Recipe: Double Raspberry Cream Filled Cupcakes with Raspberry Frosting (Spice Islands)

DOUBLE RASPBERRY CREAM FILLED CUPCAKES
"Buttery almond and vanilla flavored cake with raspberry filling and frosting. Double delicious!"



FOR THE CUPCAKES:
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1/4 cup milk
1 teaspoon Spice Islands Almond Extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
FOR THE RASPBERRY CREAM FILLING:
1 (8 ounce) package cream cheese, softened
1 egg
3 tablespoons fresh raspberries (or frozen raspberries, thawed)
1/3 cup sugar
Raspberry Frosting (recipe follows)

Preheat oven to 325 degrees F. Grease and flour muffin pans or line cups with paper liners.

TO PREPARE THE CUPCAKES:
Mix 1 package cream cheese, butter and 1 1/4 cups sugar using an electric mixer. Add 2 eggs, milk and almond extract; mix thoroughly. Stir in remaining ingredients. Batter will be stiff.

Fill prepared muffin pan cups 1/2 full. Batter will be fairly stiff. Make an indentation in the center of each cupcake using the tip of a spoon. Set aside.

TO FILL AND BAKE:
Combine all filling ingredients in medium bowl and beat with mixer. Add a dollop (about 1 1/2 to 2 teaspoons) to the center of each cupcake.

Bake for 25 to 30 minutes, or until done. Let cool 10 minutes in pan. Remove warm cakes from pan and finish cooling on wire rack.

Frost cupcakes when cool. Refrigerate cupcakes until ready to serve.

RASPBERRY FROSTING

3 cups powdered sugar
1/4 cup butter, softened
2 tablespoons raspberry jam (or fresh or frozen raspberries)
1 teaspoon Spice Islands Vanilla Extract
1 to 3 tablespoons milk

Combine all ingredients except milk in medium bowl. Beat with electric mixer, gradually adding milk, until frosting is creamy.

Makes 27 cupcakes
Source: Spice Islands, ACH Food Companies, Inc.