I needed some cupcakes for a church function and decided I wanted raspberry. No apparent reason... but I was inspired to do something with raspberries. The cupcakes were for some 10 year old girls so I wasn't too worried about making the cupcake itself anything fancy. But I wanted the frosting to be 100% yummy and beautiful. Enter raspberry buttercream.
I ended up using a simple cake mix for the cupcakes themselves. But then I filled them with a delicious raspberry filling and topped them with this raspberry buttercream and I LOVED the frosting. Even my husband, who NEVER touches my cupcakes (he's not a fan of cake or frosting... how sad!) ate two of these. The frosting was that delicious. And it doesn't hurt that it's a pretty pink color.
Raspberry Buttercream
Recipe source: Annie's Eats
16 Tbsp. unsalted butter, softened
6 cups powdered sugar
1/2 cup seedless raspberry jam
1/4 tsp. raspberry extract (optional... I had it so I used it)
pink food coloring
1. Cream the butter and jam in a large bowl until well combined, about 2 minutes.
2. Sift in the powdered sugar and raspberry extract and mix until perfectly smooth. Add pink food coloring if desired.
