Lemon-Raspberry Angel Food Cupcakes

Prepare the cupcakes: Preheat the oven to 325 degrees. Prepare the Angel food muffin batter according to the instructions on the package. Place paper baking tins in 2 12-cup muffin tins. Pour the batter into the cups.Bake at 325 degrees for 22-25 minutes, or until a wooden stick inserted in the center comes out clean. Cool in the tins on a wire rack for 10 minutes. Transfer from the pan to a wire rack and let cool completely (about 30 minutes).Make a small hole in the tops of the cupcakes with a knife or the tip of a wooden spoon. Spoon about 1 teaspoon of raspberry jam into the center of the cupcakes.Prepare the frosting: Beat the cream cheese and butter with an electric mixer on medium speed until creamy; add the lemon juice, whisking until smooth. Gradually add the powdered sugar, whisking on low speed until smooth; add the lemon zest.Spread the tops of the cupcakes with cream cheese frosting. Decorate if desired.