2 cups Raspberry Balsamic Vinegar
1 cup raspberries, pureed (plus a couple extra for garnish)
2 cups cream cheese frosting
1 box vanilla or chocolate cake mix
Bring raspberry balsamic vinegar to a simmer in a medium stock pot. Simmer for 8-10 minutes or until it is reduced by half. Let cool to room temperature to a slightly thickened syrup.
In a medium bowl fold pureed raspberries together with cream cheese frosting until smooth and blended.
Prepare cake batter according to manufacturer’s instructions and preheat oven to 350°F. Portion batter into cupcake cups and swirl in reduced balsamic using a toothpick. Bake according to instructions and let cool. Top with raspberry cream cheese frosting and drizzle with remaining vinegar before serving.