Vanilla Cupcakes with Raspberry Mascarpone Icing

I love to make from-scratch cupcakes, but there are times when I can't justify spending a whole Sunday baking. So, I like to keep a box of cake mix in the cupboard, in case of emergency. You know, a cupcake emergency. And besides, people can't tell the difference if you top them with a really amazing homemade frosting.

I was inspired by these beautiful homemade cupcakes. If you're pressed for time, my cream-cheesy version below is the way to go.

*VANILLA CUPCAKES WITH RASPBERRY MASCARPONE ICING*

Step 1: Buy and make Trader Joe's Vanilla Bean Cake Mix.

Step 2: Make this quick Raspberry Sauce:

• 12 oz bag frozen berries defrosted
• 1/8 - 1/4 cup sugar (better if it's tart)
• 1/4 water
• 1 tablespoon Framboise or Chambord liquor
• Juice of half a lemon, or more if it's too sweet.

Place the package of raspberries, the granulated sugar, and 1/4 cup water in a saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Take it off the heat and stir in the raspberry liquor and the lemon juice. Pour in a jar and chill immediately. 

Note: This recipe will leave plenty of leftover raspberry sauce. It keeps well in the fridge and can be used to fancy-up anything from greek yogurt to ice cream to Paleo Pancakes to Sunday Yogurt Cake. 

Step 3: Make the Mascarpone Cream Cheese Icing:

• 1 cup (2 sticks) unsalted butter at room temperature
• 1 cup (8 ounces) cream cheese at room temperature
• 2 cups powdered sugar -- sifted
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 1 cup (8 ounces) mascarpone cheese
• 1 teaspoon vanilla extract
• Fresh raspberries for decorating

In the large bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy. Beat in the mascarpone on very low speed until just combined. (Be careful; once you've added the mascarpone, excessive beating can make the frosting curdle.) Stir in the vanilla extract.  

Step 4: Add the Raspberry Sauce to the icing and decorate:

When the Raspberry Sauce is completely chilled (Warning! If it's warm, it will curdle the frosting) add the sauce to the bowl of icing. Add a little at a time until you get the pink color you want. 

And voila! Decorate cupcakes with a pastry bag and tip -- it's easier and prettier than any other method. If you don't have a pastry bag/tip, load all the icing into a freezer-size ziplock bag and cut off one corner. Instant cake decorating trick! Top each frosted cupcake with a fresh raspberry. Done and done. 

{Raspberry Sauce on a sunny countertop)