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

Rating:
★★★★★ 1 vote
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

Step-By-Step

1CAKE MIX: Mix cake mix dry ingredients, 3 eggs, 1/3 c jelly, 1 c water and 2 tbsp of oil in mixer till smooth.
2Pour into greased large muffin tins. Mine made 10 jumbo cupcakes. Bake in preheated 350° oven for 22 min. Let cool and remove from tin.
3Using an apple corer, cut out center of cupcake, be careful not to cut quite all the way through to the bottom.
4FILLING: Mix softened (room temp) cream cheese and raspberry jelly together until well blended.
5Use 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