Homemade raspberry filling is the perfect sweet and tart filling for cakes and cupcakes, packed with raspberry flavor. With only 5 ingredients, this raspberry cake filling comes together in less than 10 minutes!
Ingredients for Raspberry Filling
- Raspberries: I recommend using frozen raspberries because it is easier and cheaper, but you can certainly use fresh raspberries if you would like.
- Granulated sugar: A bit of sugar adds some sweetness to the tart raspberries.
- Lemon juice: Lemon juice brightens the flavor of the raspberry filing. Use fresh or store bought.
- Cornstarch & water: Mix cornstarch with a bit of water to create a slurry that thickens the filling.
How to Make Raspberry Filling
- In a saucepan, combine raspberries, granulated sugar, and lemon juice over medium-low heat on the stove.
- Simmer until the raspberries have broken down and are bubbling.
- In a small bowl, mix together cornstarch and water.
- Add the cornstarch slurry to the raspberry mixture and stir to combine. Remove from the heat.
- If desired, run the raspberry filling through a fine mesh strainer to remove the seeds. Press the filling through the strainer with a rubber spatula.
- Allow the mixture to cool to room temperature before transferring to a bowl and chilling in the fridge for at least one hour before use.
How to Use Raspberry Filling
- Stack your cake layers with buttercream frosting and raspberry filling! It also pairs well with vanilla cake, chocolate raspberry cake, and white almond cake! Check out my recipe for Raspberry Almond Cake!
- Fill cupcakes or drizzle over the top of frosted cupcakes. Raspberry filling would pair well with vanilla, chocolate, lemon, lime, or white almond cupcakes!
- Use as a sauce for cheesecakes, angel food cake, or mousse. I love using it as raspberry jam and spreading it on toast!
- Can you use this same recipe with strawberries, blueberries, or blackberries? YES! Simply replace the raspberries with any of these berries to make a delicious homemade cake filling.
- Store the raspberry filling in an airtight container in the refrigerator for up to 2 weeks!
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Raspberry Filling
Yield: 2 cups
Homemade raspberry filling is the perfect sweet and tart filling for cakes and cupcakes. With only 5 ingredients, this raspberry filling comes together in less than 10 minutes! No more premade raspberry filling!
Equipment
- Medium saucepan
Ingredients
- 12 oz frozen raspberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- In a medium saucepan, combine raspberries, granulated sugar, and lemon juice.
- Cook over medium-low heat stirring occasionally until the raspberries are broken down and the mixture is bubbling.
- In a small separate bowl, mix together the cornstarch and water until smooth.
- Remove the saucepan from the heat and add the cornstarch slurry. Mix well to combine.
- If desired, run the raspberry filling through a fine mesh strainer to remove the seeds. Press the filling through the strainer with a rubber spatula.
- Allow the raspberry mixture to come to room temperature before transferring to a bowl. Chill the raspberry filling for at least one hour before use.
Notes
Raspberry filling is versatile. Use it as cake or cupcake filling, spoon it over cheesecake, or use as an ice cream topping! Store the raspberry filling in an airtight container for up to 2 weeks.
This recipe makes enough to fill about 2 dozen cupcakes or a 3-layer 7-inch or 8-inch round cake.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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Comments & Reviews
Used this in my sons vanilla buttercream cake! Worked out great. I didn’t have corn starch, so I substituted by using 4 tablespoons of flour and 4 tablespoons of water.
Hi Mackenzie! So glad you enjoyed the recipe! I’m so happy to hear that substitute worked out!
Hi I made this and it was very, very runny…. I added the cornstarch and left in refrigerator for 2 days and never thickened. Help!!
Hi there! Oh no! Sorry to hear that happened! I’m not sure exactly what could have gone wrong but just some ideas: double check to make sure the measurements were correct – was a teaspoon of cornstarch added instead of a tablespoon? All other measurements correct?
I used fresh raspberries and it was fantastic! First time I made lemon cupcakes with the raspberry filling and a raspberry-vanilla cream cheese buttercream. I made the filling a second time with chocolate cupcakes and peanut butter frosting. AMAZING
Amazing! So glad to hear you enjoyed! Your recipes sound SO tasty! I appreciate you leaving a positive review and comment! 🙂
How long can this sit out without refrigeration?
Came out great! Just wondering – if I need to make a bigger batch, about 4x this size, would I just do that simple math to each ingredient or would it change the ratio of things?
So glad you enjoyed the recipe! There is a feature on the recipe where you can multiply it by up to 3x. I imagine the ratios of everything would likely stay the same! I tend to like to make individual recipes and just do it four times – but that is personal preference! 🙂
Hi! I was wondering about straining the mixture to get the seeds out, does it break down enough to do that?
Hello there! The raspberries do get broken down pretty well. I have not attempted to run it through a strainer to remove the seeds, so I can’t say for sure. Perhaps a strainer that isn’t too fine? 🙂
I have a very fine sieve that I strain through to get all the seeds out. Then I add the cornstarch and water mixture, and it works beautifully!
Perfect!
Hello, can you go over process as I would like to get seeds out but want it to come out right!!
Hi Angela! Make the recipe as written and then run the filling through a fine mesh sieve. Use a spoon or spatula to press it through. It might take a few minutes to do so, but that should take out all the seeds.