Made this using sugar-free jam; it's never as sweet as the 'real thing'. Next time I make these, I think I will do strawberry instead of raspberry. Yummm.

The cupcakes tasted good, but they were sort of concave. I liked them more then the rest of my family - kids didn't ask for more when they ran out. May make again for adults as an alternative to sweeter cupcakes.

A light raspberry flavor. I was hoping for something w/ a bit stronger fruit flavor. Otherwise, a good cupcake recipe!

These cupcakes are good, and I would recommend the recipe -but don't follow the directions as they are. For instance: I dumped everything together for the cream filling against my better judgement, and ended up with a mixture that just wouldn't get smooth. Some of the cream cheese stayed separated in tiny chunks and, in my opinion, ruined the texture of the filling. I made the batter following usual baking procedure - cream the butter, sugar and cream cheese, mix in the egg and extract one at a time, then mix all the dry ingredients separately and add them gradually. I would also change the frosting a little: First, blend the butter and vanilla, then add the raspberries, then gradually blend in the sugar, and finally add only about a tablespoon of milk (it was loose enough with just that, maybe because I used fresh berries instead of jam.) In fact, I could do without the cream filling altogether. I think that this would be a great cupcake with fresh berries stirred into the batter instead. Overall, try this recipe out if it sounds good, just include more steps in mixing the ingredients.

I LOVE this recipe. It seemed daunting at first, but it's actually very simple. The frosting is a little too sweet. I think it's the jam. I'll use just thawed frozen raspberries in the frosting next time I make it.

These are quite possibly the best cupcakes I have ever tasted in my life!! They were pretty easy to make (even for me, and I am not that great of a baker). I was planning to leave out the filling, but I'm glad that I didn't because it gave the cake something special. My only complaint would be that the icing is super sweet. Maybe next time I would just use a whipped cream icing with raspberry jam mixed in or even (gasp!) store-bought vanilla. Still, these cupcakes are so so so good!!!

I subsituted Fat Free Vanilla yogurt for the cream cheese, used splenda instead of granulated sugar, and added the raspberries directly to the mix! FANTASTIC. I chose not to make the filling or icing.