Kraft User
Hi there! Looking for the old site? Click here, but please note some features have been disabled.
Raspberry-Filled Cupcakes
Recipe Image

Raspberry-Filled Cupcakes

1 Hour 10 Minutes
20 Min Prep
1 Hr 10 Min Cook
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
Select All
24 servings
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
Add To Shopping List
Let's Make It
1
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. in pans. Remove to wire racks; cool completely.
2
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.
3
Mix sour cream, sugar and food coloring in medium bowl until blended; gently stir in COOL WHIP. Spread onto cupcakes.
Kitchen Tips
How to Store
Keep refrigerated.
Variation
Prepare using your favorite flavor cake mix and pastry filling.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 150mg
7%
Total Carbohydrates 30g
11%
Dietary Fibers 0g
Sugars 21g
42%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
6%
Iron
2%
* 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.
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
Similar Recipes
View More
skavaAd1
skavaAd2
rdpKarma
Ratings & Reviews