Raspberry Linzer Cupcakes Recipes

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RASPBERRY LINZER CUPCAKES



Raspberry Linzer Cupcakes image

Filled with jam and topped with powdered sugar, these cupcakes are as pleasing as they are pretty.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 15

Number Of Ingredients 8

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

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 15 regular-size muffin cups.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 269, Carbohydrate 46 g, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 175 mg

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