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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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