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Raspberry Swirl Cupcakes

 Raspberry Swirl Cupcakes
I'm a teenage farm girl who likes cooking and baking. These cupcakes are a favorite of mine.—Christine Sohm, Newton, Ontario
24 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 1 package white cake mix (regular size)
  • 1/4 cup raspberry pie filling
  • 1/2 cup shortening
  • 1/3 cup 2% milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 3 cups confectioners' sugar
  • Fresh raspberries and decorative sprinkles, optional


  • Prepare cake batter mix according to package directions for cupcakes.
  • Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of
  • pie filling in the center of each; cut through batter with a knife
  • to swirl.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • In a large bowl, beat shortening until fluffy. Add the milk, vanilla,
  • salt; gradually add confectioners' sugar; beat until smooth. Frost
  • cupcakes. Garnish with raspberries and sprinkles if desired. Yield:
  • 2 dozen.
Nutritional Facts: 1 cupcake (calculated without optional ingredients) equals 230 calories, 10 g fat (2 g saturated fat), 27 mg cholesterol, 183 mg sodium,

2 of 2

Raspberry Swirl Cupcakes (continued)

Nutritional Facts: 34 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.