Birthday Cupcakes

I've had some requests for this one...it's always a yummy choice. Depending on time constraints I'll either use my favorite chocolate cake recipe or a box mix, either works fine, the secret's really in the frosting.

Frosting

1 C fresh raspberries or strawberries
(you can also use frozen if defrosted & unsweetened)
6 T butter, room temperature
4 oz cream cheese, room temperature
1/2 tsp vanilla extract
2 1/2 C powdered sugar

Process the berries in a food processor until smooth. Strain the puree trough a fine strainer into a small bowl, discard any remaining seeds. You should have about 1/3 cup of puree. Set aside.
Beat the butter, cream cheese, and vanilla extract in a large bowl using an electric mixer on low speed. Beat until smooth and completely blended, about 1 minute. Gradually add the powered sugar, mixing until smooth, about 1 minute. Mix in puree and beat on medium speed about 1 minute to lighten the frosting. Depending on desired consistancy, more powdered sugar may be added for a thicker frosting.
Using a spatula or pastry bag frost cupcakes with 2 to 3 tablespoons of frosting. Sprinkle with your favorite jimmies or sprinkles. Enjoy!

Frosts about 24 Cupcakes.