Raspberry Jalapeno Jelly Cupcakes
By
Lynn Socko
@lynnsocko
1
A neat little way to jazz up your everyday cupcakes.
The jelly I used was Uncle Gary's Gourmet Raspberry Jalapeno Jelly
unclegaryspeppers.com
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
- 1 box
- french vanilla cake mix
- 3
- eggs
- 1 c
- water
- 2 Tbsp
- oil
- 1/3 c
- raspberry jalapeno jelly
- 8 oz
- cream cheese, softened
- 1/2 c
- raspberry jalapeno jelly
- **powdered sugar
- **jelly to garnish
CAKE
FILLING
How to Make Raspberry Jalapeno Jelly Cupcakes
- 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.
