Raspberry Filled Cupcakes
Author: Mandy Bird
Serves: 24
- For the cupcakes:
- 1 (18.25 oz) white or vanilla cake mix (I used White)
- 1 cup flour
- ¾ cup sugar
- ½ tsp. salt
- 1⅓ cup water
- 2 Tbsp. oil
- 1 tsp. vanilla
- 1 cup plain yogurt or sour cream
- 4 egg whites
- 1 (21 oz) can red raspberry Lucky Leaf Fruit Filling and Topping,1/2 cup reserved
- For the frosting:
- 1 cup softened butter
- 3 cups powdered sugar
- 1 tsp. vanilla extract
- 1-2 Tbsp. heavy cream
- ½ cup reserved fruit filling
- Preheat oven to 325 degrees F.
- Line cupcake pan with cupcake liners. Set aside.
- Combine cake mix, flour, sugar and salt.
- Add the water, oil, vanilla, yogurt or sour cream and egg whites; mix 2 minutes with electric mixer.
- Spoon into cupcake liners about ¾ full.
- Bake 18 minutes until done. Cool.
- Cut a hole out of the centers of the cupcakes. Cut off the "core" to make a flat piece. Set aside.
- Fill holes with fruit filling and replace tops.
- Top with frosting.
- For the frosting
- Combine all ingredients but the fruit filling in a bowl and mix with a hand mixer until smooth. Add in the fruit filling. Stir to combine.
- Pipe or spread onto cupcakes. If piping, you may need to double or triple this recipe. I piped mine on and it did about 12 cupcakes.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/raspberry-filled-cupcakes/
3.5.3208