Raspberry Jalapeno Jelly Cupcakes

Name: Raspberry Jalapeno Jelly Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: makes 10 jumbo cupcakes
Cuisine: American
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

By Lynn Socko
@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 vote5

Comments:

6 Comments

Serves:

makes 10 jumbo cupcakes

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

Add to Grocery List

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

How to Make Raspberry Jalapeno Jelly Cupcakes

Step-by-Step

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.
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.
Using an apple corer, cut out center of cupcake, be careful not to cut quite all the way through to the bottom.
FILLING: Mix softened (room temp) cream cheese and raspberry jelly together until well blended.
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.