*Essentially, this is vanilla Swiss Meringue Buttercream with some clean, dry, fresh raspberries into it. It doesn't require many raspberries to give it a nice flavour, but it's personal preference. You can also use seedless raspberry-puree for a smooth finish. Add a drop of pink food colouring for a touch more pink.
**Cupcakes are best enjoyed the day they are made, but these keep particularly well in an airtight container at room temperature for up to 3 days (however, I've been known to eat them up to a week later, and they taste great!).
***If you do refrigerate, serve at room temperature--particularly Swiss Meringue Buttercream cupcakes, otherwise the buttercream is too hard and butter-like.
[Glaze recipe source: Baked Explorations: Classic American Desserts Reinvented]