Recipes
- - - COURSES
  - - SEASONS
  - - TYPES
- - - View All Recipes
Baking 101
- - - Baking 101
      
      Discover your true kitchen potential with how-to videos, spoon-licking lessons and more.
  - - Videos
    - How-To Baking Videos
    - Baking Recipe Videos
  - - Lessons & Tips
    - Baking Lesson Plans
    - Baking Resources
    - Learn More About our Spices
- - - View All Baking 101
Christina Tosi
Products
- - - Our Brands
- - - View All Brands
Where to Buy

Cakes & Cupcakes

Double Raspberry Cream Filled Cupcake Recipe

Name: Double Raspberry Cream Filled Cupcake Recipe
Cook time: 1 h 30 min
Yield: 27 cupcakes
Ingredients: For the Cupcakes; 1 package (8 ounces) cream cheese, softened; 1/2 C. butter, softened; 1 1/4 C. sugar; 2 eggs; 1/4 C. milk; 1 tsp. Spice Islands® Pure Almond Extract; 2 C. all-purpose flour; 1 tsp. Clabber Girl® Baking Powder; 1/2 tsp. Clabber Girl® Baking Soda; 1/4 tsp. salt; Raspberry Filling; 3 Tbsp. fresh OR frozen (thawed) raspberries; 1/3 C. sugar; 1 egg; 1 package (8 ounces) cream cheese, softened; Raspberry Frosting; 3 C. powdered sugar; 2 Tbsp. Polaner® Raspberry All Fruit OR fresh or frozen raspberries; 1 tsp. Spice Islands® Pure Vanilla Extract; 1/4 C. butter, softened; 1 to 3 Tbsp. milk

Cook Time: 1 Hour, 30 Minutes

Yield: 27 cupcakes

Rating:

Click to rate this recipe!

[Total: 0 Average: 0]

For the Cupcakes

1 package (8 ounces) cream cheese, softened
¹/₂ C. butter, softened
1 ¹/₄ C. sugar
2 eggs
¹/₄ C. milk
1 tsp. Spice Islands^® Pure Almond Extract
2 C. all-purpose flour
1 tsp. Clabber Girl^® Baking Powder
¹/₂ tsp. Clabber Girl® Baking Soda
¹/₄ tsp. salt

Raspberry Filling

3 Tbsp. fresh OR frozen (thawed) raspberries
¹/₃ C. sugar
1 egg
1 package (8 ounces) cream cheese, softened

Raspberry Frosting

3 C. powdered sugar
2 Tbsp. Polaner® Raspberry All Fruit OR fresh or frozen raspberries
1 tsp. Spice Islands® Pure Vanilla Extract
¹/₄ C. butter, softened
1 to 3 Tbsp. milk

Directions

Preheat oven to 325˚F.
Mix cream cheese, butter and sugar using an electric mixer.
Add eggs, milk and almond extract; mix thoroughly.
Stir in remaining ingredients.
Batter will be stiff.
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.
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.
Combine all frosting ingredients except milk in medium bowl.
Beat with electric mixer, gradually adding milk, until frosting is creamy.
Frost cupcakes when cool.
Refrigerate cupcakes until ready to serve.