Give 'em a raspberry! Filling, that is. Thanks to their rosy-red frosting and berrylicious flavor, these cupcakes are ideal for a dessert buffet.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
1 can (12 oz.) raspberry cake and pastry filling
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
2 drops red food coloring
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. in pans. Remove to wire racks; cool completely.
Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with raspberry filling; cover with removed cupcake pieces.
Mix sour cream, sugar and food coloring in medium bowl until blended; gently stir in COOL WHIP. Spread onto cupcakes.
How to Store
Prepare using your favorite flavor cake mix and pastry filling.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.