Raspberry Cupcakes with Cream Filling

Jackie O'Callaghan Recipe

By Jackie O'Callaghan foodwithjackieo

Delightful!


Recipe Rating:
 7 Ratings
Prep Time:
Cook Time:

Ingredients

2 c
cake flour
2 tsp
baking powder
1/2 tsp
salt
1/2 c
butter, softened
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1 c
raw sugar
3
large eggs at room temperature
3 tsp
vanilla
3/4 c
cup milk
1
plastic tub frozen raspberries with sugar
FILLING INGREDIENTS
2 tsp
very hot water
1/4 tsp
salt
1 jar(s)
marshmallow cream
1/2 c
unsalted butter
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1/3 c
powdered sugar
1 tsp
vanilla
FROSTING INGREDIENTS
4 Tbsp
butter, room temperature
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2 c
powdered sugar
2 Tbsp
milk
1 tsp
vanilla extract
chocolate shavings
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Directions Step-By-Step

1
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.
2
FILLING:
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.
3
FROSTING:
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.

About this Recipe

Course/Dish: Cakes