RASPBERRY SWIRL CUPCAKES
I'm a teenage farm girl who likes cooking and baking. These cupcakes are a favorite of mine.-Christine Sohm, Newton, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt; gradually add confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired.
Nutrition Facts : Calories 230 calories, Fat 10g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 183mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
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Mariana Pestana
[email protected]These cupcakes are so good! The raspberry swirl is the perfect complement to the moist and fluffy cake.
Uche Iheme
[email protected]I've made these cupcakes several times and they always turn out perfect. They're my go-to recipe for a quick and easy dessert.
unlimted Gabe
[email protected]These cupcakes were delicious! I made them for my daughter's birthday party and they were a huge success.
Moncheska Cloete
[email protected]I love the way these cupcakes turned out! The raspberry swirl is so pretty and the cupcakes are so moist and flavorful.
MD MRRIDOY
[email protected]These raspberry swirl cupcakes were a hit at my party! They were so moist and fluffy, and the raspberry swirl added a perfect touch of sweetness and tartness.