Another gem from Annie’s Eats! This raspberry buttercream frosting is sweet, tangy and smooth. It has just the right intensityof raspberry flavor and pairs beautifully with my favorite chocolate cupcakes. Add a touch of pink food coloring to brighten things up, and you have a picture-perfect and oh-so-delicious chocolate raspberry treat!
16 tbsp. unsalted butter, at room temperature
6 cups powdered sugar
1/2 cup seedless raspberry jam
Pink icing color (optional)
1. Place the butter and jam in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium-high speed until well incorporated, about 2 minutes.
2. Sift in the powdered sugar and mix until smooth. Tint with icing color as desired.
* A half batch of the recipe listed above yielded enough frosting for 16 cupcakes.