Reviewed: Mar. 26, 2012

Made this last night for a dinner party and they were a big hit! May suggest adding a little more cornstarch, the rasberry filling was still a little on the runny side but they were great!

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46 users found this review helpful

Reviewer:

chickenpower42

Reviewed: May 15, 2012

The cupcakes were amazing. My package of raspberries only weighed 6oz and I doubled the amount of corn starch, but other than that made as directed and they were perfect. Fun to make and better to eat. Thanks for sharing!

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17 users found this review helpful

Reviewer:

JenToBeach

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Jul. 11, 2012

These were good. The only problem I had with them was the filling was too runny, but I mixed it in with the icing and it worked fine.

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1 user found this review helpful

Reviewer:

NightStars

Cooking Level: Beginning

Reviewed: Aug. 6, 2012

These cupcakes were awesome! I took the advice of other comments and doubled the amount of cornstarch, and they were perfect. :)

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1 user found this review helpful

Reviewer:

vampwright

Reviewed: Aug. 7, 2012

Icing is amazing!

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Reviewer:

S. Jalapa

Cooking Level: Intermediate

Home Town: Georgetown, Ohio, USA

Living In: Mount Orab, Ohio, USA

Reviewed: Nov. 12, 2012

I and my family LOVED this cupcake. It all works together. The only thing I did different was, I didn't have time to make the filling, so I used jam. the icing was easy to make and delicious.

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2 users found this review helpful

Reviewer:

Pat1955

Reviewed: Nov. 30, 2012

Oh my gosh, Love the cupcakes! Made them just as the recipe states and they are perfect! My family loved them! Frosting is so good!

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1 user found this review helpful

Reviewer:

DonnaMae

Reviewed: Jan. 18, 2013

These are great. However, after doubling the cornstarch as suggested by others, the filling was the perfect consistency but a little gritty. My daughter suggests substituting tapioca for the cornstarch. I will do this next time because they are really worth the time and effort.

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8 users found this review helpful

Reviewer:

Barbara

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Feb. 12, 2013

What do you guys think would be the best, cake mix to use with this recipe?

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Reviewer:

aliciajohnson1994

Reviewed: Mar. 1, 2013

I absolutely LOVED this recipe!! The only thing I did different was adding about a tsp of almond extract to the cake mix, and also when I cut the inside of the cupcake out I actually used an apple corer and cut a core shape out and removed the top part and put it back on the cupcake before I iced it. The first day I made the cupcakes I didn't really like them but after they sat overnight and I tried one and the filling had time to sit and soak into the cake part they were awesome! I took a little of the buttercream and used some green coloring and made leaves on top and cut extra raspberries I had in half and decorated the tops with them, they were super cute! I am thinking about trying the recipe with other fruits as well...

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1 user found this review helpful