My mom made these Raspberry filled Almond Cupcakes for my baby shower…and I just made them for Violet’s 1st birthday party. If you don’t love to bake—this recipe is for you. I use cake mix. The horror, I know! People love these things…the leftovers went to the dental clinic at Nellis Air Force Base and I was told that they didn’t last long.
Easy Raspberry Filled Almond Cupcakes
1 Box of Vanilla Cake Mix
1 Box of Vanilla Pudding
1 Jar of Seedless Raspberry Jam
1 Teaspoon Almond Extract
For the Frosting:
1/2 Cup of Butter, Softened
3-4 Cups of Powder Sugar
1 Tablespoon of Vanilla Extract
2-3 Tablespoons of Whipping Cream
Prepare cake mix as directed, also adding Pudding mix and Almond Extract. Pour into cupcakes liners and bake as directed. Let cool.
Using the small end of a melon baller or 1/2 teaspoon measuring spoon, scoop out the center of each cupcake, don’t discard the top!
Insert 1/2 Teaspoon-1 Teaspoon of Raspberry filling into the cupcake. Place the top back on.
Beat together softened butter, powdered sugar, vanilla extract and whipping cream. Place frosting into a piping bag. Top the cupcakes with the icing.