Raspberry swirl cupcakes

The best part about this recipe is the white clouds {whip cream or cool whip} top with fresh raspberries. 
A good friend made these cupcakes for a couple of years ago for my birthday. I hope you guy’s like it.
This is a cake  mix recipe, but you can make it from scratch.
  • Prep: 20 min. Bake: 20 min. + cooling
  • Yield: 24 Servings



  • 1 package white cake mix (regular size)
  • 1/4 cup raspberry pie filling
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 can of Reddi wip or cool whip
  • Fresh raspberries 
Before the swirl

Press down softly and quick, then put in freezer for 5-8 mins


  • Prepare cake batter mix according to package directions for cupcakes. 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.   
White clouds – Right before serving, I used Reddi wip with the nozzle, just press down softly and quick. You don’t want to over flow just enough to fill in top of the cupcake cups. Repeat for each cupcake. And chill in freezer for 5-8 mins. Take out and it’s ready to eat.

Cool Whip- just use a teaspoon of cool whip for each cupcake and repeat with the same directions as above.

{adapted from taste of home. with my own twist.}
Original recipe: Cupcakeshttp://www.tasteofhome.com/Recipes/Raspberry-Swirl-Cupcakes


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