Raspberry Swirl Cupcakes

By flour_arrangements

CHRISTINE SOHM • Newton, Ontario
I’m a teenage farm girl who likes cooking and baking.
These cupcakes are a favorite of mine.

Ingredients

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

Details

Servings 18

Preparation

Step 1

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.

2. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. In a large mixing 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.