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cupcake recipe

Raspberry Cream Filled Vanilla Cupcakes with Cream Cheese Frosting


  • 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


  1. Preheat oven to 350F
  2. Prepare cupcake pan with liners
  3. Mix vanilla cake mix according to package
  4. Fill 2/3 of the way into each cupcake liner
  5. Bake for 16-18 minutes (I test at 16 minutes)
  6. While baking start preparing the raspberry filling
  7. Whip the cream until it is whipping cream
  8. In small food processor or blender puree the jam
  9. add sugar and pureed raspberry jam folding into the whipping cream
  10. Add mixture to plastic bag or pastry bag
  11. Once cupcake have cooled use cupcake corer or cut out centers for filling
  12. Pipe in some of the raspberry cream filling to the top of the cupcake
  13. In medium sized bowl add softened cream cheese, butter and mix till well incorporated
  14. Add vanilla and powdered sugar and mix well
  15. Spread or pipe desired amount of cream cheese frosting on each cupcake
  16. Top with fresh raspberry
  17. Refrigerate until serving
  18. Before serving allow cupcakes to sit at room temp for 15-20 minutes
  19. Makes 18 cupcakes
  • Category: Dessert