Raspberry Filling for Cupcakes 

This filling recipe is for cupcakes, but you can also use it to sandwich two cake layers, drizzle it over desserts like panna cotta or ice cream, and fill cookies! 

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.

Ingredients

To make this easy raspberry compote, you will need the simple ingredients listed below. 

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 quantities.

Instructions

To make this easy recipe for a raspberry filling follow the simple steps below 

STEP 1: Heat castor sugar, lemon juice, and raspberries. 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. 

STEP 2: Thicken. 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 3: Cool the puree. 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.

STEP 4: Use as a filling. Once cooled you can add the filling to a piping bag and use it to fill the center of each cupcake. Enjoy!

Variations

This recipe is for a raspberry filling that can be made with fresh or frozen raspberries. If you can't find raspberries you can make this recipe using other berries like blueberries, blackberries, and even strawberries. Using fresh fruit in this way is so satisfying!

If you are looking for cupcake recipes to try out this delicious filling, then you have to try these Classic Vanilla Cupcakes which would be delicious with a raspberry center!

Adding this filling to buttercream frosting 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!

Equipment

You don’t need any fancy equipment to make this recipe, just a stovetop, a medium saucepan, and a rubber spatula. 

If you are using this recipe to fill cupcakes you will need disposable piping bags or a pastry bag and a cupcake corer to remove the center of the cupcakes. If you don't have these pieces of equipment you can use a small knife to remove the middle of the cupcake and a teaspoon for filling your cupcakes. 

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. 

You can freeze this recipe for up to three months. Thaw the filling properly before using it in your bakes. 

This simple raspberry filling recipe is great to add to your raspberry repertoire! Add it frostings, use it as a filling, spread it over a cake before you add the frosting, or drizzle it over some weekend pancakes. The options are endless!

If you make this raspberry filling and love it, please leave a comment and star rating below – I love hearing from all of you! And don't forget to tell me which fruit fillings recipes you would like to see next!

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Happy Baking 

With Love, 

Kitty