Double Raspberry Cream Filled Cupcakes Recipes

RASPBERRY CREAM CUPCAKES

Raspberry Cream Cupcakes image

Provided by Giada De Laurentiis

Categories dessert

Time 1h15m

Yield 18 cupcakes

Number Of Ingredients 9

Ingredients

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Steps:

Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

SPICE ISLANDS® DOUBLE RASPBERRY CREAM FILLED CUPCAKES

Spice Islands® Double Raspberry Cream Filled Cupcakes image

These delicious cupcakes have a double dose of raspberry goodness!

Provided by Allrecipes Member

Time 55m

Yield 27

Number Of Ingredients 19

Ingredients

1 (8 ounce) package cream cheese, softened
½ cup butter, softened
1 ¼ cups sugar
2 large eggs eggs
¼ cup milk
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 egg
3 tablespoons fresh OR frozen (thawed) raspberries
⅓ cup sugar
3 cups powdered sugar
¼ cup butter
2 tablespoons raspberry jam
1 teaspoon Spice Islands® Pure Vanilla Extract
2 tablespoons milk

Steps:

Preheat oven to 325 degrees F.
Mix cream cheese, butter and sugar using an electric mixer. Add eggs, milk and almond extract; mix thoroughly. Stir in remaining cupcake ingredients. Batter will be stiff.
Grease and flour muffin pans or line cups with paper liners. Fill cups 1/2 full. Batter will be fairly stiff. Make an indentation in the center of each cupcake using the tip of a spoon.
Combine all filling ingredients in medium bowl and beat with mixer. Add a dollop (about 1-1/2 to 2 teaspoons) to the center of each cupcake. Bake for 25 to 30 minutes, or until done. Let cool 10 minutes in pan. Remove warm cakes from pan and finish cooling on wire rack. Frost cupcakes when cool. Refrigerate cupcakes until ready to serve.
Frosting: Combine all ingredients except milk in medium bowl. Beat with electric mixer, gradually adding milk, until frosting is creamy.

Nutrition Facts : Calories 251.5 calories, Carbohydrate 34.5 g, Cholesterol 52.7 mg, Fat 11.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 158.3 mg, Sugar 26.4 g

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