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Raspberry Linzer Cupcakes

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  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 15
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Filled with jam and topped with powdered sugar, these cupcakes are as pleasing as they are pretty.
Updated Feb 23, 2017
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Ingredients

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 15 regular-size muffin cups.
  • 2
    In large bowl, beat cake mix, milk, butter, almond paste, almond extract and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter evenly among muffin cups, filling almost full.
  • 3
    Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 4
    Cut off top of each cupcake with serrated knife, using gentle sawing motion, or with electric knife. With 1-inch heart-shaped cookie cutter, cut out heart shape from center of each cupcake top. Spoon about 1 tablespoon jam into middle of each cupcake. Cover each with cupcake top, pressing gently. Sprinkle cupcakes with powdered sugar. Spoon about 1 teaspoon jam into each cutout to fill heart. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don't have a small heart-shaped cookie cutter on hand, feel free to use any other shape.

Nutrition

269 Calories, 9g Total Fat, 3g Protein, 46g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
269
Total Fat
9g
0%
Saturated Fat
5g
0%
Sodium
175mg
0%
Total Carbohydrate
46g
0%
Dietary Fiber
0g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 1/2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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