The raspberry buttercream I adapted from my "taste. Cupcakes" cookbook. I found it at Sam's Club, and originally bought it solely for the Advocaat buttercream recipe; which I will post at another time. Anyways, here is my version of raspberry buttercream.
Raspberry Buttercream Frosting
Yields enough to frost 12 cupcakes
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups confectioners (powdered) sugar
3-5 Tbls. seedless raspberry preserves or jelly
Using a stand mixer or a hand mixer, beat the butter until it is creamy. Sift in the powdered sugar and beat until smooth. On low add in the raspberry preserves until desired taste and color is achieved. Either spread or pipe onto cooled cupcakes. Enjoy!