Raspberry Red Velvet Cupcakes

a luscious twist on a classic!  makes 24

Cake
2 1/4 c. sifted cake flour
1/4 c. Dutch-process cocoa powder
1/2 tsp. salt

1/2 c. ( 1 stick) unsalted butter, at room temperature
1 1/2 c. sugar
2 lg eggs, at room temperature
*2 T. ( 1 oz ) liquid red food coloring
1 tsp. vanilla extract
1 c. buttermilk, at room temperature
2 T.  Chambord raspberry liqueur

2 tsp. distilled white vinegar
1 tsp. baking soda

* Raspberry Filling 
3 c. frozen raspberries
2 T. cornstarch
1/2 c. sugar
4 T lemon juice

** Chambord Cream Cheese Frosting
2  8-oz pkgs cream cheese, softened
1/2 c. ( 1 stick) butter, room temp.
3 c. sifted confectioners sugar
pinch of salt
1 tsp. vanilla
2 T. Chambord raspberry liqueur

Preheat the oven to 350 degrees F.  Place 24 paper cupcake liners in muffin tins.

* Raspberry Filling
In a small saucepan, combine all of the ingredients and slowly bring to a boil over medium-high heat, stirring until thickened. Let cool completely. 
*Cake
Sift together the flour, cocoa,  and salt into a bowl.
In a stand mixer with paddle attachment, beat butter at low speed until creamy. Add sugar; blend at medium speed, scraping bowl occasionally, until fluffy, about 3 minutes.  Add eggs, 1 at a time, mixing well after each.  Scrape bowl; add food coloring, vanilla, and Chambord and mix well.   On low speed, mix in 1/3 of the flour mixture, then 1/2 the buttermilk, 1/3 of the flour, the other 1/2 of the buttermilk, and finally the remaining flour.  In a small bowl, stir together the vinegar and baking soda. Add to batter, stirring well to combine.  Fill cupcake cups about 3/4 full of batter.  Bake in preheated oven for 18-20 minutes.  The cupcakes are done when a toothpick inserted in the center comes out clean. 

Remove from oven and cool on a wire rack for 10 minutes, then remove cupcakes and allow to cool completely.

Fit a pastry bag with a tip with a long, narrow tip and fill with cooled raspberry filling. Insert tip into center of cooled cupcakes and squeeze in about 1 T. filling. Cupcakes will bulge slightly and filling ooze out of top.

*Frosting
In stand mixer with paddle attachment, beat cream cheese and butter at medium speed until smooth, about 1 minute.  Slowly add sugar and beat to combine, then add salt, vanilla, and Chambord. Blend on low speed about 30 seconds, then beat on medium-high until fluffy.

Use pastry bag fitted with decorating tip to swirl frosting onto top of filled cupcakes, or use spoon to drop a dollop of cream cheese frosting on top.  Top with a fresh raspberry, if desired.