Raspberry Buttercream Frosting

Raspberry Buttercream Frosting | Revamperate Raspberry Buttercream Frosting | Revamperate
I am the birthday stalker of my office. Yes, that’s a thing. Honestly, I much prefer celebrating other people’s birthdays than my own, so I have a lot of fun with it. I brought in these chocolate cupcakes with raspberry buttercream frosting for an office birthday a while back, which was a nice change from my usual overly sweet cupcakes (my fav, of course). The raspberry buttercream has a slight tartness to it so pairs really well with the sweet chocolate for a decadent but not overly sweet cupcakes.

As you know if you read the blog often, I love making things easy. Why do something the hard way when you can do it the easy way? This isn’t always my mantra. If you ask my boyfriend or my parents, I think they would both agree that I make things more complicated than they should be. Nevertheless, I keep it easy when it comes to baking! I have very little time for this hobby that I love, so I’m all for cutting cupcake corners. That’s why this delicious raspberry buttercream is made with pie filling. Yup, that easy!

Raspberry buttercream ingredients (frosts 18-20 cupcakes):

  • 1 cup butter, soft
  • 2 cups powdered sugar
  • 1 cup raspberry pie filling
  • 1 tsp vanilla

First, beat together the softened butter and powdered sugar until creamy, scraping the bowl as you go. Mix in the raspberry pie filling and vanilla, and beat well until the filling has distributed evenly and you reach your desired level or sweetness or tartness. The pie filling won’t completely mix – some lumps may be left but that’s OK. You also don’t want to add too much pie filling, or it will change the texture, but you can add more or less to taste.

Raspberry Buttercream Frosting | Revamperate Raspberry Buttercream Frosting | Revamperate
In the spirit of keeping things easy, I made my chocolate cake out of boxed mix. Once the cupcakes cooled, I piped the raspberry buttercream on with a piping bag and wide star tip and topped with a fresh raspberry. If you’re using a piping tip, I’d recommend using a wide one because the pieces of raspberry left in the filling can easily get stuck if your tip is too thin, and then you end up with funky looking cupcakes. Trust me, I’ve been there!

Let the frosting set in the fridge for a little bit before devouring. Enjoy!

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