This Raspberry Filling for Cupcakes recipe is so perfect for all those raspberry lovers out there! It is a great way to celebrate everyone's favorite berry during the summer.
If you're wondering what cupcakes to fill with this raspberry compote, try out these Chocolate Fudge Cupcakes or these White Chocolate Cupcakes.
Why This Raspberry Filling for Cupcakes Recipe Works
- Recipe name: Raspberry Filing for Cupcakes
- Ready in: 30 minutes
- Serves: 1 cup
- Main ingredients: Raspberries, sugar, and lemon juice.
- Perfect for: Filling cakes and cupcakes. This recipe makes enough filling for 24 cupcakes or one 2 layer cake.
- Why I love it: Adding natural fruit flavours and colours to bakes and frostings is such a great way to celebrate seasonal fruit.
- Calories: 317kcal
SUMMARIZE & SAVE THIS CONTENT ON
If you love raspberry desserts you have to try my other recipes! Like this recipe for Chocolate Raspberry Cupcakes, this Raspberry Vanilla Cake, or these delicious fresh Raspberry Cupcakes.
Jump to:
Key Ingredients
- Fresh raspberries - Fresh raspberries are used to make the filling. If you can't find fresh raspberries then frozen will also work.
- Castor sugar - Use superfine sugar for this recipe.
- Lemon juice - Choose fresh lemon juice rather than bottled lemon juice for this recipe.
See the recipe card for full information on ingredients and quantities.
Variations
If you can't find raspberries you can make this recipe using other berries like blueberries, blackberries, and even strawberries. See this Blackberry Compote Recipe or this Strawberry Cake Filling Recipe for more ideas!
If you are looking for cupcake recipes to try out this delicious filling, then you have to try these Classic Vanilla Cupcakes Recipe with Oil, which would be delicious with a raspberry center!
Adding this filling to buttercream frostings is also a great way to incorporate raspberry flavor into your bakes. Try out this classic Raspberry Buttercream or this Cream Cheese Raspberry Frosting the next time you have a tray of moist cupcakes to decorate!
How to Make Raspberry Filling for Cupcakes
- Step 1: In a small saucepan set over medium high heat add the fresh raspberries, castor sugar, and lemon juice. Allow the fruit to soften and the sugar to melt. As the compote cooks the raspberries will release their water content, which will evaporate and the filling will thicken. Make sure the raspberry mixture is not catching at the bottom of the pan. Stir occasionally with a spatula and press the fruit against the sides of the saucepan to help them break down if needed.
- Step 2: Once the purée has thickened, remove the filling from the stovetop and pour it into a glass jar. Allow the mashed raspberry purée to cool to room temperature. Once cooled you can add the filling to a piping bag and use it to fill the center of each cupcake. Enjoy!
Storage
Once the filling is ready but you aren't quite ready to fill your cakes or cupcakes, store it in an airtight container or a small bowl covered with plastic wrap in the fridge for up to 4 days.
Expert Tips
- Allow the filling to cool completely before using it in your cooled cupcakes.
- Measure the ingredients accurately using a kitchen scale.
- Keep the heat at medium-high so that you don't burn the filling as it cooks.
Raspberry Filling for Cupcakes FAQs
Absolutely! You may need to cook the filling for longer as frozen fruit has a higher water content.
I love a chunky raspberry filling that keeps the seeds, but you may prefer a smooth filling. After the filling is cooked pass it through a fine mesh strainer to remove the raspberry seeds.
Absolutely! This makes the perfect cake filling and is also great spooned over desserts like this Baileys Panna Cotta or these Mini Mango Pavlovas.
You can freeze this recipe for up to three months. Thaw the filling properly before using it in your bakes.
More Raspberry Dessert Recipes
This simple raspberry filling recipe is great to add to your raspberry repertoire! Add it frostings, use it as a cake filling, or drizzle it over some weekend pancakes like these South African Cinnamon Pancakes. The options are endless!
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at this Chocolate Cake with Cream Cheese Frosting!
📖 Recipe
Raspberry Cupcake Filling
Ingredients
- 300 g raspberries fresh
- 40 g castor sugar
- 2 tablespoon lemon juice
Instructions
- In a small saucepan set over medium high heat add the fresh raspberries, castor sugar, and lemon juice.
- As the compote cooks the raspberries will release their water content, which will evaporate and the filling will thicken. Make sure the raspberry mixture is not catching at the bottom of the pan. Stir occasionally with a spatula and press the fruit against the sides of the saucepan to help them break down if needed.
- Once the purée has thickened, remove the filling from the stovetop and pour it into a glass jar. Allow the mashed raspberry purée to cool to room temperature.
- Once cooled you can add the filling to a piping bag and use it to fill the center of each cupcake. Enjoy!
Notes
- Allow the raspberry filling to cool completely before using it to fill cupcakes.
- Stir the filling often as it cooks to ensure it is not sticking and burning in the saucepan.
Julia says
Such a great recipe! I used it as a sauce on panna cotta, so delicious!