Holiday

Raspberry Filled Vanilla Cupcakes with Butter Cream Frosting

Raspberry Filled Cupcakes recipe at TidyMom.net

So……. last week I showed you the cookies I made for Easter.

But Allison wanted cupcakes.

I wanted simple.

I was originally just going to make Vanilla cupcakes with Vanilla Butter Cream frosting.

But I thought that sounded a little boring……

what could I do to “kick it up a notch?”

When I thought………RASPBERRY FILLING!!

I love vanilla and raspberry together and the combo works beautifully in these cupcakes. The cupcakes are oh so decadant! If you are a vanilla and raspberry, these are the cupcakes for you and make a wonderful Easter treat!

These were really easy when I used the secret trick of making a box mix taste like homemade!

While the cupcakes are cooling, make the raspberry filling

Raspberry Filled Vanilla Cupcakes with Butter Cream Frosting

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 24 cupcakes

Serving Size: 1 cupcake

Raspberry Filled Vanilla Cupcakes with Butter Cream Frosting

Ingredients

    Vanilla Cupcakes
  • Vanilla Cake Mix (I like to use Duncan Hines French Vanilla)
  • 3 Large Eggs
  • 1/2 cup butter, melted
  • 1 cup of water
  • Raspberry Filling
  • 2 full cups frozen unsweetened raspberries, thaw with 1/4 cup sugar (or thaw sweetened raspberries with out adding sugar, unsweeted was what I had on hand)
  • 1/3 cup sugar
  • 1-1/4 cups water*
  • 6 Tbsp flour (or 3 T. corn starch – I didn’t have corn starch)
  • 1 tsp lemon juice
  • Butter Cream Frosting
  • 1 cup real butter (not margarine) *room temperature
  • 1 cup vegetable shortening
  • pinch of salt
  • 1 tsp vanilla
  • 4 cups powdered (confectioners) sugar
  • 1/4 – 1/3 cup heavy whipping cream
  • paste food coloring

Instructions

    Vanilla Cupcakes
  1. Preheat oven to 350° and place 24 cupcake papers in a muffin pan.
  2. Melt the butter in the microwave.
  3. Add cake mix, eggs and water to the butter in large bowl and mix on low for 1 min. Then, mix on high for 1 min. (your batter should be thick and creamy - not thin and runny like it is when you follow the box instructions)
  4. Fill cupcake papers – tip: use an icecream scooper! – One scoop is just the right amount per cupcake!
  5. Place cupcakes on middle rack in the oven for 20 minutes (or until inserted toothpick comes out clean)
  6. Let cool.
  7. Raspberry Filling
  8. In a medium sauce pan, combine water*, sugar, flour and lemon juice and mix well. If there is any juice in your raspberries, drain the juice and add to water = 1-1/4 liquid. (I didn’t have much juice at all, but if you by sweetened raspberries, they may yield more sauce.)
  9. Heat and stir until mixture boils and thickens.
  10. Cool completely.
  11. Stir in thawed raspberries.
  12. Yields approximately 2 cups of filling.
  13. (I made 1/2 of this recipe because I didn’t want to fill all of my cupcakes.)
  14. Filling your cupcakes
  15. Bake cupcakes and cool completely
  16. Cut out a small cone shaped section in the center of the cupcake
  17. add raspberry filling to the hole
  18. replace the tops (just do the best you can- they don’t have to be perfect)
  19. Now they are ready to frost.
  20. Butter Cream Frosting
  21. Thoroughly cream butter and shortening . Beat in the vanilla. Add sugar, one cup at a time until blended. When the sugar is completely beaten in and the sides of the bowl are scraped down, add the whipping cream, beating at the highest speed until super fluffy, about one minute.
  22. If you wish to add color to your frosting, like I did, use the gel paste food coloring. It’s stronger and more vibrant. Add frosting to a pastry bag with your favorite tip and frost! I only filled 1/2 of my cupcakes, so I frosted the filled cupcakes in white frosting with sprinkles….the cupcakes with the pink and yellow frosting do not have filling.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://tidymom.net/2010/raspberry-filled-vanilla-cupcakes/

Spring cupcakes at TidyMom.net

If you enjoy filled cupcakes, you may want to check out the Chocolate Strawberry Filled Cupcakes I made.

 

   
more by Cheryl »

Cheryl Sousan

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog, TidyMom.net, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+

132 Responses to “Raspberry Filled Vanilla Cupcakes with Butter Cream Frosting”

  1. Cheese with Noodles posted on February 13, 2012 at 5:20 pm (#
    101
    )

    These look so good!! I’d love to make them. Can you tell me whether or not the raspberry filling makes the cupcakes soggy after a while? There are only two of us and the cupcakes would probably spend a few days in the fridge. Thanks so much!

