raspberry cupcakes with cream filling

These cupcakes are delightful! You will need an icing or pastry bag for filling.

Batter ingredients:

2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1 cup raw sugar

3 large eggs at room temperature

3 teaspoons vanilla

3/4 cup milk

1 plastic tub frozen raspberries with sugar

  • Preheat oven to 350 degrees
  • Place cups in cupcake pan
  • In bowl, combine flour, baking powder, and salt with a wire whisk.
  • Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth.
  • Add raspberries and blend with mixer.
  • Pour batter into cups1/2 to 3/4 full.
  • Bake for 20-25 minutes, insert toothpick to make sure they are done.

Filling Ingredients:

2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup unsalted butter
1/3 cup powdered sugar
1 tsp vanilla

  • Dissolve the salt in the hot water and allow to cool.
  • Whip the marshmallow cream, butter, powdered sugar, and vanilla until it begins to get fluffy.  Add the water and whip well.
  • When cupcakes are cool, cut a small circle out of the top of each cupcake, with a pastry or icing bag or gun, add cream into the hole and place circle back on top.

Vanilla Frosting Ingredients:

4 tablespoons butter, room temperature
2 cups powdered’ sugar
2 tablespoons milk
1 teaspoon vanilla extract
  • In a small bowl, beat together butter, sugar, milk and vanilla until light and fluffy.
  • Frost cupcakes when completely cool.
  • Add chocolate shavings or sprinkles.
A Jackie O’ Recipe