Raspberry Cupcakes

1. 1

   Make cake per box directions (you'll typically need water, eggs, and oil, as directed in mix package). Before pouring into the cupcake mold, add 1 cup of raspberry preserves and stir until incorporated. Pour into cupcake molds and bake according to box directions.

2. 2

   While cupcakes are cooling, add the flour to the heavy cream and microwave for 1 minute. Place in the refrigerator or freezer to cool. Take the softened butter and vegetable shortening and mix until combined. Add powdered sugar and vanilla extract. Beat on medium speed for 6-8 minutes. Once the heavy cream mixture is cooled, add to the buttercream and beat on medium speed for 10 minutes. When the mixture has about 4 minutes left, add in the rest of the raspberry preserves and continue beating the mixture.

3. 3

   Place buttercream into pastry bags and pipe onto cooled cupcakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.