White Chocolate Raspberry Cupcakes
One 12-oz. package of frozen raspberries will be enough for both the cupcakes and raspberry sauce.
Store raspberry sauce in the refrigerator for up to 3 days or freezer for up to 3 months. Let frozen sauce stand at room temperature for 30 minutes to thaw. Store cupcakes and frosting in separate airtight containers in refrigerator for up to 3 days or freeze up to 3 months. Swiss meringue buttercream should be served at room temperature. Store leftover frosted cupcakes in the fridge and let them come to room temperature before eating. Let frozen cupcakes and frosting stand at room temperature for 1 hour. Let refrigerated cupcakes and frosting stand for 30 minutes. Beat frosting with an electric mixer on medium to high speed until a smooth piping consistency. Frost and decorate cupcakes as directed.