Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions then use a #16 blue scoop to deposit 1.5 oz. batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely.
Mix together 1 lb. buttercreme and 1 oz. raspberry fruit bits. Place prepared buttercreme in a piping bag fitted with a large open star tip. Using a 1-inch round cutter, cut the center out of each cupcake. Fill cavity with raspberry filling. Pipe a swirl of prepared buttercreme on top of cupcakes and decorate with sprinkles.
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