Raspberry Lemonade Cupcakes

INGREDIENTS:
1 (18.25 oz) box lemon cake mix
2 tsp sugar free lemonade mix
1/4 tsp ground nutmeg
1/2 c sour cream
3 large eggs, slightly beaten
1/2 c seedless raspberry preserves (must be seedless)

FROSTING:
4 c powdered sugar
2 tsp sugar free lemonade mix
6 Tbls unsalted butter, melted

Preheat oven to 350 degrees. Line 20 muffin cups with paper liners. In large bowl, combine cake mix, lemonade mix and nutmeg. Add 1 c water, sour cream and eggs. Beat with an electric mixer on low speed for 30 seconds, until well blended. Increase speed to medium and beat for 2 minutes more, occasionally scraping bowl. Spoon batter into muffin cups, filling halfway. Place a teaspoonful of raspberry preserves in the center of the batter. 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 to wire rack to cool completely.

For frosting, combine the powdered sugar, lemonade mix, melted butter and 2 T water in a medium bowl. Beat with electric mixer on medium until blended. Add more water if needed to bring to a spreadable consistency. Spread icing on top of cupcakes, leaving a slight depression in the center. Spoon remaining preserves into the depression.