Vanilla Cupcakes with Raspberry Filling topped with Buttercream Icing…is there anything more to say? How about delicious and addictive! I know, I speak from experience!
I wanted to make some yummy cupcakes that were not to difficult yet had a refreshing taste to them. Raspberry filling was the answer. I made these cupcakes and icing and decided to fill them with yummy raspberry filling. Because the cupcakes are a little denser than typical cupcakes, I knew that they would be great for filling. I was worried the raspberry filling would be somewhat involved and difficult, but it was so easy!
Unfortunately I could not find a 16 ounce bag of raspberries frozen in sugar, so I used a 12 ounce bag and while they were thawing I just sprinkled some sugar over them. Instead of sprinkling some sugar over raspberries while they thaw you could also just increase the sugar by 1/8 cup. Even though I only used 12 ounces of raspberries I still had plenty to fill the 12 cupcakes I made and would have even had enough to fill 24 cupcakes.
- 1 package (16 ounces) frozen raspberries packed in sugar, thawed
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
Drain raspberries, reserving liquid.
Add enough water to reserved liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well.
Heat and stir until mixture boils and thickens. Cool completely.
Stir in thawed raspberries into cooled mixture.
To fill cupcakes with raspberry filling use the cone method. (Instead of worrying about pipping the raspberry filling into the cupcakes, you can just spoon it in.) Once cupcakes have been filled, frost cupcakes with icing.