Raspberry Swirl Cupcakes Recipe

Ingredients

1 package white cake mix (regular size)1/4 cup raspberry pie filling1/2 cup shortening1/3 cup 2% milk1 teaspoon vanilla extract1/4 teaspoon salt3 cups confectioners’ sugarFresh raspberries and decorative sprinkles, optional

Preparation

Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl.

Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt; gradually add confectioners’ sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired.