RASPBERRY-FILLED CUPCAKES

Raspberry-Filled Cupcakes image

Give 'em a raspberry! Filling, that is. Thanks to their rosy-red frosting and berrylicious flavor, these cupcakes are ideal for a dessert buffet.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 24 servings

Number Of Ingredients 6

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Ingredients

1 pkg. (2-layer size) white cake mix
1 can (12 oz.) raspberry cake and pastry filling
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
2 drops red food coloring
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. in pans. Remove to wire racks; cool completely.
Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with raspberry filling; cover with removed cupcake pieces.
Mix sour cream, sugar and food coloring in medium bowl until blended; gently stir in COOL WHIP. Spread onto cupcakes.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 30 g, Fiber 0 g, Sugar 21 g, Protein 2 g