Strawberry Raspberry Filled Cupcakes

Ok, ok, ok.  Last one.  Promise.

At least for this week.

But really, who doesn't like strawberries?

 And raspberries?

 And cream cheese frosting?

 And strawberry preserve filling?

 I like all of the aforementioned ingredients.

When their powers combine...

 Captain Planet, he's our hero, gonna take pollution down to zero!  ...or something like that.

 Anyways, these cupcakes were the favorites of the cupcake trio I presented at work this week.  I've learned to judge how well folks like cupcakes by the level of weirdness of the noises they make after the first bite.

These berry bliss cupcakes produced very strange noises.  They were that good.

 I didn't realize what a genius idea it is to use preserves to create fruity cupcakes when fresh produce is freaking expensive isn't in season.

However, I didn't realize this until after I had already purchased $20 worth of fresh berries.  Oy.

Strawberry Raspberry Filled Cupcakes
Cupcakes

6 tbsp strawberry jam/preserves, divided

1/2 cup finely chopped fresh raspberries, divided

1 1/4 cups all-purpose flour

1 1/4 tsp baking powder

1/4 tsp salt

3/4 cup sugar

1/2 cup butter, room temperature

3 egg whites, room temperature

1/2 tsp vanilla extract

4 drops red food coloring

1/3 cup whole milk

Frosting

12 oz cream cheese, room temperature

6 tbsp butter, room temperature

1/2 tsp vanilla extract

1 cup confectioners’ sugar

2 tbsp strawberry jam/preserves

1 tbsp raspberry honey

Preheat oven to 350°F

In a small bowl, combine 2 tbsp jam and 1/4 cup chopped raspberries.

In a bowl, whisk together the flour, baking powder, and salt.  Using a stand mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes.  Add the egg whites, vanilla, and red food coloring and beat until combined.  Add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture.  Beat on low speed until just combined; scrape down the sides of the bowl as needed.  Fold in the berry mixture until just combined. 

Spoon into prepared cupcake tins until 3/4 full and bake 18-20 minutes or until a toothpick comes out clean.  Let cool 5 minutes, then transfer to wire rack.  

For the filling, mix the remaining jam and chopped raspberries.  Using the cone method, fill the cupcakes with the berry mixture. 

To make the frosting, beat the cream cheese, butter, and vanilla together on medium-high until light and fluffy, about 2 minutes. Add the honey and jam and mix until smooth.  Gradually beat in the sugar and mix until thoroughly combined; scrape down the sides of the bowl as needed.  Frost as desired. 

 And in case you were wondering, yes, I do eat the cupcakes I bake.  Just a bite.

 A big, delicious, cream cheese-y bite.  Then I throw the rest to my garbage disposal - Wilberforce.

 I would kill to scarf down half the batch of cupcakes, but with my weekly baking average, I would give myself diabetes, heart disease, acne, and a giant case of the oh-my-heavens-my-fat-pants-are-7-sizes-too-small blues.

No one wants that.

Speaking of heart disease, I'm heading to the good ol' state of Minnesota early (4 am trip to the airport?  Anyone?  Anyone?) Wednesday to meet up with the parents and sister for a lovely family gathering.  The occasion?  Potential cardiac bypass surgery for mi padre.  We really know how to party, eh?

I was going to bake cupcakes to bring along for the festivities, but decided that would be in bad taste.  (Hello Artery, my name is Cream Cheese and I'm here to clog you.)  So I'll force feed everyone salmon and spinach salad instead.  Muahahahahahaha.

But in all seriousness, prayers would be much appreciated.  We're kinda fond of the old man and would like to keep him around a bit longer :)

And if you happen to be heart disease free, go make yourself a batch of these berry cupcakes.  They make healthy hearts happy!