Jump to RecipeRate Recipe

This post may contain affiliate links. Please read our disclosure policy.

Follow Me on Pinterest
 
If you like to make cupcakes….make these. 

Make them today, and tomorrow and next week.

Enjoy the sweet moist vanilla cake, the tart raspberry filling and the smooth cream cheese frosting. They are absolutely divine. Heaven in every bite. Earth shattering bliss to be savored with each delectable taste. Trust me. I’m no liar.

But if you don’t like to make cupcakes…I get that. Truly I do. They do take a bit of work and I can understand completely if cupcake crafting is not your calling in life. However if you still want cupcakes, and you are a local reader and would like to order cupcakes, special occasion cakes or other baked goods check out Cake Adoration. The blogger there is one creative lady, who I’ve just recently had the opportunity to learn of. She can put together some amazing things for you. Check it out if you are interested in that sort of thing. 

If not…make these cupcakes, my friends. They are worth every minute.

 
RASPBERRY FILLING
 
1. Place 2 heaping cups frozen raspberries, 1 1/2 T cornstarch, 2 T lemon juice and 1/2 C sugar into a medium sized sauce pan. Stir it around with a whisk to combine.
 
 
2. Bring the mixture to a boil over medium high heat, stirring constantly. The raspberries will break down very quickly. Continue to stir while the mixture boils for about 2 minutes.
 
 
or until the filling becomes glossy and thick…like this.
 
 
3. Remove the pan from the heat, add 1 tablespoon butter, 1 teaspoon almond extract and a dash of salt. The filling is a bit sour if eaten plain. However, remember that we are going to pipe it into a sweet cupcake and top it with an even sweeter frosting. The sweet and tart will work nicely together.
4. Set the filling aside to cool .
 
CUPCAKES
1. Into your stand mixer add 1 box white cake mix, 1/3 C flour and 1 small box of vanilla pudding. Toss it around with a fork to combine.
2. Add 4 eggs, 1/3 C sour cream, 1 1/2 C water, 1/3 C oil and 1 t almond extract to the dry ingredients. Mix on low for about 1 minute. Then scrape the sides of you mixer with a rubber spatula and beat on medium speed until the batter is smooth and a bit thick. 2-3 minutes should do the trick.
3. Line your muffin tins with cupcake liners and spoon the batter into them. Now…a word to the wise here. I always tend to fill them too full. Don’t make my same mistake, ok? Fill the liners just a bit over half way full. This will give you a nice round domed cupcake. If you fill them too full like I always seem to do, you will have cupcakes with more of a mushroom shape.
4. Bake the cupcakes at 350 degrees for 12-15 minutes or until a toothpick inserted into the center comes out clean.
5. Remove the pans from you oven and allow the cupcakes to rest in the pans for about 5 minutes. Then transfer them to a wire rack and let them cool completely.
 
 
6. When your cupcakes (and filling) have cooled completely, place a large cake decorating tip into a pastry bag. Carefully fill the bag with the raspberry filling. This can get a little bit messy. Be sure that when you are filling the bag you turn the tip end up a bit so the filling doesn’t run out.
7. Pipe the filling into each cupcake.
 
FROSTING
1. Place 1 package softened cream cheese,  1/2 C softened butter and 3 tablespoons shortening into your stand mixer. Beat on medium speed until well combined and smooth.
2. Add 5 1/2 C powdered sugar, 4 tablespoons whipping cream, 1 teaspoon vanilla and a dash of salt. Mix until well combined. If the mixture is too thick, add a bit more whipping cream. If it gets too runny, add a bit more powdered sugar.
3. Fill another pastry bag with the frosting and pipe it onto each cupcake. I used tip 4B.
 
 
Might be fun to add a few sprinkle hearts or something…since Valentines Day is just around the corner. 🙂
 
 
Enjoy!

Vanilla Cupcakes with Raspberry Filling

Print
Serves: 30 cupcakes Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • RASPBERRY FILLING:
  • 2 heaping C (one 12 ounce package) frozen raspberries
  • 1 1/2 T cornstarch
  • 2 T lemon juice
  • 1/2 C sugar
  • 1 T butter
  • 1 t almond extract
  • dash salt
  • CUPCAKE:
  • 1 box Duncan Hines White Cake Mix
  • 1/3 C flour
  • 1 (3.4 ounce) box instant vanilla pudding
  • 4 eggs
  • 1/3 C sour cream
  • 1 1/2 C water
  • 1/3 C oil
  • 1 t almond extract
  •   
  • FROSTING:
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 C butter, softened
  • 3 T shortening (I use butter flavored Crisco)
  • 5 1/2 C powdered sugar
  • 4 T whipping cream  
  • 1 t vanilla
  • dash salt

Instructions

1. Place 2 heaping cups frozen raspberries, 1 1/2 T cornstarch, 2 T lemon juice and 1/2 C sugar into a medium sized sauce pan. Stir it around with a whisk to combine.
2. Bring the mixture to a boil over medium high heat, stirring constantly. The raspberries will break down very quickly. Continue to stir while the mixture boils for about 2 minutes, or until the filling becomes glossy and thick.
3. Remove the pan from the heat, add 1 tablespoon butter, 1 teaspoon almond extract and a dash of salt. The filling is a bit sour if eaten plain. However, remember that we are going to pipe it into a sweet cupcake and top it with an even sweeter frosting. The sweet and tart will work nicely together.
4. Set the filling aside to cool .

