Easy Raspberry Cupcakes

Easy Raspberry Cupcakes

I love a good cupcake. I always have. It's a great way to get some of your favorite cake but in a mini cake format. Cupcakes, mini cupcakes, cakes, mini cakes and pie, I kind of love them all. If you are looking for raspberry mini cupcakes, a raspberry frosting recipe, fresh raspberry icing, raspberry and vanilla cupcakes or even fresh raspberry frosting for cupcakes, then our vanilla and raspberry cupcakes are exactly the raspberry cupcake recipe you need. We hope that you love these Easy Raspberry Cupcakes.

Easy Raspberry Cupcakes

For this recipe, we wanted a super clean to eat cupcake and we accomplished this with a stickier frosting courtesy of the marshmallow fluff. We also only used raspberry essential oil for the raspberry flavor because when we first made these cupcakes, raspberries weren't in season. If you want to use fresh berries, then add 12 ounces of fresh raspberries washed and cut in half. If you use frozen raspberries, make certain that they are fully thawed.

Ingredients

• 1 box white cake mix
• box white cake mix suggested ingredients + substitute the oil for unsalted butter
• 1 egg for the box white cake mix
• box white cake mix unsalted butter
• 1-2 tsp pure vanilla extract, depends on taste preference – I love vanilla.
• 1 cup unsalted butter (in addition to butter above), room temperature – do not melt
• ½ cup marshmallow fluff
• 2 cups confectioners sugar sifted
• dash of hot pink food coloring
• 2 tsp raspberry extract

Directions

1. Make this a faster project by using a quality box mix for the cake. Doctor it up by replacing the oil with unsalted butter and adding an extra egg, this will give you a rich, full and delicious cupcake!  Follow their instructions for other ingredients, mixing and baking plus add 1 tsp of raspberry extract.  The result of using the butter and extra egg will be a thick velvety cake batter that is perfectly scoop able for consistently sized cupcakes.  Let cool completely before frosting.
2. Use the paddle attachment on your mixer to cream the sugar and butter until smooth and airy (usually about 3 minutes depending on temperature of the butter).  Add marshmallow fluff, 2 tsp vanilla extract and 1 tsp raspberry extract. Continue whipping until you have the desired thickness, generally 1 additional minute.  Add the powdered food coloring once the frosting has fully set up, be sure to scrape down the sides and get the bottom corners of the mixing bowl that the paddle might have missed.
3. Fill a piping bag with about half of the frosting, working with less at a time will make the final step easier. Use a basket weave tip (one that is either flat or slightly curved).
4. I started in the middle of the cupcake and piped one long ling across the center, then filled each of the other halves going one line at a time. You will start by making a tiny straight part of a line then lift and slightly fold back before moving forward again.
5. Practicing on a clean plate before starting on the cupcakes will help you get into the groove and decide what your approach will be.  Store in an airtight container large enough that they do not tough one another.

Whether you needed raspberry icing cupcakes, raspberry frosting, to know how to make raspberry icing or even vanilla raspberry cupcakes, our easy raspberry cupcakes will not disappoint. We hope that you love this Easy Raspberry Cupcakes recipe. Happy baking!