Photo by Lisa McCraw

Happy Friday! Since yesterday was our 4th anniversary, I wanted to recreate our wedding cake, in the cupcake version! Our wedding cake was the most beautiful and delicious cake ever. And even though I only had about three bites of it, it was the best three bites ever! Although I will never be able to recreate the wonder that was this cake, I can at least try 🙂 

Hope you all have a wonderful long weekend welcoming summer! 

Vanilla Cupcakes with Raspberry Filling

1 package white cake mix, I used Duncan Hines

1 {3.4 ounce} box vanilla instant pudding 

1 cup almond milk {you can use regular milk, as well}

1/3 cup vegetable oil

3 eggs

1 teaspoon vanilla extract 

1/2 cup raspberry jam

2 {16 ounce} jars vanilla frosting, I used Duncan Hines {this is for about 2 dozen cupcakes}

Edible flowers for decoration, if desired 

Preheat the oven to 350 degrees. Line cupcake pan with cupcake liners. Place the cake mix, milk, oil, eggs and vanilla extra in a large bowl; blend with an electric mixer on low speed to combine. Add the instant pudding and blend again on low speed until all the ingredients are combined. Spoon batter into the cupcake pan until about 2/3 full. Bake for about 16 minutes {depending on your oven} or until the tops are just golden brown. You can also stick a toothpick in the center of the cupcake, and if it comes out clean, it’s done 🙂 Let the cupcakes to rest for about 5 minutes in the pan and then transfer to cooling rack; allow cupcakes to cool completely before adding the filling or frosting. Place the raspberry frosting in a decorating bag with a round decorating tip attached {I used this}. Insert the tip into the top center of the unfrosted cupcake and squeeze a small amount of filling until there is raspberry dot on top of the cupcake {don’t worry, the frosting will cover the dot!}. To frost, place the frosting in the decorating bag with you favorite decorating tip attached {I used this} and pipe the frosting onto the cupcake. Decorate with edible flowers, if desired.