Raspberry Filled Cupcakes

1. 1

   Prepare cake batter and bake as directed on package for 24 cupcakes.

2. 2

   Cool 10 min.

3. 3

   in pans.

4. 4

   Remove to wire racks; cool completely.

5. 5

   Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cupcake.

6. 6

   Fill holes with raspberry jam, adding about 2 tsp.

7. 7

   to each; cover with removed cupcake pieces.

8. 8

   Mix sour cream, sugar and food colouring in medium bowl until blended; gently stir in Cool Whip.

9. 9

   Use to frost cupcakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.