Christmas Goodies

Raspberry Shortcake Cupcakes

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This is a super fresh, super light and surprisingly refreshing cupcake. And it really does taste like a raspberry shortcake, in cupcake form, too!  You’ll use a box cake mix for the base of it, but that beautiful raspberry frosting – that’s all homemade.  You’ll definitely impress your friends and family when they taste it and realize fresh raspberries are in the frosting, and give it that beautiful pink color!  Enjoy these-  we sure do around here!

What you need:

  • 1 box white cake mix
  • 1 cup water
  • 1/4 cup vegetable oil
  • 3 egg whites
  • 2 tablespoons sour cream
  • 2 tablespoons lemon juice
  • raspberry jam (about 1/4 cup)

Raspberry Frosting:

  • 1 cup fresh raspberries (one full 6 ounce package)
  • 4 tablespoons orange juice
  • 3-4 cups confectioner’s sugar
  • 1 cup unsalted butter room temperature

Preheat the oven to 350 degrees. Prep your muffin pans. I use silicone mini muffin pans because they are so much easier to clean and cook very evenly.  You can use larger muffin pans or mini – it’s totally up to you!  Spray with oil or use liners.

Add the cake mix, water, oil, egg whites, sour cream and lemon juice to your mixing bowl and beat until well combined.

Fill the muffin cups slightly over 1/2 full of batter and bake for 12 minutes.

Allow to cool completely on a cooling rack.

Using a sharp knife, cut away a circle, about 1/4 way through the cupcake and pull out the cake.  Fill the hole with about 1/4-1/2 teaspoon of raspberry jam.

Put the cupcakes in a cool place or the refrigerator until ready to frost.

FROSTING:

Put the raspberries and orange juice in a saucepan over medium heat. Let it get warm, and then start mashing up the raspberries.    Let it sit and simmer for about 10 minutes, mashing every few minutes to make it as smooth as possible.

Strain into a bowl, cover with plastic wrap and chill for 15-25 minutes.

Put the butter in your stand mixer and whip it for a full 5 minutes.  Scrape the bowl every minute or so.

Beat in the powdered sugar, 1/2 cup at a time.  You may not need all 4 cups. You want a nice, spreadable, thick frosting.

Add in 1/4 cup of the raspberry reduction and blend well.  Taste it, and continue to add more reduction 1 tablespoon at a time, blending well after each addition.  Taste, and keep going until you have the perfect raspberry flavor you want.  I added 4 tablespoons for a strong raspberry flavor and beautiful pink color.

Add sprinkles and a half of a raspberry to the top of each, and enjoy!!

Try these amazing cupcakes, too!

Hungry for more? Check out more fun recipes!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious. If you’re a normal person that loves to bake or cook and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

3 Comments

    • Jeni Hawkins Reply

      I totally agree – light and sweet and perfect for a Mother’s Day treat!

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