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Spice Islands® Double Raspberry Cream Filled Cupcakes

Rated as 4.29 out of 5 Stars

"These delicious cupcakes have a double dose of raspberry goodness!"
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Ingredients

55 m servings 251
Original recipe yields 27 servings (27 cupcakes)

Directions

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  1. Preheat oven to 325 degrees F.
  2. Mix cream cheese, butter and sugar using an electric mixer. Add eggs, milk and almond extract; mix thoroughly. Stir in remaining cupcake ingredients. Batter will be stiff.
  3. 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.
  4. 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.
  5. Frosting: Combine all ingredients except milk in medium bowl. Beat with electric mixer, gradually adding milk, until frosting is creamy.

Nutrition Facts


Per Serving: 251 calories; 11.6 34.5 3.1 53 158 Full nutrition

Reviews

Read all reviews 7
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

These are quite possibly the best cupcakes I have ever tasted in my life!! They were pretty easy to make (even for me, and I am not that great of a baker). I was planning to leave out the fillin...

Most helpful critical review

These cupcakes are good, and I would recommend the recipe -but don't follow the directions as they are. For instance: I dumped everything together for the cream filling against my better judgeme...

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These cupcakes are good, and I would recommend the recipe -but don't follow the directions as they are. For instance: I dumped everything together for the cream filling against my better judgeme...

These are quite possibly the best cupcakes I have ever tasted in my life!! They were pretty easy to make (even for me, and I am not that great of a baker). I was planning to leave out the fillin...

I subsituted Fat Free Vanilla yogurt for the cream cheese, used splenda instead of granulated sugar, and added the raspberries directly to the mix! FANTASTIC. I chose not to make the filling o...

I LOVE this recipe. It seemed daunting at first, but it's actually very simple. The frosting is a little too sweet. I think it's the jam. I'll use just thawed frozen raspberries in the frosting ...

The cupcakes tasted good, but they were sort of concave. I liked them more then the rest of my family - kids didn't ask for more when they ran out. May make again for adults as an alternative ...

A light raspberry flavor. I was hoping for something w/ a bit stronger fruit flavor. Otherwise, a good cupcake recipe!

Made this using sugar-free jam; it's never as sweet as the 'real thing'. Next time I make these, I think I will do strawberry instead of raspberry. Yummm.