Raspberry Cupcake Dessert Recipe
Raspberry Cupcake Dessert Recipe photo by Taste of Home

Raspberry Cupcake Dessert Recipe

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This recipe is a hit with kids of all ages. When I'm in a hurry, store-bought cupcakes work fine. And while I prefer homemade whipped cream, purchased whipped topping is an easy option.—Edith Ruth Muldoon, Baldwin, New York
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings


  • 2 cream-filled chocolate cupcakes, cut in half
  • 1 to 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 1-1/2 cups fresh or frozen raspberries, thawed and drained
  • Additional raspberries, optional

Nutritional Facts

1 serving (1 each) equals 321 calories, 25 g fat (14 g saturated fat), 85 mg cholesterol, 100 mg sodium, 24 g carbohydrate, 2 g fiber, 2 g protein.


  1. Place one cupcake half each in four dessert dishes. In a large bowl, beat cream until soft peaks form. Beat in sugar and vanilla until stiff peaks form. Fold in raspberries. Spoon over cupcakes. Garnish with additional berries if desired. Chill until serving. Yield: 4 servings.
Editor's Note: This recipe was prepared with Hostess brand cupcakes.
Originally published as Raspberry Cupcake Dessert in Country Woman January/February 2000, p37

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jul. 12, 2010

"Talk about easy! Made my own cupcakes, whipped real heavy cream,had fresh raspberries and 4 hungry grandchildren. Only added a sprinkle of shaved chocolate on top"

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