Raspberry Swirl Cupcakes

By barbsjustagirl

Ingredients

• 1 * 1 package (18-1/4 ounces) white cake mix
• 1/4 * 1/4 cup raspberry pie filling
• 1/2 * 1/2 cup shortening
• 1/3 * 1/3 cup 2% milk
• 1 * 1 teaspoon vanilla extract
• 1/4 * 1/4 teaspoon salt
• 3 * 3 cups confectioners' sugar
• * Fresh raspberries and mint, optional

Details

Servings 1

Preparation

Step 1

* Prepare and bake cake mix according to package directions. 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 near 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 and confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and mint if desired.