Double Raspberry Cream Filled Cupcakes

by
  3.3 – 3 reviews  • Raspberry Recipes
Buttery almond and vanilla flavored cake with raspberry filling and frosting. Double delicious!
Total: 55 min
Prep: 30 min
Cook: 25 min
Yield: 27 Cupcakes

Ingredients

  1. 1 package (8 ounces) cream cheese, softened
  2. 1/2 cup butter, softened
  3. 1-1/4 cup sugar
  4. 2 eggs
  5. 1/4 cup milk
  6. 1 teaspoon Spice Islands® Pure Almond Extract
  7. 2 cups all-purpose flour
  8. 1 teaspoon Argo® Baking Powder
  9. 1/2 teaspoon baking soda
  10. 1/4 teaspoon salt
  11. Raspberry Filling:
  12. 1 egg
  13. 3 tablespoons fresh OR frozen (thawed) raspberries
  14. 1/3 cup sugar
  15. Raspberry Frosting:
  16. 3 cups powdered sugar
  17. 1/4 cup butter, softened
  18. 2 tablespoons raspberry jam OR fresh or frozen raspberries
  19. 1 teaspoon Spice Islands® Pure Vanilla Extract
  20. 1 to 3 tablespoons milk

Instructions

  1. Preheat oven to 325°F. Mix cream cheese, butter and sugar using an electric mixer. Add eggs, milk and almond extract; mix thoroughly. Stir in remaining ingredients. Batter will be stiff. Grease and flour muffin pans or line cups with paper liners. Fill cups 1/2 full. Batter will be fairly stiff. Make an indentation in the center of each cupcake using the tip of a spoon. Combine all filling ingredients in medium bowl and beat with mixer. Add a dollop (about 1-1/2 to 2 teaspoons) to the center of each cupcake. Bake for 25 to 30 minutes, or until done. Let cool 10 minutes in pan. Remove warm cakes from pan and finish cooling on wire rack. Frost cupcakes when cool. Refrigerate cupcakes until ready to serve. Frosting: Combine all ingredients except milk in medium bowl. Beat with electric mixer, gradually adding milk, until frosting is creamy.

Nutrition Facts

Serving Size 1 of 27 servings
Calories 216
Total Fat 9 g
Saturated Fat 5 g
Carbohydrates 33 g
Dietary Fiber 0 g
Sugar 25 g
Protein 2 g
Cholesterol 41 mg
Sodium 98 mg

Reviews

Natasha Keller
An additional step that I will do next time is add more batter AFTER I put the “raspberry filling” on. I added a fresh raspberry on top of the frosting. Everyone LOVED these cupcakes! Thanks!
April Johnson
Amazingly delicious!

 

Leave a Comment

Privacy Policy