- 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.