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    You are in: Home / Recipes / Raspberry Filled Vanilla Cupcakes Recipe
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    Raspberry Filled Vanilla Cupcakes

    Average Rating:

    3 Total Reviews

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    • on May 12, 2013

      These are terrific! And the buttercream recipe is something I will use again and again. I took the buttercream up a notch by using a combination of vanilla and raspberry extract (find it in any grocery store) and tinting it a very very pale shade of pink by adding a very scant few drops of red extract. The tinted frosting made them look professionally prepared - I put the buttercream in a gallon-sized ziplock bag, cut off one corner and used it like a pastry bag. The slight raspberry flavor of the buttercream made the flavor of the filling really pop...do try them this way, you will NOT be disappointed. Perfect for a wedding or baby shower, I used mine for Mothers Day and I was proud to serve them.

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    • on May 19, 2012

      Love the recipe!!! I made the frosting at 4x's due to the small amount it made. The raspberry filling needs to be changed. I think that maybe a gelatin would be easier to and you don't run in to the flavor of cornstarch. Even cut a step out and use freezer jam.

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    • on August 04, 2010

      Husband and his work buddies loved these! Very tasty raspberry filling. Did not use this frosting recipe. Will make again!

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    Nutritional Facts for Raspberry Filled Vanilla Cupcakes

    Serving Size: 1 (79 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 208.6
     
    Calories from Fat 97
    46%
    Total Fat 10.8 g
    16%
    Saturated Fat 5.4 g
    27%
    Cholesterol 44.0 mg
    14%
    Sodium 217.3 mg
    9%
    Total Carbohydrate 26.6 g
    8%
    Dietary Fiber 0.9 g
    3%
    Sugars 17.4 g
    69%
    Protein 1.9 g
    3%

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