Raspberry Cupcakes
These delightful pink raspberry cupcakes are sure to bring summer vibes to your kitchen with their pops of color and sweet marshmallow frosting.
Servings: 24
Calories: 275kcal
Ingredients
Cupcakes
- 15.25 ounces 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
- 14 ounces marshmallow creme
- 1½ cups unsalted butter, softened
- 1 teaspoon raspberry extract
- ½ cup powdered sugar
- ½ cup roughly chopped raspberries
- pink/red food coloring, optional
Instructions
- Preheat the oven to 350°F. Line muffin tins with cupcake liners and set aside.
- In a large mixing bowl, beat together the cake mix, eggs, sour cream, oil, and water. Beat on medium speed for 2 minutes. Fold in the chopped raspberries just until combined.
- Scoop the batter into the prepared muffin tins, filling each cup no more than ⅔ of the way full.
- Bake for 15 to 17 minutes or until a toothpick inserted in the center of the cupcake comes out with just a few crumbs. Remove from the oven and cool completely.
- To make the frosting, begin whisking marshmallow creme in the bowl of a standing mixer.
- Add the butter, 1 to 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 will tint the frosting. For a deeper tint, add food coloring to make the desired color.
- Pipe the frosting on top of cooled cupcakes.
Notes
- Fresh or frozen fruit in the cupcake batter will add moisture. Limit the amount of fruit added to 1 cup so that there won’t be excess moisture in each cupcake. Too much moisture around the berries can make the cake soggy.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
- The butter should be just slightly softened when you add it; otherwise, it won’t mix in smoothly. It also should not be overly soft, or the frosting will not firm up.
- If you find that your frosting is too soft to pipe, place it in the refrigerator for 30 minutes to 1 hour, and then re-beat.
Nutrition
Calories: 275kcal | Carbohydrates: 35g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 184mg | Potassium: 46mg | Fiber: 1g | Sugar: 22g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg