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Spice Islands® Double Raspberry Cream Filled Cupcakes

By: Spice Islands®  
"These delicious cupcakes have a double dose of raspberry goodness!"

Rating: This weblink has been rated 7 times with an average star rating of 4.3 Read Reviews (7)

Rate/Review | 205 people have saved this

Prep Time:
30 Min
Cook Time:
25 Min
Ready In:
55 Min

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Original Recipe Yield 27 cupcakes
 

Ingredients

  • Cupcakes:
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 teaspoon almond extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  •  
  • Raspberry Filling:
  • 1 (8 ounce) package cream cheese, softened
  • 1 egg
  • 3 tablespoons fresh OR frozen (thawed) raspberries
  • 1/3 cup sugar
  •  
  • Raspberry Frosting:
  • 3 cups powdered sugar
  • 1/4 cup butter
  • 2 tablespoons raspberry jam
  • 1 teaspoon Spice Islands® Pure Vanilla Extract
  • 2 tablespoons milk

Directions

  1. Preheat oven to 325 degrees F.
  2. Mix cream cheese, butter and sugar using an electric mixer. Add eggs, milk and almond extract; mix thoroughly. Stir in remaining cupcake ingredients. Batter will be stiff.
  3. Grease and flour muffin pans or line cups with paper liners. Fill cups 1/2 full. Batter will be fairly stiff. Make an indentation in the center of each cupcake using the tip of a spoon.
  4. Combine all filling ingredients in medium bowl and beat with mixer. Add a dollop (about 1-1/2 to 2 teaspoons) to the center of each cupcake. Bake for 25 to 30 minutes, or until done. Let cool 10 minutes in pan. Remove warm cakes from pan and finish cooling on wire rack. Frost cupcakes when cool. Refrigerate cupcakes until ready to serve.
  5. Frosting: Combine all ingredients except milk in medium bowl. Beat with electric mixer, gradually adding milk, until frosting is creamy.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 252 | Total Fat: 11.6g | Cholesterol: 56mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2008 by JaneArt 
These cupcakes are good, and I would recommend the recipe -but don't follow the directions as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2007 by flexo426 
These are quite possibly the best cupcakes I have ever tasted in my life!! They were pretty... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2007 by lilunit 
I subsituted Fat Free Vanilla yogurt for the cream cheese, used splenda instead of granulated... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2008 by Kristy 
A light raspberry flavor. I was hoping for something w/ a bit stronger fruit flavor. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2008 by Holly R. 
I LOVE this recipe. It seemed daunting at first, but it's actually very simple. The frosting... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2008 by HeatherLou 
Made this using sugar-free jam; it's never as sweet as the 'real thing'. Next time I make... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2008 by justjill 
The cupcakes tasted good, but they were sort of concave. I liked them more then the rest of... MORE

 
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