Raspberry Mousse Filling


I needed a light raspberry mousse filling for some cupcakes so I just started adding things. It’s really a very simple recipe and tastes wonderful!!

Raspberry Mousse Filling


  • 1- 8 oz. pkg Cream Cheese (softened)
  • 1/2 cup Raspberry Jam (seedless)
  • 1- 16 oz. tub Non-Dairy Whipped Topping (Cool Whip)


  1. Beat cream cheese in medium sized bowl until creamy. Add jam and beat until very smooth. Add whipped topping and fold into raspberry mixture. It will thicken as you fold in the whipped topping. Us this to fill cakes, cupcakes, cream horns, the possibilities are endless!!

Comments (12)


I have to say, I found this recipe several months ago and have used it on numerous occasions. Everyone loves this! I put this with a lemon cake and white chocolate buttercream and several people told me it was the best cake they have ever had! You can also change the raspberry to anything else you want, it's very versatile and delicious!


I just made this for the first time - I love it! I used a 12 oz tub of cool whip... they must've stopped making 16oz tubs, since I grabbed the biggest one they had. Still came out just fine.

I think this is going to be my new go-to filling!!


This was just "ok" - I actually have to remake the cupcakes because the taste was a little much. I won't make again.

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