raspberry jalapeno jelly cupcakes

How To Make raspberry jalapeno jelly cupcakes

• 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.
• Step 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.
• 
  Step 3
  Using an apple corer, cut out center of cupcake, be careful not to cut quite all the way through to the bottom.
• 
  Step 4
  FILLING: Mix softened (room temp) cream cheese and raspberry jelly together until well blended.
• 
  Step 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.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!