Raspberry Swirl Cupcakes Recipe
Raspberry Swirl Cupcakes Recipe photo by Taste of Home

Raspberry Swirl Cupcakes Recipe

Publisher Photo
I'm a teenage farm girl who likes cooking and baking. These cupcakes are a favorite of mine.—Christine Sohm, Newton, Ontario
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 24 servings

Ingredients

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Raspberry Swirl Cupcakes in Country Woman January/February 2003, p35

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.

Reviews for Raspberry Swirl Cupcakes

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (7)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 28, 2014

I have not made these yet but will very soon. Since several had complained of the frosting being too sweet I might suggest using softened butter in place of the shortening. It will be a more creamy consistency. I will also add a small amount of raspberry pie filling to the frosting along with replacing the vanilla extract with raspberry extract. I have done that before with other recipes and it is fantastic! (I am rating it 5 only because it makes you do this in order to leave a comment)

MY REVIEW
Reviewed Feb. 12, 2013

I found the pie filling at Giant Eagle grocery store. They only sell it in their brand but it is delicious!!!!

MY REVIEW
Reviewed Feb. 4, 2013

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

MY REVIEW
Reviewed Jun. 12, 2012

A.M.A.Z.I.N.G. My new favorite!! Loved the raspberry filling, loved the icing. I wouldn't change a thing!!

MY REVIEW
Reviewed May. 4, 2011

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!

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