Raspberry Cupcakes with Cream Filling

2
Jackie O'Callaghan

By
@foodwithjackieo

Delightful!

Rating:

★★★★★ 7 votes

Comments:
Prep:
45 Min
Cook:
25 Min

Ingredients

  • 2 c
    cake flour
  • 2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/2 c
    butter, softened
  • 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
  • 1/3 c
    powdered sugar
  • 1 tsp
    vanilla
  • FROSTING INGREDIENTS

  • 4 Tbsp
    butter, room temperature
  • 2 c
    powdered sugar
  • 2 Tbsp
    milk
  • 1 tsp
    vanilla extract
  • ·
    chocolate shavings

How to Make Raspberry Cupcakes with Cream Filling

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.

Printable Recipe Card

About Raspberry Cupcakes with Cream Filling

Course/Dish: Cakes



Show 9 Comments & Reviews

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