This post may contain affiliate links. Please read our disclosure policy.
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.
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!
Hey these look awesome, I was just wondering what tip you used to frost the cupcakes?
Hi Katie,
I used tip 4B. Good luck! Hope you love them.
~Jamie
Hey Jamie, made these for my mom's 60th birthday party and they were a hit. So delicious!!
My daughter wants to make these “gory” for halloween by sticking candy knives (from Wilton) in the middle of the frosted cupcake and then she’s going to use a NEW toothbrush to SPLATTER BLOOD (cake decorating gel!!!) all over them. My QUESTION IS does this frosting lend itself to being spread instead of piped on? Thanks! Happy fall y’all!
Hey Cara,
Sounds like you have a lot of fun planned. 🙂 This frosting will spread on to the cupcakes nicely for you. Good luck!
~Jamie
These cupcakes look beautiful, they must be so delicious. I’m delighted with them! I’ve featured this recipes on my blog! I hope you don’t mind! If you don’t agree with that please contact me and I will remove it. All the best.
I made these and they shrunk down and looked ugly 🙁
What did I do wrong?
Yes! I got the exact same thing! My cupcakes, no offense, look terrible. None of them rose, and at least half never cooked in the middle. Either it was something I did or it was the recipe. Knowing me, it was probably me. 🙂 Thanks!
AMAZING!!! You have done it again with another GREAT recipe! Thanks for all your hard work. To the lady in the post above me I think that your cake mix was old…if not I don;t know.