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Raspberry Linzer Cupcakes

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Raspberry Linzer Cupcakes
  • Prep Time 20 min
  • Total Time 1 hr 25 min
  • Servings 15
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Filled with jam and topped with powdered sugar, these cupcakes are as pleasing as they are pretty.

Ingredients

1
box Betty Crocker™ pound cake mix
2/3
cup milk
1/2
cup butter, softened
2
tablespoons almond paste
1/2
teaspoon almond extract
2
eggs
1 1/4
cups raspberry jam
1/4
cup powdered sugar

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 15 regular-size muffin cups.
  • 2 In large bowl, beat cake mix, milk, butter, almond paste, almond extract and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter evenly among muffin cups, filling almost full.
  • 3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 4 Cut off top of each cupcake with serrated knife, using gentle sawing motion, or with electric knife. With 1-inch heart-shaped cookie cutter, cut out heart shape from center of each cupcake top. Spoon about 1 tablespoon jam into middle of each cupcake. Cover each with cupcake top, pressing gently. Sprinkle cupcakes with powdered sugar. Spoon about 1 teaspoon jam into each cutout to fill heart. Store loosely covered.
Tips  

If you don't have a small heart-shaped cookie cutter on hand, feel free to use any other shape.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
269
Daily Value
Total Fat
9g
0%
(
Saturated Fat
5g
0%
)
Sodium
175mg
0%
Total Carbohydrate
46g
0%
(
Dietary Fiber
0g
0%
)
Protein
3g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 1/2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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