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Raspberry Filling

Fruitful and beautiful! Our mouth-watering Raspberry Filling is a favorite in cupcake centers or between cake layers.


Difficulty: Easy


  • 1 pkg (16 ounces) frozen raspberries packed in sugar thawed
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice


About 2 cups of filling.


Step 1

Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture. Fill cupcake.