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.
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.
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