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Chocolate-Raspberry Cupcakes
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Chocolate-Raspberry Cupcakes

1 Hr(s) 22 Min(s)
20 Min(s) Prep
1 Hr(s) 2 Min(s) Cook
Top your delicious Chocolate-Raspberry Cupcakes with fresh berries and creamy raspberry frosting. You'll love these pretty and tasty raspberry cupcakes!
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) chocolate cake mix
1 container (16 oz.) ready-to-spread vanilla frosting
3 Tbsp. seedless raspberry jam
1 cup thawed COOL WHIP Whipped Topping
1-1/2 cups fresh raspberries
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Let's Make It
1
Heat oven to 350°F.
2
Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
3
Spoon frosting into medium bowl; stir in jam. Add COOL WHIP; whisk until blended. Spread onto cupcakes.
4
Top with raspberries.
Kitchen Tips
Tip 1
Variation
Prepare using strawberry jam and sliced fresh strawberries.
Tip 2
Make Ahead
Frosted cupcakes can be stored in refrigerator up to 6 hours. Top with raspberries just before serving.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 190mg
8%
Total Carbohydrates 29g
11%
Dietary Fibers 1g
4%
Sugars 22g
44%
Protein 2g
4%
Vitamin A
0%
Vitamin C
4%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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