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Raspberry Filled Cupcakes

01:10:00 24 servings, 1 cupcake (63 g) each
Recipe By
1
0 0 Reviews
Prep Time
20
min.
Total Time
1
hr.
10
min.
Servings

24 servings, 1 cupcake (63 g) each

Give 'em a raspberry! Filling, that is. Thanks to their rosy-red frosting and berrylicious flavour, these cupcakes are ideal for a dessert buffet.

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What You Need

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Make It

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  • Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. in pans. Remove to wire racks; cool completely.
  • Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cupcake. Fill holes with raspberry jam, adding about 2 tsp. to each; cover with removed cupcake pieces.
  • Mix sour cream, sugar and food colouring in medium bowl until blended; gently stir in Cool Whip. Use to frost cupcakes.

How to Store

Keep refrigerated.

Substitute

Prepare using your favourite flavour of jam, such as strawberry or cherry.

Servings

  • 24 servings, 1 cupcake (63 g) each

Nutritional Information

Serving Size 24 servings, 1 cupcake (63 g) each
AMOUNT PER SERVING
Calories 210
% Daily Value
Total fat 10g
Saturated fat 3g
Cholesterol 25mg
Sodium 140mg
Carbohydrate 27g
Dietary fibre 0g
Sugars 21g
Protein 2g
   
Vitamin A 2 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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