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Double Raspberry Cream Filled Cupcakes Recipe

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This recipe for Double Raspberry Cream Filled Cupcakes is from The Drummer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cupcakes: 1 pkg. white cake mix
Raspberry Filling:
1 pkg.(8 oz.) cream cheese, softened
1 egg
3 tbsps. fresh or frozen (thawed) raspberries
1/3 cup sugar
1 tsp. vanilla
Raspberry Frosting:
3 cups powdered sugar
1/4 cup butter, softened
2 tbsps. fresh or frozen (thawed) raspberries
1 tsp. vanilla
1 to 3 tbsps. milk
Directions:
Directions:
Prepare cake mix according to pkg. directions. Combine all filling ingredients in medium bowl and beat with mixer.
Line muffin pans with paper liners.
Fill cups 1/3 full with cake batter. Add 1-1/2 tsp. raspberry filling to each cupcake, then top with cake batter to fill cups 1/2 full.
Bake in 350 degree preheated oven 20 to 25 min. or until toothpick inserted in center comes out clean. Let cool 10 min. in pan; finish cooling on wire rack. Frost when cool; refrigerate until ready to serve.
Frosting: Combine all ingredients except milk in medium bowl. Beat with electric mixer, gradually adding enough milk to reach desired consistency.
Number Of Servings:
Number Of Servings:
30 cupcakes
Preparation Time:
Preparation Time:
30 min.

 

 

 

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