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!
Ingredients
- Vanilla Cake Mix (I like to use Duncan Hines French Vanilla)
- 3 Large Eggs
- 1/2 cup butter, melted
- 1 cup of water
- 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
- 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
- Preheat oven to 350° and place 24 cupcake papers in a muffin pan.
- Melt the butter in the microwave.
- 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)
- Fill cupcake papers – tip: use an icecream scooper! – One scoop is just the right amount per cupcake!
- Place cupcakes on middle rack in the oven for 20 minutes (or until inserted toothpick comes out clean)
- Let cool.
- 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.)
- Heat and stir until mixture boils and thickens.
- Cool completely.
- Stir in thawed raspberries.
- Yields approximately 2 cups of filling.
- (I made 1/2 of this recipe because I didn’t want to fill all of my cupcakes.)
- Bake cupcakes and cool completely
- Cut out a small cone shaped section in the center of the cupcake
- add raspberry filling to the hole
- replace the tops (just do the best you can- they don’t have to be perfect)
- Now they are ready to frost.
- 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.
- 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.
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http://tidymom.net/2010/raspberry-filled-vanilla-cupcakes/
If you enjoy filled cupcakes, you may want to check out the Chocolate Strawberry Filled Cupcakes I made.
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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!
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
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
When you say real butter you mean unsalted butter or salted butter?
Love these stuffed cupcakes!
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!
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!