Raspberry Swirl Cupcakes

Name: Raspberry Swirl Cupcakes
Ingredients: 1 package white cake mix (regular size); 1/4 cup raspberry pie filling; 1/2 cup shortening; 1/3 cup 2% milk; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 3 cups confectioners' sugar; Fresh raspberries and decorative sprinkles, optional

8 ingredients

3 steps

Ingredients

1 package white cake mix (regular size)
1/4 cup raspberry pie filling
1/2 cup shortening
1/3 cup 2% milk
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners' sugar
Fresh raspberries and decorative sprinkles, optional

Directions

1

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.
2

Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt; gradually add confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired.