Raspberry Orange Roll Cupcakes

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Prep Time: 15-20 min.
Bake Time: 1-29 min.
Servings: 1-11
Difficulty: Beginning

Raspberry and orange blend perfectly in this fun cupcake recipe.


12 Rhodes Orange Rolls, thawed but not risen
1 cup raspberry pie filling
12 cupcake liners
cream cheese frosting, included with rolls


Place cupcake liners in a 12 cup muffin tin and spray each liner well with non-stick cooking spray.

Cut each roll into 8 pieces and drop into a large bowl. Top rolls with pie filling. Toss together until well combined. Spoon into the 12 liners, dividing evenly.

Bake at 350 degrees F 25-30 minutes. Remove from oven and place cupcakes on cooling rack. Drizzle with frosting while still warm.

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