This Easy Raspberry Filling recipe takes just four ingredients and 20 minutes to make! It’s the perfect addition to cakes and pastries!
This raspberry filling recipe has been my go-to for years and a key component in my popular White Chocolate Raspberry Champagne Cupcakes.
These Best Raspberry Filling For Desserts!
This easy Raspberry Filling recipe is perfect for adding flavor to cakes, cupcakes, pastries, and more!
Raspberries.
Beautiful, tart, delicious raspberries.
Did you know that that amazing raspberry filling you find in cakes and pastries is super easy to make at home, and it only takes 4 ingredients and 20 minutes? Once you’ve made it, you can use it in cakes, turnovers, donuts, and so on. The possibilities are endless!
This easy raspberry filling will have you drooling; bright color and is packed with amazing flavor. You can even make it seedless with one extra step. For something so easy to make, it’s quite incredible!
Raspberry Filling Recipe Ingredients
To make this recipe, you will need:
- raspberries (either fresh or frozen will work)
- granulated sugar
- cornstarch
- water
That’s it!
How To Make Raspberry Cake Filling
Unlike store-bought raspberry fillings, this has an even texture throughout, with no big lumps of berries, just a delightfully balanced filling that’s easy to make right at home.
With just a few ingredients, a bit of stirring, and some simmering time, you’ve got a delicious and fruity filling that’s perfect for pretty much any dessert or pastry you want to whip up!
1. Add raspberries to a small saucepan.
2. Simmer the raspberries over medium-high heat until they begin to break down.
3. Bring to a boil, add in the sugar, and bring back to a low boil.
4. Whisk the cornstarch and water together in a small bowl and add them to the raspberry mixture.
5. Stir constantly for 1 minute, then remove from heat and either remove seeds or let it sit in the pan until it cools to room temperature.
- If you want a smooth filling, run the mixture through a fine mesh strainer to remove the seeds.
- Using frozen raspberries will yield the most consistent results. They are frozen at peak freshness, have great flavor, are easy to use, and are pretty affordable.
- Don’t overcook! This filling will thicken as it cools, so don’t try to make it super thick during the cooking process or you’ll end up with a thick, unspreadable filling.
- An addition is a tablespoon of lemon juice or a bit of zest. This adds a dynamic flavor to the filling that can be lovely when using it in certain types of desserts. However, it’s not necessary and is completely optional.
How To Serve Raspberry Cupcake Filling
The best use of this filling is in between cake layers, cupcakes, or in pastries like cream horns or fruit-filled donuts. I’ve even used this as a wedding cake filling!
It’s so tasty, though, that I could eat it straight with a spoon. There’s just something about raspberries that I just can’t get enough of.
It’s also quite delicious on breakfast goodies too! Spread it on muffins, add a dollop to your oatmeal, and thin it a bit with some water for a pourable syrup for pancakes and French toast!
This is the best!! Made a raspberry jello cake. So much better than using canned cherry pie filling. It was a huge hit! Actually I could just eat it out of the jar with a spoon. Easy and delicious. Thank you for sharing. It’s a keeper.
How To Store Your Leftover Raspberry Filling For Cupcakes
You can store this in the refrigerator for about 1 week. Microwave for 15 seconds to soften it back up so it’s easy to use. Don’t microwave it too much though, we don’t want it to become liquid.
This filling is fine at room temperature in a pastry or cake in a sealed container for a couple of days.
Can You Freeze The Raspberry Filling?
Yes, let it cool completely, then transfer to a freezer-safe container and fill it 3/4 of the way full. The best way I have found is to use freezer bags and lay them flat in the freezer, so they’re nice, even packs.
Raspberry Cake Filling FAQs
The best way to ensure that the filling remains stable and you don’t risk your cake sliding apart is to pipe a ring of the out frosting around the edge of the bottom layer, then fill the middle in with the filling.
You can use either fresh or frozen berries in this recipe; just note that with a fresh raspberry filling, you may need additional cornstarch if using fresh. Start with the recommended amount and add more if needed.
About 3 to 4 cups, depending on if you keep the seeds or not.
More Delicious Raspberry Recipes
Did You Make This Recipe?
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
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Raspberry Cake Filling
Ingredients
- 12 ounces frozen raspberries
- 1 cup granulated sugar
- 3 tablespoons corn starch
- 2 tablespoons water
Instructions
- Add 12 ounces frozen raspberries to a medium saucepan and heat over medium-high until berries break down, about 10 minutes.
- Bring raspberries to a light boil, stir in 1 cup granulated sugar, and return to a boil.
- In a separate small bowl, whisk together 3 tablespoons corn starch and 2 tablespoons water and pour into the raspberries.
