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
Anna says
Nice! Directions are very clear! Just 1 question. Can i use a substitute for cornstarch?
Rebecca Hubbell says
Personally, I wouldn’t recommend it. While there are a few options if you google it, most of them are more uncommon than cornstarch and I can’t speak to how it would come out. I wouldn’t use flour because it will change the end results.
Marie Riley says
Arrowroot or tapioca starch works well in place of cornstarch. Just watch the amount you use, because you tend to not have to use as much.
Kim says
If using fresh raspberries how many cups do you think I would need as for this is my first time ever make filling?
Rebecca Hubbell says
the same amount as called for in the recipe.
Tamara says
Do you think this recipe will work with Blackberries also?
Rebecca Hubbell says
Hi Tamara, yes, it should, however, blackberries have pits where raspberries don’t, so you will definitely want to run the mixture through a sieve to make it smooth! This will likely also result in a slightly smaller batch, so feel free to add an additional 1/4 to 1/2 cup of berries to start. enjoy!
Vickie Norman says
My raspberries didn’t get thick enough for cupcake filling, which is what I wanted it for. Can I reheat it and try to thicken it more?
Rebecca Hubbell says
Hi Vicki, it sounds like they needed to cook longer. You added the cornstarch right?
Robin says
Can you use fresh raspberries?
Rebecca Hubbell says
Yes, you can!
Sophia says
Why do you use corn starch, what if I don’t have corn starch?
Rebecca Hubbell says
Hi Sophia, it’s what thickens the sauce. Without it, it will just be runny.
Jake says
3 tablespoons of flour to replace 1 tablespoon of cornstarch, and you will need to cook the sauce for much longer to get rid of the raw flavor of the flour. Flour is a very stable thickener, but will not result in the same glossy shine that cornstarch produces.
Pati Rhea says
If I want a seedless filling, would I strain this after it has been fully cooked but before the mixture completely cools? Thank you so much.
Rebecca Hubbell says
Yes!
phyllis says
I raise raspberries but they are very small and crumble a lot. Do you or your fans have a special variety that is large and plump like the ones in the stores?
Rebecca Hubbell says
Hi Phyllis, I’m not sure as I only use store bought or local ones and I’m not sure what variety they are. You just need the quantity so you can use your smaller berries if you would like.
Alanah says
can I substitute the corn starch for tapioca starch?
Rebecca Hubbell says
I’ve never worked with tapioca starch so I can’t say, sorry.
Jake says
Yes, you can also use substitutes like potato flakes and rice starch, 2 teaspoons will likely thicken about as much as 1 tablespoon of cornstarch. No extra cooking time just to the thickness you desire. Hope this helps!
Michele says
How much does this recipe make
Rebecca Hubbell says
It makes about 2 to 3 cups. This usually depends on whether or not you strain the seeds.
irene rodriguez says
I used your recipe as SYRUP (i.e. pancake/waffle/french toast – DELICIOUS!
THOUGH i eyeball when I caok/bake/etc, so with your recipe, I used:
The smallest pkg of raspberries
Corn Starch replaced with flour apx. 2-3 tbsps
1/2 cup of water apx -um, used bottled water; placed the raspberries in a medium size pan then filled it 1/2 way – covering the raspberries 1/2 way.
3 tbsps of sugar
2 tbsps of lemon juice
I added chopped pecans apx. a handful
Finally at medium heat – I let it stooped stirring every once in awhile. Turn off the heat when it’s a syrupy consistency.
Sarah says
This is delicious! I also made a swiss meringue buttercream for my cake. Can I add some filling to my buttercream to add color and texture?
Rebecca Hubbell says
Hi Sarah, I have added this filling to my traditional buttercream before without issue, however, Swiss is a bit more temperamental so I’m not sure how it might impact it, but I’d say it’s worth a shot!
Kyndel says
Wanting a raspberry or three berry filling to make some turnovers. Do you think the raspberries are interchangeable with blackberries and blueberries?
Rebecca Hubbell says
Hi Kyndel, I’ve never made it with either so I can’t say for sure.
Jess Steele says
I’m making a wedding cake this weekend, and I made this to test with the pound cake a few weeks ago. It’s crazy easy, and crazy delicious. Highly recommend. We used the leftovers for PB&Js, pancakes, spoons…haha. it’s really good. Now time to make again for the wedding!
Rebecca Hubbell says
So glad you enjoyed it! I hope the wedding cake comes together beautifully for you!
Ama Worth says
Hi! I’m making lemon cupcakes for a party this week and though that a raspberry filling would go well with it. I’m not a super experienced baker, so do you think that if I were to prep the cupcakes and fillings in the morning to bring to the party in the evening that the filling would bleed into the surrounding cupcake and make it soggy? Thank you!
Rebecca Hubbell says
Hi Ama, Since It’s not my cupcake recipe I can’t speak to exactly how well it will hold up, that being said, I’ve never had an issue with this filling making cupcakes too soggy or leaking, so I think you should be okay. I usually make this with my champagne cupcakes and even after a few days in those the cupcakes are still great!
Cindylou says
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.
Rebecca Hubbell says
This sounds like a yummy use of this filling! Glad you enjoyed it!
Cindy says
I’m going to make it soon to use up some frozen raspberries. Thanks so much for the recipe. Just found you! Love your site. I’ll rate afterwards. But it looks like a 5 to me!!
Rebecca Hubbell says
I hope you love it, Cindy! Thanks so much for stopping by!
Kayla says
Was looking into making this Raspberry filling for some cupcakes, but I was curious if you are able to sieve the mixture to remove the seeds? Due to a stomach medical condition my mother can’t eat any form of seeds or nuts and this filling looks fantastic but is it possible to sieve out the little seeds for a smoother filling? Thanks in advance for your advice!
Rebecca Hubbell says
Hi Kayla, Yes, you absolutely can run the mixture through a sieve to make it seedless. The only thing to note is that this will reduce the volume of the mixture so you might need to double it to get what you need 🙂
Margaret Blackann says
I want to use this for a kolachy that is usually filled with nuts and shaped in a roll/ log. My concern is that it will run when baked.
Rebecca Hubbell says
Hi Margaret, I’m honestly not sure how much it would run, what I might do is let it cool completely or put in the fridge to help it thicken more before spreading on the kolachy and then do a test batch to see how it goes.
Sasha says
What size cake would you use this filling in?
Rebecca Hubbell says
Hi Sasha, you can use this in a lot of different sized cakes. I most commonly use it in 2-layer 8, 9, or 10-inch cakes or in 3-layer 6-inch cakes. It should also fill about 24 cupcakes 🙂