Raspberry Filled Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 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
Directions
  1. Preheat oven to 325 degrees F.
  2. Line cupcake pan with cupcake liners. Set aside.
  3. Combine cake mix, flour, sugar and salt.
  4. Add the water, oil, vanilla, yogurt or sour cream and egg whites; mix 2 minutes with electric mixer.
  5. Spoon into cupcake liners about ¾ full.
  6. Bake 18 minutes until done. Cool.
  7. Cut a hole out of the centers of the cupcakes. Cut off the "core" to make a flat piece. Set aside.
  8. Fill holes with fruit filling and replace tops.
  9. Top with frosting.
  10. For the frosting
  11. 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.
  12. 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/