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Double Raspberry Cream Filled Cupcakes Recipe

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This recipe for Double Raspberry Cream Filled Cupcakes, by , is from The Drummer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth McAvoy

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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