The recipe is very simple. First, prepare cake mix as directed on the box. I used white, but you could use any flavor. Then, fill cupcake liners (I used these cute Wilton flower pleated baking cups I found at Home Goods). Then, take raspberry (or any other flavor) canned pie filling and scoop 1/2 tsp. into the center of each unbaked cupcake. Use a toothpick to swirl the pie filling around. Then, bake cupcakes as directed. The result is a really cool swirl on top of the cupcake.
To make the frosting, I used the Wilton chocolate buttercream recipe. Instead of water, I used the juice from a bag of frozen raspberries and then I added some chopped raspberries to the frosting. This gave the frosting a slight hint of raspberry flavoring.
Once the cupcakes were cooled and the frosting was ready to go, I frosted the cupcakes and topped with a fresh raspberry and some pink sprinkles.
In case you were wondering, this is what the inside of the cupcake looks like with the pie filling. YUM!