The cupcake queen (my nine year old daughter) of our home made these cupcakes recently. The raspberry frosting was so good that I had to post the recipe. I ate spoonfuls of the icing because I was thrilled with the intense taste of raspberry.
Raspberry Buttercream Icing
1 - 12 ounce package frozen raspberries, thawed
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup butter
4 cups powdered sugar
In medium sized sauce pan, combine sugar, cornstarch, and raspberries. Over medium heat, stir mixture frequently until boiling. Remove from heat. Strain the mixture through a sieve, pressing down with spatula or spoon, to remove the seeds. Cool.
In large mixer, beat butter until fluffy. Add sugar and strained raspberries. Mix until incorporated. Pipe onto cupcakes.