Red Velvet Cupcakes with Raspberry Marshmallow Cream Cheese Frosting

I got this again, from Pinterest (don't you just love that site??!!), and I wouldn't change a thing! First made this for my friend Angela's birthday and its been one of my favorite cupcake recipes since then. Click here for the original post! Enjoy!

Ingredients:
For the cupcakes:

1 1/4 cup flour

1/4 cup unsweetened cocoa

1/2 tsp baking soda

1/4 tsp salt

1/2 cup softened butter

1 cup + 2 tbs sugar

2 eggs

1/2 cup sour cream

1/4 cup milk

1-1/4 tsp vanilla

2 to 2-1/2 tsp liquid red food color (depends on how red you want them to be, don't go beyond 3 tsp or you'll only taste the food coloring)

 

For the frosting: 

1/3 cup fresh raspberries, keep in refrigerator until you are ready to make the frosting

1 package cream cheese, soften to room temperature

1 tub (7 oz) marshmallow creme

1.  Preheat oven to 350F

2. In a medium bowl, mix together the flour, cocoa, baking soda, and salt

3. In a large bowl, cream butter and sugar until fluffy, about 4-5 minutes on medium speed

4. Beat in the eggs one at a time

5. Mix in the sour cream, milk, vanilla and the food color

6. Slowly mix in your dry ingredients into your wet ingredients just until all are incorporated, do not over mix

7. Fill lined muffin cups 2/3 of the way

8. Bake at 350F for about 18 min, check for doneness, bake for a couple more minutes if you see that they are not done at 18min

9. While the cupcakes are baking, make the frosting

10. Roughly chop raspberries, you still want the pieces to be visible in the frosting but small enough to pass through the tips of the pastry bag

11. Blend the cream cheese and marshmallow creme until smooth and creamy

12. Add in the raspberries with a fork

13. Place the frosting in the refrigerator to firm it up

14. Once the cupcakes are done, take them out of the oven and let cool for a few minutes

15. Frost the cupcakes with either a pastry bag with any shape of tip you want or fill a quart size zip lock back with frosting, cut one corner just big enough to pass the chunk of raspberries

16. Top each cupcake with a raspberry