Raspberry Cupcakes

Name: Raspberry Cupcakes
Ingredients: 1 box (18.25 Oz. Box) White Cake Mix, Plus Additional Required Ingredients Specified In The Mix Package (typically Water, Eggs, And Oil); 16 ounces, fluid Raspberry Preserves, Divided; 4 Tablespoons Flour; 1/2 cups Heavy Whipping Cream; 1 cup Butter, Softened; 1/2 cups Vegetable Shortening; 3 cups Powdered Sugar; 1 teaspoon Vanilla Extract

8 ingredients

3 steps

Ingredients

1 box (18.25 Oz. Box) White Cake Mix, Plus Additional Required Ingredients Specified In The Mix Package (typically Water, Eggs, And Oil)
16 ounces, fluid Raspberry Preserves, Divided
4 Tablespoons Flour
1/2 cups Heavy Whipping Cream
1 cup Butter, Softened
1/2 cups Vegetable Shortening
3 cups Powdered Sugar
1 teaspoon Vanilla Extract

Directions

1

Make cake per box directions (you'll typically need water, eggs, and oil, as directed in mix package). Before pouring into the cupcake mold, add 1 cup of raspberry preserves and stir until incorporated. Pour into cupcake molds and bake according to box directions.
2

While cupcakes are cooling, add the flour to the heavy cream and microwave for 1 minute. Place in the refrigerator or freezer to cool. Take the softened butter and vegetable shortening and mix until combined. Add powdered sugar and vanilla extract. Beat on medium speed for 6-8 minutes. Once the heavy cream mixture is cooled, add to the buttercream and beat on medium speed for 10 minutes. When the mixture has about 4 minutes left, add in the rest of the raspberry preserves and continue beating the mixture.
3

Place buttercream into pastry bags and pipe onto cooled cupcakes.