Very easy, light cupcakes that have a delightfuly lemon berry flavor.
1 box lemon cake mix
1/2 c greek vanilla yogurt
Preheat oven to 350 degrees. Mix cake mix as directed. Stir in yogurt. Bake in cupcake pans as directed. Remove from heat and allow to cool for 15 minutes.
While cupcakes are baking, mix an 8 oz container of thawed cool whip with a small box of strawberry gelatin. Just dump the dry gelatin into the cool whip and stir until completely mixed. Cover and refrigerate until ready to use.
Using your choice of mixed berry or raspberry canned pie filling, place in piping and pipe about a tablespoon into the top center of each cupcake.
Pipe the frosting on the top and serve.
