Chocolate raspberry cupcakes

Who needs gluten when it comes to cupcakes? These rich, decadent cupcakes are perfectly paired with a sweet and fluffy raspberry frosting for a delicious dessert that's ready in less than 20 minutes. What's not to love?



1 box Gluten-Free Pantry Decadent Chocolate Cake Mix 1 stick unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 1 cup buttermilk, yogurt or dairy-free alternative

Raspberry Cream Cheese Frosting

1 (8-ounce) package of reduced-fat cream cheese, softened 4 cups confectioners' sugar (more for stiffer frosting) ¼ cup seedless raspberry jam 16 fresh raspberries Directions

For Cupcakes

Preheat oven to 350 degrees. Line cupcake pans with 16 liners.

Beat butter until light and fluffy. Add cake mix and beat to blend. Mixture will be crumbly. Add eggs and vanilla and beat. Beat in buttermilk until smooth.

Fill cupcake holders 2/3 full of batter. Bake 18 minutes or until tops spring back to touch. Cool 5 minutes in pan and turn onto a rack to cool completely.

For Frosting

Beat cream cheese until fluffy. Add 3 cups of sugar and beat to combine. Add jam and mix well. Thicken with additional confectioners' sugar. Spoon into pastry bag fitted with a medium star or fluted tip.

Use a paring knife to scoop out some of the center of each cupcake, taking care not to cut through to the bottom of the cupcake.

Insert the tip in the hollowed out center and fill it with frosting. Lift the bag slowly to the top of the cupcake and let the frosting swirl over the surface in a pretty swirl. Garnish with a fresh raspberry.

Note: Chill frosting before piping into cupcakes if the mixture is too loose.

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