Raspberry Cupcakes with Cream Filling
|Keywords:||Cream, raspberry, filled, Cupcakes|
|2 c||cake flour|
|2 tsp||baking powder|
|1/2 c||butter, softened|
|1 c||raw sugar|
|3||large eggs at room temperature|
|3/4 c||cup milk|
|1||plastic tub frozen raspberries with sugar|
|2 tsp||very hot water|
|1 jar(s)||marshmallow cream|
|1/2 c||unsalted butter|
|1/3 c||powdered sugar|
|4 Tbsp||butter, room temperature|
|2 c||powdered sugar|
|1 tsp||vanilla extract|
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DirectionsPreheat 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:
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.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.