Double Raspberry Cream Filled Cupcakes Recipe
- Cook Time: 1 Hour, 30 Minutes
- Yield: 27 cupcakes
- Buttery almond and vanilla flavored cake with raspberry filling and frosting. Double delicious!
Ingredients
Cupcakes
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 cup milk
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp Pure Almond Extract
- 2 eggs
- 1 1/4 cup sugar
Raspberry Filling
- 3 tbsp fresh OR frozen (thawed) raspberries
- 1/3 cup sugar
- 1 egg
- 1 package (8 ounces) cream cheese, softened
Raspberry Frosting
- 3 cup powdered sugar
- 2 tbsp raspberry jam OR fresh or frozen raspberries
- 1 tsp Pure Vanilla Extract
- 1/4 cup 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.
- Frost cupcakes when cool.
- Refrigerate cupcakes until ready to serve.
- Combine all ingredients except milk in medium bowl.
- Beat with electric mixer, gradually adding milk, until frosting is creamy.
