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Raspberry Cupcake Dessert

 Raspberry Cupcake Dessert
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
4 ServingsPrep/Total Time: 10 min.


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


  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.