This is an easy to prepare recipe that packs a great flavour. Trust us these won’t last long on the plate.
Visit our other great raspberry recipes, Baked Raspberry Custard, Raspberry Jam, Raspberry Rice Pudding, Canned Raspberries.
Cupcake Ingredients
1 box Duncan Hines Perfectly Moist White Cake Mix (15.25 oz)
1 small box (3 ounce) Raspberry Jello powder (Do not prepare the Jell-O)
1/4 cup All purpose flour
1/4 cup Sugar
1 tsp Baking Powder
4 eggs
3/4 cup Canola Oil
1/2 cup Milk (2% or Whole)
3/4 cup Raspberry Puree
Directions
1. Preheat over to 325℉. Add cupcake papers to two 12 slot muffin tins.
2. In the bowl of your mixer, whisk/combine the dry ingredients: cake mix, flour, sugar, raspberry jello, and baking powder.
3. Using a food processor or blender, puree fresh or frozen (fully thawed) raspberries. We used a 12 oz bag of frozen raspberries.
4. Hold a fine strainer over a bowl, pour puree into it, and use back of a spoon to press the puree through, to remove the seeds. Remember to scrape the underside of the strainer where puree tends to collect. Measure out ¾ cup of the seedless puree.
5. Add remaining ingredients to the mixing bowl: ¾ cup puree, eggs, vegetable oil, and milk.
6. Using an electric mixer, mix on low for 15 seconds to combine. Then, increase to medium and mix for 2 minutes. This recipe makes about 6 cups of batter.
7. Divide the cake batter between the cupcake papers. Fill about 2/3rds full. This will yield about 22 cupcakes . Tap each pan a few times on the counter to make air bubbles rise. Bake at 325 for 20- 25 minutes, or until the centers spring back when lightly touched or a toothpick can be inserted and removed with just a few crumbs attached (or none at all).
8. Allow the cupcakes to cool, still in their pans, on a wire rack for 10 minutes before turning out.
Frosting Ingredients
1/4 cup softened butter
4 ounces Cream cheese
1 cup frozen raspberries
2 tsp sugar
1 1/2 cup icing sugar
a pinch of salt
Directions
Pour the frozen raspberries into a strainer and sieve to remove all the seeds. Add the raspberry purée with the 2 tsp of sugar to a sauce pan. Bring the mixture to a boil, then continue to simmer. Continue to simmer until the mixture is reduced to half. Cool mixture.
In a mixer bowl add the butter and cream cheese mixing until soft. Add the icing sugar about 1/3rd at a time. Slowly pour the cooled raspberry mixture in. You want an icing that is easy to spread but not so soft it doesn’t stay put. If mixture gets too runny you can add more icing sugar.
Top with a fresh raspberry or mint leaves and refrigerate until ready to serve. These freeze well, we do however freeze the cupcake and icing separately.
