 minutes. Pour batter in baking cups 2/3 full. Take pastry bag with a small round tip and pipe raspberry preservative in batter in swirl pattern. Bake for about 20 minutes. Cake is done when toothpick inserted in center comes out clean. Allow to cool for 15 minutes in pan. Cool completely before frosting.

Frosting

In a large bowl mix butter and shortening with electric mixer til fluffy. Add lemon juice and zest, beat well, gradually add sugar. If the icing is dry after all the sugar has been mixed in , add additional juice and beat until light and fluffy.

Pipe frosting on cupcakes using a pastry bag and garnish with a Raspberry.