Raspberry-Filled Cupcakes

Name: Raspberry-Filled Cupcakes
Ingredients: 1 pkg. (2-layer size) white cake mix; 1 can (12 oz.) raspberry cake and pastry filling; 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream; 2/3 cup powdered sugar; 2 drops red food coloring; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

6 ingredients

8 steps

Ingredients

1 pkg. (2-layer size) white cake mix
1 can (12 oz.) raspberry cake and pastry filling
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
2 drops red food coloring
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions

1

Prepare cake batter and bake as directed on package for 24 cupcakes.
2

Cool 10 min.
3

in pans.
4

Remove to wire racks; cool completely.
5

Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake.
6

Fill holes with raspberry filling; cover with removed cupcake pieces.
7

Mix sour cream, sugar and food coloring in medium bowl until blended; gently stir in COOL WHIP.
8

Spread onto cupcakes.