Raspberry Filling
Jazz up your cupcakes with this raspberry filling!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 43kcal
- 2 cups fresh raspberries
- 1 cup water
- 1 tablespoon cornstarch
- 1/4 cup to 1/2 cup sugar depending on how sweet you want it. You can start with a 1/4 cup and then add more if you need.
Add the cornstarch to the water and stir so it melts. Then add everything into a medium size pot and bring to a boil until thickens. Use a whisk to mix the berries up. Let it simmer for 15 minutes stirring often. Strain the mixture through a sieve.
Make a hole in the top of the cupcake and then fill with raspberry filling. Add 2 tablespoons of the berry sauce to the frosting. Do not stir! Just add it to the piping bag and pipe. The frosting will come out with a nice raspberry swirl!
Calories: 43kcal | Carbohydrates: 10g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 45mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10IU | Vitamin C: 7.8mg | Calcium: 8mg | Iron: 0.2mg