Print RecipeIngredients
Directions
PREHEAT oven to 350°F.
PLACE Reynolds Baking Cups in muffin pans set aside.
PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups.
BAKE following package directions (18 to 22 minutes). Cool.
TINT frosting pink. Spread the top of each cupcake with tinted frosting.
SPOON the tinted frosting into a pastry bag fitted with a small star tip.
PIPE a decorative edge around the edge of each cupcake and fill in with some more frosting.
ADD a 4 to 6 raspberries in the center of each cupcake.
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