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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

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36 Comments

  1. I had the same problem that Christina mentioned earlier… just checked my cake mix and it is good until 2015 so that is not the problem. I used Pillsbury instead of Duncan Hines. I’m wondering if they needed to cook longer… when I cut into one it isn’t gooey but it definitely fell/caved in and is dense almost sticky.

    Reply

  3. I was going to make raspberry filling and my husband bought fresh raspberries other then frozen.. Could I pack the raspberries in sugar and freeze them? Would it be the same or should I just run out and grab frozen raspberries? Thanks 🙂

    Reply

  4. Hi Jamie, i love your site!!! I was wondering if the filling would work with strawberries instead? And if so, would I still need to add the almond extract and lemon juice?

    Reply

  5. Hi Jamie,
    I made these using my own chocolate cake recipe, raspberry filling and the cream cheese filling and they were delicious. The only drawback was my pastry tip got plugged up and I tried several different things to unplug it to no avail so half my cupcakes were filled to perfection and the other half I tried to poke a hole in the center and force filling into it but didn’t work the greatest. I’d like to know what kind of pastry bag you used with what tip. I don’t have tips that are numbered as you mentioned and I only had one tip with a single hole which plugged up with seeds. I can’t really tell what type of tip you used from your pictures. I thought I’d try a new bag with a larger tip but every kit I see only has one tip with a single hole, the same size as I used. Any recommendations would be appreciated to get around this problem. Thanks for this yummy recipe.

    Reply