Quickie Raspberry Filled Cupcakes

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Cupcakes filled with raspberries! Delicious!

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  • 1 package golden cake mix
  • 2 cups sour cream
  • 2 eggs
  • 1/3 cup raspberry preserves



Heat oven to 350 degrees F. Lightly coat 24 cupcake cups with nonstick cooking spray or use paper cupcake liners. In large bowl, combine cake mix, sour cream and eggs; stir with spoon until well blended. Reserve 1½ cup batter. Fill cups ½ full with remaining batter. Using a spoon, make slight indentation in center of each cup; fill with heaping ½ tea spooning of preserves. Spoon reserved 1½ cup batter evenly over each filled cup, covering preserves. Muffins should be ¾ full. Bake for 20-30 minutes or until tops spring back when lightly touched. Frost as desired. Store in refrigerator.

Be sure to choose 100% BPA-free products made from 100% pure food grade silicone. Cheaper brands often use plastic fillers. Fillers can compromise the quality and durability of silicone. You can test this yourself by doing the “pinch and twist” test. Just twist a bit of the silicone, if it turns whitish, it’s got plastic fillers. Pure silicone will retain its color. The Belgoods Bakeware silicone mini muffin pan will help you bake like a professional. Silicone pans are very convenient to store and won’t dent. More information can be found at www.amazon.com/Silicone-Mini-Muffin-Pan-Unbreakable/dp/B00CI0SUUW/.


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