Raspberry Buttercream Filled Cupcakes

Fun little cupcakes perfect for Valentines Day...but yummy all year round. Thank you Thrifty Jinxy

CUPCAKES:

1 box Devils Food Cake Mix

1/2 cup Vegetable Oil

3 Eggs

24 Reese’s Miniatures unwrapped

Candy Decorations

RASPBERRY ICING:

1/2 cup softened Butter

1 tbsp Milk

2 tbsp Raspberry Preserves

2 cup Powdered Sugar

Pink Food Coloring

WHITE ICING:

1 cup softened Butter

2 tbsp Milk

4 cup Powdered Sugar

• Bake cupcakes in muffin tins lined with cupcake liners according to box directions.
• Allow to cool.
• Make Raspberry icing by creaming butter and raspberry preserves in a bowl.
• Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
• Add food color and beat to reach desired shade.
• Beat for 5 minutes to make sure it is fluffy.
• Transfer to piping bag.
• Use a plunger or knife to cut a hole in the top of the cupcake. 
• Remove inner cake just leaving a cap.
• Pipe in icing and place cap back in cupcake.
• Make White icing by creaming butter and slowly add powder sugar and milk until you reach righ consistency.
• Beat for 5 minutes to make sure it is fluffy.
• Transfer to piping bag.
• Ice cupcakes then decorate tops with Reese’s miniature.
• Ice Reese’s cup with raspberry icing.
• Decorate with candy decorations like heart sprinkles.