Cupcakes:
18 1/4 oz box lemon flavor cake mix
2 t sugar free lemonade mix
1/4 t ground nutmeg
1/2 c sour cream
3 large eggs
1/2 c seedless raspberry preserves
Lemonade Buttercream Icing
4 c sifted confectioners' sugar
2 t sugar free lemonade mix
6 T unsalted butter, melted
fresh raspberries (optional)
Preheat oven to 350. Line 20 muffin cups with paper liners. In large bowl with electric mixer, combine cake mix, lemonade mix, and nutmeg. Add 1 c water, sour cream and eggs. Beat on low speed for 30 seconds, until blended. Increase speed to medium and beat for 2 minutes more, occasionally scraping bowl. Spoon batter into prepared muffin cups, filling halfway. Place a scant teaspoonful of raspberry preserves in the center of the batter in each cup. Spoon remaining batter on top. Bake for 20 minutes or until tops spring back when lightly touched. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.
For icing, combine confectioners sugar, lemonade mix, melted butter, and 2 T water in medium bowl with electric mixer, beating on medium speed until blended. Add more water as needed, until icing reaches creamy spreading consistency.
Swirl icing on top of each cooled cupcake, leaving a slight depression in the center. Spoon remaining raspberry preserves into the depression in each iced cupcake. Top with raspberries as desired.
