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Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts

To make the hearts, see our Chocolate Filigree Hearts how-to.

Source: Martha Stewart Living, February 2010
Servings Yield



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How would you rate this recipe?
  • rabytorres
    28 MAR, 2015
    What? Makes 24? I'm on my second batch, which is 24 and I have at least half the batter left. I was suspicious when the recipe called for 6 eggs and 4 1/2 cups flour. Don't you ever test or proof read your recipes? This is not the first time I've found this problem.
  • Roxanne S
    3 MAR, 2013
    I've made this recipe twice and it is very heavy/dense, I thought I'd made a mistake the first time, but they turned out the same the second time. Was better when I pureed all the raspberries and strained them, my kids aren't a fan of seeds. They taste good but I won't be making them again, they're just too heavy.
  • Karen Miller
    1 FEB, 2013
    Did not taste very good barely any sweetness, more like a bread than a cake.
  • ohyoshimi
    11 FEB, 2012
    These are just not very good. They are much more muffin-like than cake-like. The texture from the raspberry seeds makes for an unpleasant "crunch" every once in a while. Will not make again.
  • pixievixen22
    4 FEB, 2011
    First time ever making cupcakes from scratch. I followed the directions to a "T" and although they are pretty tasty my cupcakes seem a little wimpy. Didn't seem to rise much and top sink in. Not sure if I did something wrong. Taste test with the fellow employees tomorrow! Hope they like them!
  • Renik
    28 JAN, 2011
    These cupcakes are the best cupcakes I've ever made. Sooo good. I put in a few drops of Wilton Pink Icing colour drops to make them really pink! The recipe is wonderful, but the yield as at least four dozen by my count! I also made my own "cake flour" with 3/4 all-purpose flour 2 tbsp. of corn meal. Yum!
  • MrsOrr86
    29 JUL, 2010
    Can this be made with frozen raspberries

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