Raspberry Cupcakes with Raspberry Creme
Updated: Aug 24
This quick and easy recipe was inspired by Raspberry Cake Day and this reicpe from Giada de Laurentiis from the Food Network. However, in her recipe, she makes whipped cream -- and I haven't figured out how to successfully do thatyet! Haha! :) So I decided to make a version with Cool Whip. Also Cool Whip only has 25 calories for 2 tablespoons.
To emphasize the raspberry part and make a raspberry cake I also decided to put raspberry in the cupcake too.
July 31 is Raspberry Cake Day.
"National Raspberry Cake Day is jubilantly feasted each year on July 31. Therefore, today is the day to enjoy raspberry cake. Because it is a cool and refreshing dessert. And, is indeed a summertime favorite around the United States.
Raspberries are the edible. A fruit in the genus Rubus of the rose family. The name also applies to the plants themselves."
What I used:
- Betty Crocker cake mix
(I made it with corn syrup in place of eggs because I was making a half-batch and didn't want to have half egg left over. Also I think it tastes good both ways. Check out the post!)
- Frozen raspberries
- Cool Whip
I only put 1 frozen raspberry in each cupcake because I wasn't sure if they were going to bake through if there was too much frozen stuff in the middle.
While the cupcakes were in the oven, I let some frozen raspberries thaw a little bit and then I mashed them with a fork a little bit.
They were still chunky. I added a little bit of Cool Whip and mixed it only slightly.
You want to be able to distinguish some plain Cool Whip parts from the raspberries.
Once the cupcakes were done and cooled down a little bit, I cut off the top of the cupcake. Then I added my raspberry creme filling and replaced the top.
That's it! Give it a try! We are good at this!
Here's what it looks like when you eat it! Creaminess and raspberries! And it baked through. :)
Give it a try! We are good at this!