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I'm a teenage farm girl who likes cooking and baking. These cupcakes are a favorite of mine.—Christine Sohm, Newton, Ontario
Nutritional Facts 1 cupcake (calculated without optional ingredients) equals 230 calories, 10 g fat (2 g saturated fat), 27 mg cholesterol, 183 mg sodium, 34 g carbohydrate, trace fiber, 2 g protein.
Originally published as Raspberry Swirl Cupcakes in Country Woman January/February 2003, p35
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Reviewed on Feb. 12, 2013 by 69bellas
I found the pie filling at Giant Eagle grocery store. They only sell it in their brand but it is delicious!!!!
Reviewed on Feb. 04, 2013 by peanuttsmom
I also could not find the raspberry pie filling anywhere ,so I used Smuckers Raspberry preserves and these cupcakes turned out excellent.for the frosting I used 1 SMALL PKG Of Jello vanilla instant pudding (powder) and mix it to to 1 tub of cool whip no milk needed, mix the pudding and cool whip
I also could not find the raspberry pie filling anywhere ,so I used Smuckers Raspberry preserves and these cupcakes turned out excellent.
for the frosting I used 1 SMALL PKG Of Jello vanilla instant pudding (powder) and mix it to to 1 tub of cool whip no milk needed, mix the pudding and cool whip
Reviewed on Jun. 12, 2012 by Aunt Ang
A.M.A.Z.I.N.G. My new favorite!! Loved the raspberry filling, loved the icing. I wouldn't change a thing!!
Reviewed on May. 04, 2011 by jessica86
Loved these, but the recipe for the frosting is WAY too sweet. After a bit of tweaking and adding some of the raspberry pie filling to the frosting I finally was able to make something that didn't kill you with sweetness.Every time I try to make this recipe my pie filling falls to the bottom of the cupcake and gets stuck on the wrapper. Anyone have any idea what I'm doing wrong?I mixed and matched a bit, used lemon cake mix and strawberry pie filling, it was AMAZING, didn't even need frosting!
Loved these, but the recipe for the frosting is WAY too sweet. After a bit of tweaking and adding some of the raspberry pie filling to the frosting I finally was able to make something that didn't kill you with sweetness.
Every time I try to make this recipe my pie filling falls to the bottom of the cupcake and gets stuck on the wrapper. Anyone have any idea what I'm doing wrong?
I mixed and matched a bit, used lemon cake mix and strawberry pie filling, it was AMAZING, didn't even need frosting!
Reviewed on Apr. 17, 2010 by the pink baker
I can't find raspberry filling, but it turns out good w/blueberry and blackberry.
Reviewed on Feb. 12, 2010 by praih89
Everyone loved the raspberry swirled cupcakes. I made them in a heart shapes for Valentine's Day. I added some of the raspberry pie filling to the frosting for a little taste and pink coloring. Next time I would modify the frosting and add cream cheese to it to tone down the sweetness a bit.
Reviewed on Feb. 10, 2010 by NReckhart
The cupcakes are delicious, and everyone loves the raspberry surprise when they bite into them. I thought the icing was too sweet, I would probably use a buttercream icing if I made them again, but they were still delicious!
Reviewed on Feb. 09, 2010 by Cindy3611
I did not make the frosting because I was short on time. I just used the stuff out of the can but the cupcakes turned out excellent. I left the frosting off of some and they were all devoured. I made them for a potluck and everyone loved them!
Reviewed on Feb. 08, 2010 by jjlove193031
Very good,found rasp. pie filling at price cutters
Reviewed on Feb. 08, 2010 by darlene kelley
I found raspberry pie filling in with the other pie fillings like cherry, apple etc. Not all stores carry it, it is a bit expensive. We all loved them
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