Ingredients

The following ingredients have 18 Servings
  • 1 heaping cup raspberries
  • 2 tablespoons lemon juice
  • 1 cup 2 sticks butter, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon milk or cream

Instruction

  • Place raspberries and lemon juice in a food processor and process until smooth.
  • Place puree in a small saucepan. Over medium heat, bring mixture to a simmer, stirring often. Simmer for about 20 minutes, or until you have about ⅓ cup of raspberry puree mixture left. Remove from heat.
  • OPTIONAL: Strain reduced raspberry mixture through a fine mesh strainer at this point to remove any leftover seeds or skin, if desired. (I do not strain mine.)
  • Allow to cool to room temperature.
  • In a large mixing bowl, add butter and raspberry puree. Beat together with a mixer until mixture is smooth.
  • Add in the powdered sugar, and beat on medium-high until mixture is smooth and creamy.
  • Add your milk or cream and vanilla and beat again to combine. Test your buttercream now. If it's still too thick, continue adding milk or cream, 1 tablespoon at a time until buttercream reaches desired consistency.
  • You can frost your cupcakes with the raspberry buttercream frosting as soon as they are completely cooled. You can spread or pipe it on.