The Best Raspberry Cupcake Filling

If you’re looking for the best raspberry filling, look no further! This raspberry filling is so easy to make, and it tastes so delicious! It’s the perfect raspberry filling for both cupcakes & cake. 

What Flavor Combos Does This Raspberry Filling Work With?

This filling is so versatile! I have been using it in various cakes and cupcakes for years. One of my favorite things about it, is the fresh, and slightly tart flavor that it brings. It does a great job balancing out sweet buttercream and cake flavors. Here are a couple of my favorite flavor combinations to use it in:

• White Chocolate Raspberry – Vanilla cake, filled with fresh raspberry filling, topped with white chocolate buttercream. 
• Chocolate Raspberry – Chocolate cake, filled with fresh raspberry filling, topped with rich chocolate buttercream. 
• Raspberry lemonade – Zesty lemon cake, filled with fresh raspberry filling, topped with light and fluffy lemon buttercream. 
• Vanilla Raspberry – Fluffy vanilla cake, filled with fresh raspberry filling, topped with vanilla buttercream. 

These are just a few of my favorite ways to use it! The possibilities are endless!

What Ingredients & Tools Do I Need?

Here’s everything you’ll want to have on hand:

• Frozen raspberries 
• Fresh lemon
• granulated sugar
• water
• corn starch
• mesh strainer
•  medium size pot

How Long Does It Take To Make?

The filling itself comes together in 20 minutes or less, but it needs time to cool and thicken, so I always suggest making it a day before you plan to use it!

The Recipe

Yield: Enough to fill 12 cupcakes

Raspberry Cupcake Filling

Print

This raspberry cupcake filling is the best of the best! This filling adds a sweet tartness to your cupcake that will keep you coming back for another bite!

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 4 hours

Total Time 4 hours 25 minutes

Ingredients

• 4 cups frozen raspberries
• 1 cup granulated sugar
• zest of one lemon
• juice from half a lemon
• 3 tablespoons water
• 3 tablespoons corn starch

Instructions

1. In a medium saucepan, combine raspberries, sugar, lemon juice & zest, and simmer on medium heat until the mixture begins to bubble, stirring occasionally.
2. Once the mixture comes to a boil, turn heat down to low and let simmer for 15 minutes.
3. Combine the water and corn starch. Set aside.
4. Using a mesh strainer, strain the liquid out of the seeds into a clean bowl. Add the liquid back into the pot, and with the heat on medium, mix in the corn starch mixture, while stirring constantly. Stir until the mixture is bubbling, and then reduce heat to low and stir for an additional 3 minutes, then take off heat.
5. Let cool completely before using. I recommend placing in a bowl and covering with Saran Wrap, placing the wrap against the top layer of the filling to keep it from developing a film on the top. Place the bowl in the fridge.
6. Fill cupcakes with cooled filling. Enjoy!

Enjoy! Feel free to comment if you have any questions, and be sure to follow along on Instagram @tinybirdbakeshop for more cupcake ideas!

Happy baking!

-Ashley