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  • Prep Time
    Prep Time: 45 minutes
  • Cook Time
    Cook Time: 22 minutes
  • Serves
    Serves: 24
Cupcakes
  • 2 1/2 Cups all purpose flour
  • 2 Tablespoons cocoa powder
  • 1 Tsp. baking powder
  • 1 Tsp. baking soda
  • 1/2 Tsp. salt
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
  • 3/4 Cup buttermilk
  • 1 Tbsp. red food coloring
  • 1 Tsp. vanilla extract
  • 1 3/4 Cups granulated sugar
  • 1/2 Cup unsalted butter (1 stick), softened
  • 3 Large eggs
Frosting and Decoration
  • 12 Ounces reduced-fat cream cheese (Neufchâtel), at room temperature
  • 10 Tablespoons unsalted butter, at room temperature
  • 1 Tsp. vanilla extract
  • 2 1/2 Cups confectioners' sugar
  • 2 Packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
  • 1/3 Cup granulated sugar
  • 1/4 Cup water
  • Driscoll's Blueberries
  • Driscoll's Blackberries
  • Black ready-to-use decorating gel
  • Black sprinkles
Cupcakes
  • Preheat oven to 350°F. Line 24 muffin cups with paper liners.

    Whisk together flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Set aside.

    Press raspberries through a fine mesh sieve into a small bowl. Remove 1/3 cup puree for cupcakes and reserve remaining puree for frosting. Discard seeds.

    Combine 1/3 cup raspberry puree, buttermilk, red food coloring and vanilla in a small bowl or liquid measuring cup. Set aside.

    Beat sugar and butter in the bowl of an electric mixer 5 minutes or until light and fluffy. Add eggs, one at a time, with mixer on low speed, scraping down sides of bowl as necessary. Alternately add flour mixture and buttermilk mixture in several additions, starting and ending with flour mixture, mixing just until combined. Divide batter evenly among prepared muffin cups. Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans and cool completely on wire rack.
Frosting and Decoration
  • Meanwhile, beat cream cheese, butter and vanilla with an electric mixer until blended. Add confectioners' sugar and mix on low until combined. Divide frosting in half into 2 bowls. Stir 1 tablespoon reserved raspberry puree into one bowl to create pink frosting (add additional puree for a darker color if desired).

    To decorate cupcakes, frost with white and pink cream cheese frosting. Make spider web design with either raspberry reduction (see Note below) or alternate color frosting. Place raspberry reduction and/or frosting in a pastry bag to pipe spider web designs by making concentric circles on top of cupcakes. Starting from center, use a toothpick to gently drag icing to outside edge, creating spider web.

    Use blackberries, blueberries, raspberries and decorating gel to create spiders or bats. To make bat wings, reserve several unfrosted cupcakes and remove cupcake top with serrated knife. Cut bat wings from top of cupcake. Gently dip edges of cupcakes in sprinkles to finish edges.
Note
  • To make raspberry reduction, press raspberries through a fine mesh sieve into a small bowl until you have 1/2 cup puree. Place puree, sugar and water in a medium saucepan and bring to a boil over medium heat. Boil, stirring constantly, until mixture is reduced by half. Transfer to a small bowl and cool completely.
Calories 285.47
Total Fat 13.21 g
Saturated Fat 8.77 g
Cholesterol 55.87 mg
Sodium 375.37 mg
Total Carbohydrates 40.68 g
Dietary Fiber 0.55 g
Protein 3.92 g

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