- Stir the mixture vigorously for 1 minute and then remove from heat and let cool and thicken, stirring occasionally.
- Bottle up and store in the fridge or freezer, or use right away.
Video
Notes
- To Freeze: let it cool completely, then transfer it to a freezer-safe container and fill it 3/4 of the way full. The best way I have found is to lay freezer bags flat in the freezer, so they’re nice even packs.
- The filling should keep in the freezer for 3 months or in the fridge for about 1 week.
- If using fresh raspberries, you may need to add an additional tablespoon of cornstarch to thicken it.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Patty says
I just found you, I’m so happy I did! Your recipes sound amazing. Thank you.
Yvonne Garcia says
Can u make this raspberry filling with fresh berries instead of frozen?
Rebecca Hubbell says
Hi Yvonne, I always make this with frozen because it makes it a little more affordable, but it should work just fine with fresh as well. I would half the cornstarch to start though because the fresh berries will have less moisture in them than the frozen ones so it won’t require as much thickening.
Haleigh says
I just made this recipe and so far it is good. I added some lemon juice since 1 cup of sugar made it too sweet. Lemons and raspberries are a good match I believe.
Rebecca Hubbell says
So glad you enjoyed it!
Megan @ MegUnprocessed says
Raspberries are my fav!
Jocelyn (Grandbaby Cakes) says
I love this raspberry filling recipe!! Thanks for sharing!!!
Krissy Allori says
I have a ton of raspberries right now too. Perfect timing!
Betty Lou Jacobs says
i made it with Stevia and Arrowroot instead of corn starch and it turned out great also froze the extra and it freezes well thank you
Rebecca Hubbell says
So glad you enjoyed it, Betty Lou!
Lesli says
What’s the easiest way to remove the seeds
Rebecca Hubbell says
Just run the mixture through a sieve after cooking.
Eileen K says
Can I can this in jam jars, with sterilized jars and the boiling water bath like regular jam?
Rebecca Hubbell says
Hi Eileen, I’m not too familiar with canning as a process or what the requirements are of the food for canning, but I would think it would be okay.
Tamara says
I made this and it was great! But I want to make it again and I wanted to know if it’s possible to strain out the seeds with this recipe so those who can’t have seeds eat this too? Thank you!
Rebecca says
Hi Tamara, Yes, just run the filling through a sieve to remove the seeds. 🙂
Caroline says
Can you give me the measurements for a seedless version along with the instructions?
Rebecca says
Hi Caroline, everything would be the same except that you’d run the filling through a sieve to remove the seeds.
Megan @ MegUnprocessed says
Great cooking tricks on making a yummy raspberry filling.
Stephanie says
Thank you for the recipe! Oops! I put the sugar in before I started boiling the raspberries. Is this going to mess up my filling?
Rebecca says
Hi Stephanie, I’m not sure since I’ve always made it according to the instructions. I think the best thing to do is go with it and see what happens. I imagine it will still thicken up with the addition of the corn starch.
Stephanie says
I have never canned anything before…I plan to store it in jars and freeze, in case I need a filling. Do you have to do anything special to suck excess air out of the jar before freezing, or would just screwing the lid on super tightly suffice? Thanks for sharing!
Rebecca says
Hi Stephanie, in my experience you should be able to just store them normally in the jars, just make sure to only fill them 3/4 of the way and secure the lid nice and tight.
Paula says
This is awesome!
I’ve been looking for a raspberry recipe that I can use for hand tarts. All have been to runny, fruit oozes out before I can get it sealed up. This should work nicely. I made 3 batches.
Rebecca says
Three batches! That’s a lot of hand tarts and I kinda want some!
August says
I have just found your wonderful website, thank you so much for the work! I’m testing out batches of your white chocolate champagne cupcake recipe- but making it into a cake. Will it be fine to use this recipe with fresh raspberries instead of frozen? I know this can alter tehe chemistry a lot, so I’d rather hear your take. Also: can I sub the water in this for champagne? Or am I should I take it easy with the bubbly? (I also intend on trying to replace milk with champagne in the cupcake recipe).
Thanks again and in advance!
-August
Rebecca says
Hi August,
You should be able to use fresh fruit without a problem, just keep in mind that the cooking time might be reduced since the fruit isn’t frozen and may result in a quicker filling. As for the champagne in the filling, I’ve never tried it so I can’t say if it would work or not. The water is mostly used to mix the starch beforehand so it doesn’t clump in the final filling, I don’t think it would hurt anything so it might be worth a shot. I believe other readers have replaced the milk with champagne in the cupcakes themselves with great success, but I have never done it myself. I hope you enjoy this recipe as much as we do, it’s always a hit!
