Raspberry cupcakes with raspberry pie filling are an indulgent twist on the classic dessert, combining the soft, fluffy texture of a cupcake with a luscious, fruity surprise. 

The gluten free cupcakes have a moist, tender base, lightly flavored to complement the raspberry filling.

The frosting, pairs beautifully with the filling, adding a smooth and decadent layer.

This gluten free dessert recipe yields 14 - 17 cupcakes.  Yield will depend on how you fill the muffin tins.

Hidden inside is a generous dollop of rich raspberry pie filling, creating a burst of tangy-sweet flavor in every bite.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Raspberry Cupcakes I opened a gluten free Betty Crocker golden cake mix.

Then I added in some water, egg yolks, raspberry pie filling, vegetable oil and raspberry flavouring.

I used the electric hand mixer until the ingredients were well combined.

 The electric hand mixer was used again to beat some egg whites until stiff peaks formed.

Then I dumped the beaten egg whites into the cake batter.

I folded in the meringue.

Then I lined a muffin tin with some cupcake liners.

I filled the liners about ¾ full and placed the muffin pans in a preheated 400F oven for 10 minutes and then reduced heat to 350F for 6 more minutes, or until a toothpick inserted in center came out clean.

After removing the Raspberry Cupcakes from the oven I allowed them to cool in the pan for about 10 minutes.

Then flip them on their sides to finish cooling, or you could transfer them to a cooling rack to cool completely.

Once cooled, I used a melon baller to scoop out some of the cake.

Then I used more raspberry pie filling to fill the indentations.

Next I just used Betty Crocker Vanilla Frosting to decorate the Raspberry Cupcakes but you could use whatever icing you prefer.

If you have some fresh raspberries on hand you could add them as a final touch to your creation.

Raspberry Cupcakes are a great choice any time of the year!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make these Raspberry Cupcakes:

• Gluten Free Betty Crocker Golden Cake Mix (15oz)
• ¾ cup water
• 2 eggs, large, separated
• ⅓ cup vegetable oil
• ¼ cup raspberry pie filling
• 2 teaspoon raspberry flavouring
• After Baking:
• ½ cup raspberry pie filling
• Frosting of choice

How to Make Raspberry Cupcakes:

1. Preheat oven to 400F.
2. Put cupcake liners into the muffin tins.
3. With an electric hand mixer beat the egg whites until stiff peaks form.
4.  Beat together the cake mix, water, egg yolks, vegetable oil, pie filling and rapsberry flavouring.
5. Fold the egg whites into the cake batter.
6. Scoop the muffin batter into the prepared muffin pans, filling about ¾ full.
7. Place the muffin pans in the preheated 400F oven for 10 minutes and then reduce heat to 350F for 6 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from oven and allow to cool in the pan for about 10 minutes.
9. Transfer the cupcakes to a cooling rack or flip them on their sides to finish cooling.
10. Once cupcakes completely cooled use a melon baller to make a small indent in the center of the cupcake.
11. Fill the hole with more raspberry pie filling.  The amount required will depend on the number of cupcakes and the size of the indentation.
12. Frost as desired.
13. Serve and Enjoy!

FAQS:

What should I serve with raspberry cupcakes?

Raspberry cupcakes pair beautifully with a variety of complementary flavors. Here are some ideas for what to serve alongside them:

Light and Fruity Options

1. Fresh Fruit Platter: Include berries (raspberries, blueberries, strawberries) and other fruits like kiwi or melon.
2. Raspberry Sorbet or Ice Cream: A chilled option to enhance the raspberry flavor.

Savory Balances

3. Cheese Platter: Serve mild cheeses like brie or cream cheese with crackers and a raspberry jam or compote.
4. Gluten Free Mini Sandwiches: Cucumber or chicken salad tea sandwiches offer a savory contrast.

Beverages

5. Champagne or Prosecco: Bubbly drinks complement the sweetness and add a celebratory touch.
6. Lemonade or Iced Tea: Add a splash of raspberry syrup for a cohesive flavor.
7. Coffee or Tea: A classic choice, especially with lightly sweetened brews.

Other Gluten Free Desserts

8. Dark Chocolate Squares or Truffles: These offer a rich, slightly bitter contrast to the raspberry's sweetness.
9. Lemon Bars: The citrus zing complements the fruity cupcakes.

How do I store raspberry cupcakes?

To store raspberry cupcakes properly and maintain their freshness, follow these steps:

1. Let Them Cool Completely

• Allow the cupcakes to cool completely before storing them. If they're still warm, condensation can make them soggy.

2. Unfrosted Cupcakes

• Place the unfrosted cupcakes in an airtight container.
• Store them at room temperature for up to 2 days or in the refrigerator for up to a week.
• For longer storage, wrap each cupcake tightly in plastic wrap, place them in a freezer-safe bag or container, and freeze for up to 3 months.

3. Frosted Cupcakes

• If the cupcakes are frosted, ensure the frosting is set (place them in the fridge briefly if needed).
• Arrange the frosted cupcakes in a single layer in an airtight container. You can use parchment paper to separate layers if necessary.
• Store in the refrigerator for up to 3–4 days.
• If freezing, flash-freeze them on a tray first (to harden the frosting), then wrap each cupcake individually in plastic wrap and place them in a freezer-safe container.

4. Thawing Frozen Cupcakes

• To thaw unfrosted cupcakes, leave them at room temperature for 1–2 hours.
• For frosted cupcakes, remove them from the freezer, unwrap, and let them thaw in the fridge or at room temperature.

This way, your raspberry cupcakes will stay delicious and fresh!