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Raspberry Swirl Cupcakes

Raspberry Swirl Cupcakes

Delicious Raspberry Swirl Cupcakes made with white cake mix and fresh raspberry pie filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 230 kcal

Equipment

  • Muffin Pan
  • mixing bowl
  • electric mixer
  • Knife

Ingredients
  

Cupcake Ingredients

  • 1 package white cake mix regular size
  • ¼ cup raspberry pie filling
  • ½ cup shortening
  • ⅓ cup 2% milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 cups confectioners' sugar
  • fresh raspberries optional
  • decorative sprinkles optional

Instructions
 

Preparation Instructions

  • Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop ½ teaspoon of pie filling in the center of each; cut through batter with a knife to swirl.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 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.

Notes

These cupcakes are a favorite of Christine Sohm from Newton, Ontario.

Nutrition

Serving: 1cupcakeCalories: 230kcalCarbohydrates: 34gProtein: 2gFat: 10gSaturated Fat: 2gCholesterol: 27mgSodium: 183mgSugar: 25g
Keyword Baking, cupcakes, dessert, raspberry, Raspberry Swirl Cupcakes, sweet
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