August says
Thank you, Rebecca! I wish there were a way to communicate how grateful I am that you share your skills! This will be for a very special occasion and surprise for my family and I don’t know how to express my excitement over it!
Thanks again!
Jeramiah says
Made this today for my birthday cake and it was perfect!! I made a 3/4th recipe because I did not have enough Raspberries but it came out so beautifully. I had to use flour in place of corn starch because we were out of that, but this was so simple! Took me 5 minutes.
Rebecca says
So glad you enjoyed it!
Jessica says
Hi again! 🙂 I have a question about putting the filling in cupcakes. After it’s been refrigerated, it, of course, is pretty thick…unless I did something wrong. Do I need to bring it back to room temperature to fill the cupcakes? What is the best way to do so? I will be serving them shortly after I put in the filling and frosting them. Will the filling go bad if it’s in any leftover cupcakes for a day or two without being put back in the refrigerator, or would it be best to keep leftovers refrigerated? I hope that makes sense. I’m very new at this filling thing and was very excited to make some homemade! Thanks so much for all of your help!
Rebecca says
Hi Jessica,
It should be thick, but not like jelly thick, does that make sense? If it is a little dense, try microwaving it for 10-second intervals stirring in between to soften it up a bit. It should be fine if any leftovers are left at room temp for a day or two.
Rebecca
Jessica says
Eek! After sitting in the ‘fridge overnight I think it is jelly thick! I could probably use it to spread on toast. What do you think I did wrong? Will it still work out if I microwave it like you said, or should I start over and try again?
Rebecca says
That’s definitely a bit thick to use as a filling for cupcakes. Did you maybe forget to halve the cornstarch? You could try heating it to see if it will soften.
Jessica says
Hmm, I don’t think so…or maybe my math was off. Or could I have boiled it too long? Would I need to heat it and then let it cool down again? Gah. Oh well, maybe I’ll give it another and try and make it early on the day that I do the cupcakes. They’re gonna be a surprise for my husband and I wanted to make sure that it cools down enough for me to fill the cupcakes before he gets home.
Jessica says
Oh, and 10-15 minutes still okay, even if I halved it? Thank you SO MUCH for your help and patience with.
Rebecca says
Ah, it could be the timing, I always make a full batch so I’m not sure on the timing, but I would probably lean closer to the 10 side, once it looks thick enough, like canned pie filling, you’re good to go. If you’re making it the day of, feel free to just let it come to room temperature before filling them and it should be fine.
Sally says
Thank you for the wonderful filling recipe. I have a birthday cake request for raspberry filling and I am out of my mom’s famous raspberry jam. This will be perfect for his white cake with white chocolate buttercream frosting.
Rebecca says
I’m sure it won’t be quite as good as Momma’s jam, but I hope you enjoy it! It’s nice and easy which always helps! Tag your photo on instagram with #sugarandsoul or share it to my facebook page, I’d love to see the finished product!
Linda says
this looks so amazing, I was wondering if instead of using raspberries, if I would be able to use fresh strawberries and do it the same as doing the raspberries?
Rebecca says
Hi Linda, yes you can, I would just dice the strawberries up really good rather than slice them and make sure to use the same ratios!
Stephanie says
Thank you for the recipe! I have fresh picked raspberries.. Is there any difference in the way it needs to be cooked?
Rebecca says
No difference, you can use any combination of berries you want as long as the berries equate to four cups!
Jessica says
I’m confused. Your recipe says 4 cups of frozen berries, but here you’re saying that the berries should equate 2 cups. Does that mean that if you use fresh berries, you only need to use two cups instead of 4? Thanks!
Rebecca says
Hi Jessica,
I know that must look a little odd, but it is right. Because the raspberries take up a lot more space and leave a lot of open air in the cup when they’re whole, you need 4 cups to get the right volume. During the cooking process, the berries will burst and reduce in size, leaving you with about two cups of filling. Hopefully, that makes sense.
Enjoy!
Jessica says
I think I do. I only need enough filling for about 12 cupcakes. Will the filling turn out okay (and be enough) if I halve the recipe? I know that sometimes if you halve a recipe it can turn out weird. I saw in your Champagne Cupcake recipe that it made enough for 24 cupcakes. Thank you so much for responding so quickly! 🙂
Rebecca says
Yes, you should be able to halve this one just fine!
Heather M Lutterman says
I too am confused. When using fresh berries, do you need 2 cups or 4 (before cooking). It seems that frozen berries would compress more, so 4 cups of frozen berries would be more like 6 cups fresh. Appreciate any help. Thanks!
Rebecca Hubbell says
Hi Heather, You need 4 cups of whole berries as indicated in the ingredients. Once the berries have broken down into a sauce/filling, they should yield about 2 cups of filling. Hope that clears things up.