Raspberry Filled Cupcakes

Name: Raspberry Filled Cupcakes
Ingredients: 1 pkg. (2-layer size) white cake mix; 1 cup Kraft Pure Raspberry Jam; 2/3 cup sour cream; 2/3 cup icing sugar; 2 drops red food colouring; 3 cups thawed Cool Whip Whipped Topping

6 ingredients

9 steps

Ingredients

1 pkg. (2-layer size) white cake mix
1 cup Kraft Pure Raspberry Jam
2/3 cup sour cream
2/3 cup icing sugar
2 drops red food colouring
3 cups thawed Cool Whip Whipped Topping

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 cupcake.
6

Fill holes with raspberry jam, adding about 2 tsp.
7

to each; cover with removed cupcake pieces.
8

Mix sour cream, sugar and food colouring in medium bowl until blended; gently stir in Cool Whip.
9

Use to frost cupcakes.