Raspberry Filled Cupcakes
Hi everyone! For the last couple of days I’ve been wanting raspberry filled cupcakes. Which is weird, because I don’t typically like cupcakes. But, because I have kids I have cupcake liners thankfully!
The kids went back to school today, and I thought it was the perfect day to whip up some cupcakes. I cheated a little- because I used a boxed cake mix, but– I fancied it up a bit, so it tastes as good as homemade. And let me tell you, you will be able to tell the difference in the batter it makes it so much better!
What you do is take a boxed cake mix, whatever flavor…I used white. Then instead of adding the ingredients on the back of the box, add the following: 1 cup of water, 1 stick of melted butter and 3 eggs. Mix together- and then bake as normal. It’s the butter I’m sure–but super yummo- I tried to be as good as I could and not lick my fingers at all, because of the raw egg and the baby on the way!
Okay- so I baked almost 24 cupcakes- by filling the liners up 3/4 of the way full. Or use an ice cream scoop for approximately the right amount. Let cupcakes cool, cool, cool–this is the hard part. And, if you want to know the truth- before they were completely cool- I filled one and frosted it so I could taste what it was going to be like!
Next comes the filling: I used 3 Tablespoons of preservers (you can use strawberry or raspberry- I used raspberry) and 1/2 cup of finely chopped fresh raspberries. Depending on the tartness of your raspberries- you may want to sweeten them up a bit with some sugar. I used about a tablespoon of sugar to sweeten mine up. Just sweeten to taste, remembering that this will be the filling.
Once the cupcakes have cooled– the hardest part is waiting for them to cool–so just hop on pinterest for a bit, and the time will go faster! You are ready to use the ‘cone method’ to fill those babies up! Take a paring knife and cut into the cupcake about a half inch or so (not all the way to the bottom) and at a 45 degree angle (doesn’t have to be exact), creating a cone cut out piece.
See…a bitty cone shape. You will cut the bottom of the cone off, leaving just the ‘lid’ — feel free to eat this extra piece of cake…yummy! (Ps. Nail color is Rubble by Shellac)
Fill up the center of the cupcake with the filling- I just used a small spoon. (If you don’t like seeds, be sure to get seedless preserves- I don’t mind them.)
Place cone ‘lid’ back onto cupcake- and continue with the rest of the cupcakes.
Now all that’s left is to frost them…you can use a cream cheese frosting or a vanilla frosting. Here is a cream cheese frosting recipe:
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract
Mix together cream cheese and butter, gradually add in sugar. Finally add in vanilla, beat until smooth.
Frost and decorate however you wish- we decorated with heart sprinkles and fresh raspberries.
Sooo yummy!! I know because I was eating the one below, and almost forgot to take a picture of the filling for you! :)
That’s it– a boxed cake mix with a few changes, some preserves and fresh raspberries and some frosting…Easy Peasy- and they will look so fancy and taste fancy too!