Raspberry Ice Cupcakes…and a KitchenAid Giveaway

Raspberry Ice Cupcakes. Pink Cupcakes.

Cupcakes for a Cure.

Sure, you may think pink cupcakes in October may seem odd, considering everything else in your feed is pumpkin and pear, but pink is perfect for today, and for the rest of October. Why?

It’s Breast Cancer Awareness Month, and I am helping KitchenAid raise money for support of finding a cure.

KitchenAid’s donation campaign is called 10,000 Cupcakes One Great Cause. During the month of October for each person who shares an original cupcake recipe on Twitter or Instagram with the hashtags #10000Cupcakes AND #Donate, KitchenAid will donate $1 to Susan G. Komen to help support the fight against breast cancer, up to $10,000. That is HUGE! KitchenAid has always been a supporter of this great cause and I am humbled to be a part of the KitchenAid family. Throughout the year, they are always creating campaigns to drive awareness, and I try to jump in whenever time allows. I can’t imagine what it’s like on THEIR end!

Raspberry Ice Cupcakes


For the cupcakes:

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • Zest and juice of one orange
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cup all purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 cup pureed fresh or frozen raspberries
  • Demerara Sugar, to top

For the pink frosting:

  • 1 cup unsalted butter, softened
  • 1/2 cup salted butter, softened
  • 1/2 cup cream cheese
  • 2 cups confectioner’s sugar
  • 2 teaspoons vanilla
  • 1/2 cup heavy whipping cream
  • 3-5 drops pink food coloring
  • Sprinkles, as desired

For Vanilla Frosting:

  • Use favorite recipe or store bought.


Preheat the oven to 350°F. Place liners in muffin tins. Set aside.

In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar with the orange zest until light and fluffy. Add the eggs, orange juice and vanilla, scraping down the sides of the bowl periodically.

In a small bowl, whisk together the flour, baking powder and salt. Add the flour to the mixing bowl and beat until just incorporated. Add the milk and berry puree and mix again until the batter is smooth, just until smooth. Do not overmix.

Spoon or scoop the batter into the muffin trays, about 3/4 full.

Before baking, sprinkle with large sugar crystals. Bake for about 20-24 minutes, or until the batter is cooked through. Allow to cool before frosting.

Make the frosting by beating the butters and cream cheese on medium high with the paddle attachment. Add the confectioners sugar and continue to beat. Add vanilla and heavy cream, and beat until smooth. Add food coloring to achieve desired tint. Decorate cupcakes as desired. I topped each cupcake with pink icing, then piped vanilla icing on top of this for a two toned effect. You can make it your own, have fun!


The Giveaway

I used my Raspberry Ice KitchenAid Stand Mixer outfitted with the Pink Polka Dot Ceramic Bowl to make these cupcakes. Raspberry and citrus flavored cake, topped with mounds of sugar and pink and white icings. They are oversized and packed with flavor, and the perfect recipe for using the Raspberry Ice Mixer!


The mixer itself I have used and loved for years (I’ve owned 6 quart, 5 quart, and 7 quart, but the 5 quart is my go-to!) I love that I know what to expect out of this great machine, the consistency, and the results. But also? Just look at her. Gorgeous, right?


But…The new polka dot bowl is such a statement…and I like a bright statement. I think you will too!

Let’s give one of you one.

Actually, let’s go ahead and give you the Raspberry Ice Stand Mixer, too.

Courtesy of KitchenAid, I have both to give you!

All you have to do is leave a comment letting me know why you would like to win. Did your Mom have breast cancer, and you watched the struggle? Do you really want to make some cupcakes now? Do you have a best friend who you’d like to win it for? Let me know! For a second chance to win, tweet and link or share this post on Facebook, then leave me an additional comment. And best of luck!

For more information on KitchenAid’s Cook for the Cure initiative for Breast Cancer Awareness, visit 10,000 Cupcakes One Great Cause to learn how you can support their efforts.

Disclosure: This post is part of a collaboration with KitchenAid and their Cook for the Cure for Breast Cancer Awareness. Giveaway of the KitchenAid Stand Mixer and Cook for the Cure Ceramic Bowl is courtesy of KitchenAid. I was not provided any sort of compensation. All opinions are my own. Giveaway ends October 19, 2015 at 11:59pm EST. US Addresses Only. Winner will be notified via email provided in comments.

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