Looking for the perfect Valentine’s Day dessert recipe? Well, look no further. These Raspberry Buttercream Filled Cupcakes are AMAZING, and they’re absolutely perfect for Valentine’s Day, whether you’re celebrating with your sweetie at home or baking treats for your kids’ class parties at school. After all, they don’t call it “Devil’s food” for nothing!
With decadent chocolate, sweet raspberry filling, fluffy icing and a Reese’s miniature on top, these Raspberry Buttercream Filled Cupcakes offer a taste you won’t believe. It’s rich enough for those with more sophisticated tastes, and yet still light and sweet enough for anyone who just loves cream filled cupcakes. And honestly, who doesn’t love cupcakes?
Don’t be intimidated by the filling either. Filled cupcakes recipes aren’t nearly as difficult to make as you might think. While using a baking plunger makes the process exceptionally easy, you can also just cut a hole in the top of the cupcake if you don’t have a baking plunger handy (or if you just don’t want to mess with cleaning it). The cupcake icing will cover that part anyways, so you won’t have to worry about making a mess.
Of course, there are no guarantees you won’t make a mess while eating these cupcakes! If you aren’t the kind to nibble and savor slowly, you might just end up with icing all over your cheeks and hands. That’s okay too. No one will blame you when you lick your fingers to get every last crumb. They’ll be doing the exact same thing too. :)
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Raspberry Buttercream Filled Cupcakes
- Yield: 24 cupcakes 1x
Ingredients
- CUPCAKES:
- 1 box Devils Food Cake Mix
- 1/2 cup Vegetable Oil
- 3 Eggs
- 24 Reese’s Miniatures unwrapped
- Candy Decorations
- RASPBERRY ICING:
- 1/2 cup softened Butter
- 1 tbsp Milk
- 2 tbsp Raspberry Preserves
- 2 cup Powdered Sugar
- Pink Food Coloring
- WHITE ICING:
- 1 cup softened Butter
- 2 tbsp Milk
- 4 cup Powdered Sugar
Instructions
- Bake cupcakes according to box directions.
- Allow to cool.
- Make Raspberry icing by creaming butter and raspberry preserves in a bowl.
- Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
- Add food color and beat to reach desired shade.
- Beat for 5 minutes to make sure it is fluffy.
- Transfer to piping bag.
- Use a plunger or knife to cut a hole in the top of the cupcake. Remove inner cake just leaving a cap.
- Pipe in icing and place cap back in cupcake.
- Make White icing by creaming butter and slowly add powder sugar and milk until you reach righ consistency.
- Beat for 5 minutes to make sure it is fluffy.
- Transfer to piping bag.
- Ice cupcakes then decorate tops with Reese’s miniature.
- Ice Reese’s cup with raspberry icing.
- Decorate with candy decorations.
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