  2. Sherrie T Price posted on March 9, 2012 at 5:23 am (#
    102
    )

    Hi this looks delicious & I am going to try them but I have a trick for you to try that will make it easier for you to fill them you will need the following. 1. Pastry Bag ( or a zip lock baggie) 2. # 230 round decorating tip. **Tip does not works with couplers. Use with parchment or uncut bags only. For filling cupcakes, eclairs & bismarcks
    I decorate so I keep the decorating bags on hand but if this isn’t something you will use allot you can just use a zip lock baggie, cut a hole in the corner & crop the #230 tip inside & fill the baggie with the raspberry filling.
    The #230 is longer than an average tip this on is designed to stick down into the cupcake & as your filling you pull back & you will not need to scoop out the middle just fill the #230

    • TidyMom replied on March 9th, 2012 at 6:34 am

      Thanks…..I’ve done this, but I prefer to cut out a section. When I use a tip to fill, I can never tell how much filling I’m adding.

      But yes, it’s another great way to fill cupcakes

  3. Silvia posted on March 17, 2012 at 8:30 pm (#
    103
    )

    When you say real butter you mean unsalted butter or salted butter?

  4. marla posted on March 7, 2013 at 7:39 am (#
    104
    )

    Love these stuffed cupcakes!

  5. marcia posted on May 31, 2013 at 10:37 am (#
    105
    )

    I just finished making your cupcakes – I can’t wait to try them! I have 2 concerns – how long do they keep before the filling starts to make the cupcake soggy? and, how do you store them? There’s a big open house tomorrow, and I’m running out of room in my fridge!!! THANKS!

  6. marcia posted on June 1, 2013 at 6:19 pm (#
    106
    )

    The cupcakes were delicious! They were soft, and moist, not crumbly. The filling did not make the cupcake soggy – I served them a full 24 hours after making them, and they were still fresh. The frosting didn’t melt or go flat. THANKS for a great recipe!

  7. Valerie Heaslip posted on September 15, 2013 at 6:09 pm (#
    107
    )

    Made these cupcakes for work: EVERYONE loved them… I made these for a wedding – the cupcakes had to be gluten-free, dairy-free and no artificial color. The raspberry filling was perfect for those cupcakes. Thanks much!

  8. Donna Ruby posted on May 4, 2014 at 7:47 pm (#
    108
    )

    OMG…..I JUST made these but with white almond batter! They are the most amazing little miracles I have ever tasted! I will decorate with a fresh raspberry and hide them in my room! Actually I am taking them to work as a surprise treat! Thank you for sharing!

Trackbacks/Pingbacks

  1. Pingback: Graduation Cupcakes & FREE toppers | TidyMom

  2. Pingback: I Heart Faces – Dessert! | TidyMom

  3. Pingback: Zicam Review & Giveaway! (closed) | TidyMom

  4. Pingback: The Family Dish & Peanut Butter Frosting | TidyMom

  5. Pingback: Amanda Green Bottoms

  6. Pingback: Raspberry Filled Butter cookie recipe | TidyMom

  7. Pingback: Happy 2011 {Best of 2010} | TidyMom

  8. Pingback: Snowman Cupcakes | TidyMom

  9. Pingback: How to Decorate Birthday Cake with Butter Cream | TidyMom

  10. Pingback: I’m Lovin’ It – Baby Shower Cookies | TidyMom

  11. Pingback: Cookie Dough Cupcakes with Cookie Dough Frosting | TidyMom

  12. Pingback: I’m Lovin’ It – Easter Treats and Kitchen Gadgets | TidyMom

  13. Pingback: I’m Lovin’ It – Easter Treats and Kitchen Gadgets | The Copperhill Store

  14. Pingback: Happy Easter! Food edition. « Dinner & Discourse

  15. Pingback: Easter Cupcakes | TidyMom

  16. Pingback: Valentine Cupcakes | Rose Cupcakes | TidyMom

  17. Pingback: Bunny Lemon filled Cupcakes with Lemon Buttercream | TidyMom

  18. Pingback: Baby Shower Cookies | TidyMom

  19. Pingback: Raspberry Filled Vanilla Cupcakes | Cupcake Recipes

  20. Pingback: Halloween Cupcakes | TidyMom

  21. Pingback: Raspberry Filled Vanilla Cupcakes with Butter Cream Frosting | Cupcake Recipes

  22. Pingback: German Chocolate Cupcakes with Raspberry Filling

  23. Pingback: Cupcakes With A Surprise In The Middle | illuminate my event

Leave a Comment





Current ye@r *