Ingredients
Scale
- Cupcakes:
- 1 box of Trader Joe’s Vanilla cake mix
- 2 large eggs
- 1 stick melted butter
- 1 cup cold milk
- cupcake liners
- Raspberry Filling:
- 1/2 cup heavy whipping cream
- 1/4 cup raspberry jam
- 2 tablespoons of sugar
- Plastic zip lock bag or pastry bag for piping
- Frosting:
- 4 ounces of softened cream cheese
- 8 ounces of powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup softened butter
- Fresh raspberries
Instructions
- Preheat oven to 350F
- Prepare cupcake pan with liners
- Mix vanilla cake mix according to package
- Fill 2/3 of the way into each cupcake liner
- Bake for 16-18 minutes (I test at 16 minutes)
- While baking start preparing the raspberry filling
- Whip the cream until it is whipping cream
- In small food processor or blender puree the jam
- add sugar and pureed raspberry jam folding into the whipping cream
- Add mixture to plastic bag or pastry bag
- Once cupcake have cooled use cupcake corer or cut out centers for filling
- Pipe in some of the raspberry cream filling to the top of the cupcake
- In medium sized bowl add softened cream cheese, butter and mix till well incorporated
- Add vanilla and powdered sugar and mix well
- Spread or pipe desired amount of cream cheese frosting on each cupcake
- Top with fresh raspberry
- Refrigerate until serving
- Before serving allow cupcakes to sit at room temp for 15-20 minutes
- Makes 18 cupcakes
- Category: Dessert