Spice Islands Double Raspberry Cream Filled Cupcakes Recipes
RASPBERRY CREAM CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 18 cupcakes
Number Of Ingredients 9
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.
RASPBERRY FILLED VANILLA CUPCAKES
Make and share this Raspberry Filled Vanilla Cupcakes recipe from Food.com.
Provided by Born with a whisk
Categories Dessert
Time 1h20m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
- For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
- To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
- For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.
DOUBLE RASPBERRY CREAM FILLED CUPCAKES
Buttery almond and vanilla flavored cake with raspberry filling and frosting. Double delicious!
Provided by Food Network
Categories dessert
Time 55m
Yield 27 Cupcakes
Number Of Ingredients 20
Steps:
- Preheat oven to 325°F. Mix cream cheese, butter and sugar using an electric mixer. Add eggs, milk and almond extract; mix thoroughly. Stir in remaining 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.
SPICE ISLANDS® DOUBLE RASPBERRY CREAM FILLED CUPCAKES
These delicious cupcakes have a double dose of raspberry goodness!
Provided by Allrecipes Member
Time 55m
Yield 27
Number Of Ingredients 19
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
SPICE ISLANDS® DOUBLE RASPBERRY CREAM FILLED CUPCAKES
These delicious cupcakes have a double dose of raspberry goodness!
Provided by Allrecipes Member
Time 55m
Yield 27
Number Of Ingredients 19
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
SPICE ISLANDS® DOUBLE RASPBERRY CREAM FILLED CUPCAKES
These delicious cupcakes have a double dose of raspberry goodness!
Provided by Allrecipes Member
Time 55m
Yield 27
Number Of Ingredients 19
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
SPICE ISLANDS® DOUBLE RASPBERRY CREAM FILLED CUPCAKES
These delicious cupcakes have a double dose of raspberry goodness!
Provided by Allrecipes Member
Time 55m
Yield 27
Number Of Ingredients 19
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
RASPBERRY-FILLED CUPCAKES
Give 'em a raspberry! Filling, that is. Thanks to their rosy-red frosting and berrylicious flavor, these cupcakes are ideal for a dessert buffet.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 24 servings
Number Of Ingredients 6
Steps:
- 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 cake. Fill holes with raspberry filling; cover with removed cupcake pieces.
- Mix sour cream, sugar and food coloring in medium bowl until blended; gently stir in COOL WHIP. Spread onto cupcakes.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 30 g, Fiber 0 g, Sugar 21 g, Protein 2 g
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