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Raspberry Buttercream Filled Cupcakes

  • Yield: 24 cupcakes 1x

Ingredients

Scale
  • 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

  1. Bake cupcakes according to box directions.
  2. Allow to cool.
  3. Make Raspberry icing by creaming butter and raspberry preserves in a bowl.
  4. Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
  5. Add food color and beat to reach desired shade.
  6. Beat for 5 minutes to make sure it is fluffy.
  7. Transfer to piping bag.
  8. Use a plunger or knife to cut a hole in the top of the cupcake. Remove inner cake just leaving a cap.
  9. Pipe in icing and place cap back in cupcake.
  10. Make White icing by creaming butter and slowly add powder sugar and milk until you reach righ consistency.
  11. Beat for 5 minutes to make sure it is fluffy.
  12. Transfer to piping bag.
  13. Ice cupcakes then decorate tops with Reese’s miniature.
  14. Ice Reese’s cup with raspberry icing.
  15. Decorate with candy decorations.

Find it online: https://bargainbriana.com/raspberry-buttercream-filled-cupcakes/

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