Raspberry Cupcakes
These easy raspberry cupcakes are made with a box cake mix, full of fresh flavors, and are topped with a marshmallow raspberry frosting that will have your taste buds saying wow!
Ingredients
Cupcakes Ingredients:
- 1 - 15.25 oz. box yellow cake mix
- 3 large eggs room temperature
- 1 cup sour cream
- ½ cup vegetable oil
- 1 cup water
- 1 cup fresh raspberries roughly chopped
Frosting Ingredients:
- 2 - 7 oz. containers of marshmallow creme
- 1 ½ cups unsalted butter softened
- 1 teaspoon raspberry extract
- ½ cup powdered sugar
- ½ cup roughly chopped raspberries
- pink/red food coloring optional
Instructions
- Preheat oven to 350°F. Line muffin tins with cupcake liners and set aside.
- In a large mixing bowl beat together cake mix, eggs, sour cream, oil, and water. Beat on medium speed for 2 minutes. Fold in chopped raspberries, just until combined.
- Scoop batter into prepared muffin tins, filling each cup no more than ⅔ of the way full.
- Bake for 15-17 minutes or until a toothpick inserted in the center of the cupcake comes out with just a few crumbs. Remove from oven and cool completely.
- To make the frosting, begin whisking marshmallow creme in the bowl of a standing mixer.
- Add butter, 1-2 tablespoons at a time, mixing until each addition is incorporated. Scrape down the bowl several times while mixing.
- When all of the butter has been fully mixed into the marshmallow creme, add extract and powdered sugar and beat until combined.
- Add the raspberries and beat on high - the raspberries will break down while mixing and tint the frosting. For a deeper tint, add food coloring to make desired color.
- Pipe frosting on top of cooled cupcakes.
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Notes
Storage:
Store in the refrigerator for up to 7 days in an airtight container or freeze for 2 months (unfrosted cupcakes).
Notes:
For a lemony flavor, use a box of lemon cake mix. Add lemon juice and/or zest to the mix and/or the frosting.
Fresh raspberries are my favorite because they hold their shape well. When using frozen rapsberries, they need to the chopped and folded into the batter while they are still solid or else the batter will stain.
Avoid using more than 1 cup of fresh or frozen berries. They add moisture, but too much will lead to soggy cupcakes.
If the butter for the frosting hasn't softened slightly it will not mix smoothly. If is overly soft the frosting will not firm up.
Place the frosting in the fridge for 30 minutes to 1 hour if it's too soft to pipe, then rebeat with an electric mixer.
Nutrition
Calories: 194kcal | Carbohydrates: 7g | Protein: 1g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 22mg | Potassium: 35mg | Fiber: 1g | Sugar: 5g | Vitamin A: 446IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 0.2mg
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