Raspberry-Filled Cupcakes

• 1 pkg. (2-layer size) white cake mix
• 1 can (12 oz.) raspberry cake and pastry filling
• 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2/3 cup powdered sugar
• 2 drops red food coloring
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Prepare cake batter and bake as directed on package for 24 cupcakes.
2. Cool 10 min.
3. in pans.
4. Remove to wire racks; cool completely.
5. Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake.
6. Fill holes with raspberry filling; cover with removed cupcake pieces.
7. Mix sour cream, sugar and food coloring in medium bowl until blended; gently stir in COOL WHIP.
8. Spread onto cupcakes.

white cake, cake, s, powdered sugar, drops red food coloring

Taken from www.kraftrecipes.com/recipes/raspberry-filled-cupcakes-170693.aspx (may not work)