• 24servings
  • 40minutes
  • 230calories

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Nutrition Info . . .

MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) white cake mix

  2. 1/4 cup raspberry pie filling

  3. 1/2 cup shortening

  4. 1/3 cup 2% milk

  5. 1 teaspoon vanilla extract

  6. 1/4 teaspoon salt

  7. 3 cups confectioners' sugar

  8. Fresh raspberries and decorative sprinkles, optional

Instructions Jump to Ingredients ↑

  1. Raspberry Swirl Cupcakes Recipe photo by Taste of Home Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl.

  2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  3. 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. Yield: 2 dozen.


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