This is the filling I used in the vanilla cupcakes I made for the hubs’ birthday and it was DELISH!  I have SO much extra left over and I plan on using it for more purposes such as heating some up and using as a syrup over fresh hot pancakes, or even over some vanilla ice cream for dessert.  You can use it as a ‘jam’ on toast… oh the possibilities!!!  It’s the perfect balance between tart and is SUCH a versatile little sauce!

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Raspberry Filling/Sauce

Source: Group Recipes


2 (12 ounce) Packages of Frozen Raspberries (not packed in syrup)
1 1/3 Cups Water
1 1/2-2 Cups Granulated Sugar (to taste)
2 TBS Lemon Juice (optional)
5-6 TBS of Cornstarch (dissolved in 1/2 cup of water)


In a saucepan combine the raspberries, water, sugar, and lemon juice. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain with a fine mesh sieve (I skipped this step and just blended the raspberries with an immersion blender). Return the strained mixture to the heat. Dissolve the cornstarch in 1/2 cup of water. Whisk the slurry into the raspberry mixture.

Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally. Remove from heat and cool completely, stirring every once in a while. It will take awhile to set up. It will thicken like a jelly. May stir it for easier spreading on cake.

Yields: 3 1/2 cups