Needed to take some cupcakes to a party tonight, I knew we were already having lemon squares, chocolate chip cookies, cream cheese brownies, so I thought maybe we needed something not chocolate. After thinking about what to take, I decided to make something I had never made before. The vanilla cupcakes have raspberry jam in the middle of the cupcake that was flavored with almond extract. The frosting was made with cream cheese, dried strawberry powder and topped with a raspberry! Such a perfect summer cupcake!
Box of Duncan Hines White cake mix. Follow directions on box but use milk instead of water. I added 2 teas almond extract to batter. Pour cupcake liner almost 1/2 full. Put about 1/2 teas raspberry preserves/jam in center of batter then cover the jam with about a teaspoon of more cake batter. Bake u til cupcakes test done. Do not over bake. You don’t want a dry cupcake.
After cupcake is completely cooled frost each one with frosting and top with sprinkles or a raspberry or a strawberry!
1 box of powdered sugar (3 1/2 cups).
1 stick of butter room temperature
1 8 oz softened cream cheese
1 oz package of freeze dried strawberries you have processed to become a fine powder
1 teas vanilla
Enough milk or cream to get frosting to a spreading consistency (about 1/4 cup, more or less)
Beat all ingredients until smooth. You will want to add milk gradually as to not get to thin!