These Raspberry Filled Cupcakes are so fun to make and even more fun to bite into! Treat someone to them this Valentine’s Day.
There is so much that I love about these cupcakes.
1. They use my favorite base of Bakery Style Cupcakes.
2. They have a raspberry filling that I LOVE. As in, one of the layers of my wedding cake was white cake with a raspberry filling.
3. The Raspberry Buttercream Frosting.
4. These cupcakes are filled so when you bite into them, the delicious raspberry fruit filling come out and makes a beautiful mess of color.
These filled cupcakes are so easy to make! Check out the step-by-step photos below…
See? Easy. Then all you do is frosting the top to cover the cut out. I use Lucky Leaf® Fruit Filling and Topping for my Raspberry Filled Cupcakes. It just can’t be beat. I trust Lucky Leaf® to give me quality product with excellent flavor! Be sure to make these cupcakes for someone you love.
- 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.
This sponsored post is part of my ongoing role as an ambassador for Lucky Leaf® Fruit Filling and Topping.
For more deliciousness, be sure to follow Lucky Leaf® on Facebook, Twitter and Pinterest.
Dear Mandy, these cupcakes are so pretty! I would love to bite into one! They sound fabulous. xo, Catherine
These are the most gorgeous cupcakes I’ve ever seen! And amazing photos, girlfriend
Thanks, Holly!
These cupcakes are gorgeous and I can almost taste the deliciousness!! Love that raspberry filling!!!
Thank you Cathy! The filling is what makes it even better!
These cupcakes are SO gorgeous, Mandy! I love the pretty color and the raspberry filling is perfect!
Thanks, Kelly!
that frosting look so flipping amazing. Wow, I must make these!!
These almost look too pretty to eat! Yum!
Thanks, Meg! Trust me… I demolished them!
That filling looks amazing! Beautiful cupcake!
Thank you!
Beautiful cupcakes!
Thanks so much, Nicole!
That filling looks so delicious!
These are absolutely gorgeous Mandy! Pinned and tweeted
Thanks a bunch, Trish!
Do these need to be refrigerated? Wondering if I could mail some to a friend? Thanks.
I don’t recommend mailing. They would probably get smashed! The frosting has cream and butter in it so you probably would want to keep that cold. Good luck!