raspberry cupcakes with cream filling
Delightful!
No Image
prep time
45 Min
cook time
25 Min
method
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yield
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 cup milk
- 1 - plastic tub frozen raspberries with sugar
- FILLING INGREDIENTS
- 2 teaspoons very hot water
- 1/4 teaspoon salt
- 1 jar marshmallow cream
- 1/2 cup unsalted butter
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- FROSTING INGREDIENTS
- 4 tablespoons butter, room temperature
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- - chocolate shavings
How To Make raspberry cupcakes with cream filling
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Step 1Preheat 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.
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Step 2FILLING: 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.
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Step 3FROSTING: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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