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A white cupcake cut in half, filled with raspberry cupcake filling.

Raspberry Cupcake Filling

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5 from 5 reviews

  • Author: Ali
  • Total Time: 17 minutes
  • Yield: 3/4 cup filling 1x
  • Diet: Vegan


This sweet raspberry cupcake filling is easy to make using only 5 ingredients in under 20 minutes. It’s a perfect filling for white or chocolate cupcakes!


  • 3 cups frozen raspberries, partially thawed
  • ¼ cup granulated sugar
  • 2 tbsp lemon juice
  • 3 tbsp water
  • 3 tbsp cornstarch



  • Strain out the seeds. If you want a smooth filling without any seeds, use a fine mesh sieve to strain out the raspberry seeds. Do this after heating the filling but before it has fully cooled. Press the filling through the sieve well, making sure not to leave too much filling behind.
  • Storage: Store leftover filling in an airtight container in the fridge for 1 to 2 weeks. If needed, microwave for 5 to 10 seconds to slightly loosen up the filling before using it. Once cupcakes have been filled, store them in the fridge.
  • Adjust the thickness. If the filling is too thick, add a small amount of water (about 1 teaspoon at a time) to thin it out. Do this while heating the filling over low heat. If the filling is too thin, add an extra 1 to 3 teaspoons of the 1:1 cornstarch to water mixture.
  • Prep Time: 2 minutes
  • Cook Time: 15 minutes
  • Category: Filling
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 2 tbsp
  • Calories: 80
  • Sugar: 11.1g
  • Sodium: 2mg
  • Fat: 0.4g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0.3g
  • Trans Fat: 0g
  • Carbohydrates: 19.6g
  • Fiber: 4.1g
  • Protein: 0.8g
  • Cholesterol: 0mg