Such a big claim clearly requires a great recipe to back it up. Well, I’m here to tell you that you won’t be disappointed. Raspberry season is right around the corner and I know I am excited. I have many fond childhood memories of picking berries in my Aunt’s backyard. Though, it seems most of them never made it from the bowl to the house.
In the rare case that I manage to get a bunch home from the Farmer’s Market without eating them, I am always in need of a great way to use them. Did I hear someone say cupcakes?
I’m sure I did. Once you’re done mixing up that box cake (I won’t tell anyone), why not go all out and make some frosting to put on top of them.
Here’s what you’ll need:
*1 cup of fresh raspberries (I’ve made this frozen before, but the water ratio is way off and they don’t work as well)–about one of those little containers they sell them in for this.
*1 cup (2 sticks) of butter (Use the real thing. I mean it)
*1 teaspoon vanilla extract (optional)
*16 ounces of powdered sugar
*6 ounces of cream cheese (almost a whole one of the bricks)
Beat the cream cheese and softened butter together with an electric mixer. Add vanilla. Slowly add the powdered sugar and most (but not all) of the raspberries. Mix until well combined. Add the final raspberries and give it one last good mix.
Not mixing in all the raspberries completely gives it a little chunkier texture. This is obviously a personal preference, but I kind of like it. If you need it real smooth for a fancy cake or piping, you probably want to get them all well mixed in.
Add a hearty helping to the top of each of your cupcakes (or just eat it off your spoon). I love that it is part buttercream and part cream cheese frosting. It makes it extra awesome. Don’t forget to keep it refrigerated.
*Note: I don’t recommend this if you want really fancy looking cupcakes. Since the raspberries have a lot of water in them, the frosting never (and I have tried) gets to the stiffness that you need to maintain that firm and fancy look.