- 3/4 cup butter (1 1/2 cubes), softened
- 1/2 cup (4 oz.) cream cheese, softened
- 4 - 4 1/2 cups powdered sugar, or until desired consistency is reached
- 5 oz. fresh raspberries
Cream butter and cream cheese in an electric mixer for 1 - 2 minutes until fluffy. Slowly add 1 cup powdered sugar and beat until smooth. Add half of the raspberries and mix until combined. Add remaining powdered sugar, 1/2 cup at a time until it reaches the desired consistency. Add the remaining raspberries and beat on medium-high speed until light and fluffy (2 - 3 minutes). Chill frosting in the refrigerator for at least 30 minutes it you want it to hold its shape. Pipe or spread onto cool cupcakes.