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Raspberry Linzer Cupcakes
Raspberry Linzer Cupcakes
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Prep Time:
20 minutes
Total Time:
1 hour 25 minutes
Jam-filled cupcakes dusted with powdered sugar, both beautiful and delicious.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Pound Cake Mix
  • 2/3 cup milk
  • 1/2 cup butter, softened
  • 2 tablespoons almond paste
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 1 1/4 cups raspberry jam
  • 1/4 cup powdered sugar
Instructions:
  • Preheat your oven to 350°F. Line 15 regular-size muffin cups with paper baking cups.
  • Combine cake mix, milk, butter, almond paste, almond extract, and eggs in a large bowl. Use an electric mixer on low speed for 30 seconds, then switch to medium speed and beat for 2 minutes. Divide the batter evenly among muffin cups, filling them nearly to the top.
  • Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes before removing from pans onto cooling racks. Let cool completely for about 30 minutes.
  • Using a serrated knife, gently cut the top off each cupcake or use an electric knife. Then, use a 1-inch heart-shaped cookie cutter to cut out a heart shape from the center of each cupcake top. Fill each cupcake with about 1 tablespoon of jam and cover with the cupcake top, pressing gently. Sprinkle powdered sugar over the cupcakes and fill each heart cutout with about 1 teaspoon of jam. Store the cupcakes loosely covered.

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