Raspberry Filled Vanilla Cupcakes

So last week I showed you the cookies I made for Easter.

But Sunshine wanted cupcakes.

I wanted simple.

I was originally just going to make Vanilla cupcakes with Vanilla Butter Cream frosting.

But I thought that sounded a little boring......

what could I do to "kick it up a notch?"

When I thought.........RASPBERRY FILLING!!

These were really easy when I used the secret trick of making a box mix taste like homemade!

French Vanilla Cupcakes

(print recipe here)

1 box Duncan Hines Moist Deluxe French Vanilla (this is my FAVORITE vanilla cake mix)

3 Large Eggs

1/2 cup butter, melted (use butter not margarine....trust me on this!)

1 cup of water

Directions

Melt the butter in the microwave.

Add cake mix, eggs and water to the butter in large bowl.

Mix on low for 1 min. Then mix on high for 1 min.

You will be amazed that your batter is nice and thick and creamy - not thin and runny like it is when you follow the box instructions.

Fill cupcake papers - tip: use an icecream scooper! - One scoop is just the right amount per cupcake!

Pop them in the oven on 350 for 20 minutes.

Let cool.

While the cupcakes are cooling, make the raspberry filling

Raspberry Filling

2 full cups frozen unsweetened raspberries, thaw with 1/4 cup sugar (or thaw sweetened raspberries with out adding sugar, unsweeted was what I had on hand)

1/3 cup sugar

1-1/4 cups water*

6 Tbsp flour (or 3 T. corn starch - I didn't have corn starch)

1 tsp lemon juice

In a medium sauce pan, combine water*, sugar, flour and lemon juice and mix well. If there is any juice in your raspberries, drain the juice and add to water = 1-1/4 liquid. (I didn't have much juice at all, but if you by sweetened raspberries, they may yield more sauce.)

Heat and stir until mixture boils and thickens.

Cool completely.

Stir in thawed raspberries.

Yields approximately 2 cups of filling.

(I made 1/2 of this recipe because I didn't want to fill all of my cupcakes.)

Filling your cupcakes

1. Bake cupcakes and cool completely
2. Cut out a small cone shaped section in the center of the cupcake
   
3. add raspberry filling to the hole
4. replace the tops (just do the best you can- they don't have to be perfect)
5. Now they are ready to frost.

Butter Cream Frosting

1 cup real butter (not margarine) *room temperature
1 cup vegetable shortening
pinch of salt
1 tsp vanilla
4 cups powdered (confectioners) sugar
1/4 - 1/3 cup heavy whipping cream
paste food coloring

Thoroughly cream butter and shortening . Beat in the vanilla. Add sugar, one cup at a time until blended. When the sugar is completely beaten in and the sides of the bowl are scraped down, add the whipping cream, beating at the highest speed until super fluffy, about one minute.

If you wish to add color to your frosting, like I did, use the gel paste food coloring. It's stronger and more vibrant. Add frosting to a pastry bag with your favorite tip and frost! I only filled 1/2 of my cupcakes, so I frosted the filled cupcakes in white frosting with sprinkles....the cupcakes with the pink and yellow frosting do not have filling.

(print full recipe here)

If you enjoy filled cupcakes, you may want to check out the Chocolate Strawberry Filled Cupcakes I made.

I Heart Faces is hosting

My Story in Photos: Dessert Edition

I'm sure there will be some AMAZING recipes and photos!!

I'm also linking this post to Sweet Shot Tuesdays!

I'm sharing this recipe at Bake at 350, Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam Mouth Watering Mondays and Tuesdays at the Table, Cupcake Tuesday, Foodie Friday Make Ahead Meals (Cakes) recipe exchanges, and Kimba's DIY Day, and Strut Your Stuff and Spring Fever Friday and Tip Me Tuesday,

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