Raspberry-Filled 4th of July Cupcakes

5 from 36 votes

These 4th of July Cupcakes are filled with raspberry jam and topped with a tangy cream cheese frosting, then garnished with berries.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Keyword: Cake, Frosting, Raspberry

Servings: Cupcakes

Calories: 212kcal

Author: Jillian Morris

Line 2 cupcake tins with cupcake liners.
Prepare the boxed cake mix per the box instructions. Fill the cupcake wells to 3/4 full and bake according to the package instructions. Cool completely.

In a pot, combine the raspberries and sugar. Bring to a simmer over medium heat and cook for 7-10 minutes, smashing the berries with a spatula to break them down. Mix the cornstarch with water and pour it into the pot with the raspberry jam. Stir to combine and cook until the mixture has thickened to a jam consistency, about 3 minutes. Remove from heat and cool completely.

Add the softened cream cheese and butter to a stand mixer (or mixing bowl, if using a hand mixer) and beat until smooth. Slowly add the powdered sugar until fully combined. Mix in the vanilla. Chill the frosting until ready to use.

Use a spoon or cupcake corer to scoop out a small well in the center or each cupcake, removing about 1 tsp of the cake. Fill with raspberry jam.
Fill a piping bag with frosting. Using a star tip, frost the cupcakes in a swirl design. Add sprinkles, if desired. Top with a raspberry or blueberry.

You can use store-bought jam and frosting, if you want. Raspberry or strawberry jam.
You can use store-bought frosting, if you wish. Cream cheese frosting is best, so the cupcakes don't get too sweet.
You can use a white cake mix instead of red velvet, if you want.
If you use frozen raspberries instead of fresh, it will take longer to cook them down and remove all the water content before the right consistency is reached. If the mixture is still a bit runny or watery, cook it down longer.