raspberry cupcakes with cream filling

Ingredients For raspberry cupcakes with cream filling

• 2 c

  cake flour
• 2 tsp

  baking powder
• 1/2 tsp

  salt
• 1/2 c

  butter, softened
• 1 c

  raw sugar
• 3

  large eggs at room temperature
• 3 tsp

  vanilla
• 3/4 c

  cup milk
• 1

  plastic tub frozen raspberries with sugar
• FILLING INGREDIENTS
• 2 tsp

  very hot water
• 1/4 tsp

  salt
• 1 jar

  marshmallow cream
• 1/2 c

  unsalted butter
• 1/3 c

  powdered sugar
• 1 tsp

  vanilla
• FROSTING INGREDIENTS
• 4 Tbsp

  butter, room temperature
• 2 c

  powdered sugar
• 2 Tbsp

  milk
• 1 tsp

  vanilla extract
• chocolate shavings