Raspberry Cupcakes

Make cake per box directions (you’ll typically need water, eggs, and oil, as directed in mix package). Before pouring into the cupcake mold, add 1 cup of raspberry preserves and stir until incorporated. Pour into cupcake molds and bake according to box directions.

While cupcakes are cooling, add the flour to the heavy cream and microwave for 1 minute. Place in the refrigerator or freezer to cool. Take the softened butter and vegetable shortening and mix until combined. Add powdered sugar and vanilla extract. Beat on medium speed for 6-8 minutes. Once the heavy cream mixture is cooled, add to the buttercream and beat on medium speed for 10 minutes. When the mixture has about 4 minutes left, add in the rest of the raspberry preserves and continue beating the mixture.

Place buttercream into pastry bags and pipe onto cooled cupcakes.