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This Easy Raspberry Filling recipe takes just four ingredients and 20 minutes to make! It's the perfect addition to cakes and pastries!
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5 from 33 votes

Easy Raspberry Filling

An easy raspberry filling for cupcakes, doughnuts, cakes, and pastries!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 3 cups
Calories: 572kcal



  • Add 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 sugar, and return to a boil.
  • In a separate small bowl, whisk together corn starch and 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.



  • To Freeze: let it cool completely, then transfer to a freezer-safe container and fill 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. The filling should keep in the freezer for 3-4 months, or in the fridge for about 3-4 weeks.
  • If using fresh raspberries, you may need to add an additional tablespoon of cornstarch to thicken it.


Calories: 572kcal | Carbohydrates: 143g | Protein: 2g | Fat: 1g | Sodium: 5mg | Potassium: 362mg | Fiber: 15g | Sugar: 110g | Vitamin A: 80IU | Vitamin C: 62.9mg | Calcium: 60mg | Iron: 1.7mg