Thursday, August 30, 2012

Chocolate Cupcakes with Raspberry Frosting

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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
4 eggs
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.

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1 comment:

  1. Mmmm...raspberry frosting? Count me in! These sound incredible! :)


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