CUPCAKES
1. Into your stand mixer add 1 box white cake mix, 1/3 C flour and 1 small box of vanilla pudding. Toss it around with a fork to combine.
2. Add 4 eggs, 1/3 C sour cream, 1 1/2 C water, 1/3 C oil and 1 t almond extract to the dry ingredients. Mix on low for about 1 minute. Then scrape the sides of you mixer with a rubber spatula and beat on medium speed until the batter is smooth and a bit thick. 2-3 minutes should do the trick.
3. Line your muffin tins with cupcake liners and spoon the batter into them. Now...a word to the wise here. I always tend to fill them too full. Don't make my same mistake, ok? Fill the liners just a bit over half way full. This will give you a nice round domed cupcake. If you fill them too full like I always seem to do, you will have cupcakes with more of a mushroom shape.
4. Bake the cupcakes at 350 degrees for 12-15 minutes or until a toothpick inserted into the center comes out clean.
5. Remove the pans from you oven and allow the cupcakes to rest in the pans for about 5 minutes. Then transfer them to a wire rack and let them cool completely.
6. When your cupcakes (and filling) have cooled completely, place a large cake decorating tip into a pastry bag. Carefully fill the bag with the raspberry filling. This can get a little bit messy. Be sure that when you are filling the bag you turn the tip end up a bit so the filling doesn't run out.
7. Pipe the filling into each cupcake.

FROSTING
1. Place 1 package softened cream cheese,  1/2 C softened butter and 3 tablespoons shortening into your stand mixer. Beat on medium speed until well combined and smooth.
2. Add 5 1/2 C powdered sugar, 4 tablespoons whipping cream, 1 teaspoon vanilla and a dash of salt. Mix until well combined. If the mixture is too thick, add a bit more whipping cream. If it gets too runny, add a bit more powdered sugar.
3. Fill another pastry bag with the frosting and pipe it onto each cupcake. I used tip 4B. Might be fun to add a few sprinkle hearts or something...since Valentines Day is just around the corner. 🙂


Cake recipe from Cindi Schut, filling and frosting from Jamie Cooks It Up!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

More About Me

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

36 Comments

  1. Oh yum. I love raspberry filled sheet cake from Sam's Club so I need to make these! Thanks. Cute pics with the sprinkles 🙂

    Reply

  3. Thanks Jamie! I was just trying to decide what kind of cupcakes to make for my daughter's birthday. 🙂 You are indeed the bomb.com…

    Reply

  5. My daughter wants them and she wants them NOW! Hahaha.
    Guess we will be making them this weekend.
    Thanks for sharing another fantastic recipe

    Reply

  6. Hi Jamie
    What is the texture of the cupcake ? is it dense or fluffy? i am looking for a cake made from scratch or box preferably scratch which is fluffy than dense.

    Reply

    1. Pearse,
      This cupcake is more fluffy than dense, however the added ingredients (more than just the box mix calls for) makes them have more substance than if they were made with just the mix. Does that make sense?
      Hope you give them a try!
      ~Jamie

      Reply

  7. Oh mylanta, these look so dang good! I am pregnant with my 3rd, and cupcakes are all I seem to be craving. I am so glad you posted this! Looks so delicious 🙂

    Reply

  8. Thanks jamie
    That is what i was looking for. Somewhere between cake mix fluffiness and pound cake denseness. I will gibe it a try. Your blog is mouthwatering. With all the step by step pictures
    Good job

    Reply

  9. When filling the cupcakes do you need to make a hole first or do you just push the filling into the cupcake?

    Reply

    1. No need to cut a little hole if you are using a piping bag to fill the cupcakes. If you are just trying to spoon the filling into the cupcakes, then yes…cut a little hole. Good luck!
      ~Jamie

      Reply

    1. Hi! Love your site and love your fondant capkuces.Sorry but this is a long one; I need some help! I made some fondant figurines (I used the recipe on your site)to put on top of my capkuces that I want to distribute during CNY. But the ants keep getting to them!!! I tried putting them on a tray, then creating a moat so that the ants can’t cross the water. It works but how do I prevent the other insects from flying on top of them?Then I tried putting the whole thing in the oven, but after a few days, the figurines got so humid that the black parts seeped into everything.Next, I just cling-wrapped the whole thing but today, the ants managed to find a way in AND the black parts are starting to seep into the other parts.How can you make the figurines ahead of time without it being attacked? I can’t put it closely together in a box cause the figurines are sticky. So, when I want to use them, I have to scrap it out, therefore I need a bit of space to do that.Sorry again for such a long comment but I really need help. CNY is coming soon and if fondant figurines are not going to work, I have to bake something else to give away.Thanks!

      Reply