Raspberry filled cupcakes

by Melissa on February 5, 2008

The idea for these cupcakes came from Madelyn07 on the “What’s Cooking?” board. She is brilliant! I was going to wait and make these for Nate’s Birthday, as he loves raspberry filled anything. However, I could not stop thinking about them and decided to make them for the Superbowl instead. I was originally going to make a homemade white cake, but decided just to go with the box mix for ease. The raspberry filling comes from wilton.com and the frosting from allrecipes.com.



White Cupcakes with Raspberry Filling

White cupcakes (box mix or your favorite recipe) baked and cooled.

Raspberry Filling

  • 1 package (16 oz.) frozen raspberries packed in sugar, thawed (I could not find this size package or raspberries packed in sugar, so I measured out 2 very full cups of plain frozen raspberries and thawed with 1/4 cup of sugar)
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice

Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture.Makes about 2 cups.

I filled the cupcakes using the cone method. I had never done this before and it took a couple times to get the hang of, but that is the beautiful thing about frosting, it covers everything up! Here are the cupcakes before frosting them.


Fluffy White Frosting

  • 1 cup white sugar
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • 2 egg whites
  • 1 teaspoon vanilla extract

In a saucepan, stir together the sugar, water and cream of tarter. Cook over medium-high heat until the sugar is dissolved and mixture is bubbly.

In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes.  

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{ 8 comments… read them below or add one }

Liz March 12, 2008 at 12:24 am

Thank you so much for your recipe! I will try the filling with Nutella to see how it goes =)


Angie January 12, 2009 at 12:07 am

Great link to the coning how-to. My very first filled cupcakes turned out great!


Dave July 21, 2009 at 11:15 pm

How many cupcakes does this fill?


Melissa July 22, 2009 at 12:28 pm

I have not made these in a while, but I would estimate 18-24 cupcakes. Hope that helps!


Dave July 23, 2009 at 4:44 pm

Ah, I see. That’s a perfect amount. Thank you! It does help. :)


Ursula M Holden-Corr April 9, 2010 at 5:07 pm

thank you thank you thank you!! wanted to fill angel food cupcakes with strawberry filling…and you showed me the wayt!!


Melissa April 10, 2010 at 6:13 am

Angel food cake with strawberries sounds delicious right now, good luck!


Teresa Sharp May 20, 2011 at 2:37 pm

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