Raspberry Filled Vanilla Cupcakes - cooking recipe

Ingredients

CUPCAKES
18 ounces duncan hines moist deluxe French vanilla cake mix (1 box)
3 eggs
1/2 cup butter, melted
1 cup water
FILLING
2 cups raspberries
1/3 cup sugar
1 1/4 cups water
3 tablespoons cornstarch
1 teaspoon lemon juice
BUTTERCREAM FROSTING
1/2 cup butter
1 cup powdered sugar
1 teaspoon vanilla
2 teaspoons hot water

Preparation

To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.