Sunday, 20 March 2011

Raspberry Swirl Cupcakes

courtesy of Taste of Home

- 1 pkg. white cake mix
- 1/4 cup raspberry pie filling
- 1/2 cup shortening
- 1/3 cup milk
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 3 cups icing sugar
- Fresh raspberries and sprinkles, optional

1. Prepare cake mix according to the package directions. Fill paper lined muffin cups two-thirds full. Drop 1/2 tsp. of pie filling in the center of each; cut through the batter with a knife to swirl.
2. Bake at 350 for 18-20 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 the shortening until fluffy. Add the milk, vanilla, salt and icing sugar; beat until smooth. Frost cupcakes. Garnish with raspberries or sprinkles if desired.

Yields: 1-1/2 dozen

This delicious cupcake has a nice surprise of Raspberry on the inside.


  1. Ooh. Those look good. Where's mine? Nice pic with the apron too. Good choice with the red. We should decorate it somehow.

  2. I'm posting another comment because (a) then it won't say 1 comments and (b) these were delicious cupcakes. They were nice and moist and the icing was perfect. Thanks for sharing.