I'm all about trying new recipes and baking from scratch when I have the time, but in my book there's nothing wrong with doctoring up a box mix from time to time. I'd say Betty Crocker, Duncan Hines and the Pillsbury dough boy are pretty successful at what they do, so who am I to judge?!
These cupcakes are one of my favorites to make.
I think the fresh berries on top make them look so pretty.
Hope you like them too :)
Chocolate Cupcakes with Raspberry Frosting
1 box Devil's Food chocolate cake mix
1 cup buttermilk
1/3 C canola oil
Preheat oven to 350 degrees and line pan with cupcake liners.
Sift cake mix into a large mixing bowl.
Add eggs, buttermilk and oil. Mix with an electric mixer until all ingredients are combined.
Fill cupcake liners 2/3 full and bake for 18-20 minutes or until done.
Cool on a wire rack.
Raspberry Buttercream Frosting
1 cup (2 sticks) unsalted butter, softened
1 tsp. vanilla extract
4 cups confectioners sugar
1/3 cup raspberry preserves
Beat butter with an electric mixer for 3 minutes. Add vanilla extract and beat for another minute.
Add raspberry preserves and beat for 2 minutes. Add powdered sugar a cup at a time and then beat for another 2-3 minutes. Frost cooled cake or cupcakes.
Top with fresh raspberries.