Raspberry Jalapeno Jelly Cupcakes

Lynn Socko

By
@lynnsocko

A neat little way to jazz up your everyday cupcakes.


The jelly I used was Uncle Gary's Gourmet Raspberry Jalapeno Jelly
unclegaryspeppers.com


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Comments:

Serves:

makes 10 jumbo cupcakes

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

CAKE

1 box
french vanilla cake mix
3
eggs
1 c
water
2 Tbsp
oil
1/3 c
raspberry jalapeno jelly

FILLING

8 oz
cream cheese, softened
1/2 c
raspberry jalapeno jelly
**powdered sugar
**jelly to garnish

Directions Step-By-Step

1
CAKE MIX: Mix cake mix dry ingredients, 3 eggs, 1/3 c jelly, 1 c water and 2 tbsp of oil in mixer till smooth.
2
Pour into greased large muffin tins. Mine made 10 jumbo cupcakes. Bake in preheated 350° oven for 22 min. Let cool and remove from tin.
3
Using an apple corer, cut out center of cupcake, be careful not to cut quite all the way through to the bottom.
4
FILLING: Mix softened (room temp) cream cheese and raspberry jelly together until well blended.
5
Use a pastry bag, or like me, empty filling into a sandwich size ziploc bag. Push filling down and cut a tiny hole out of one corner of bag. Squeeze filling into each cupcake hole. Top with a little jelly and sprinkle powdered sugar on top.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: American