Semi-Homemade Gluten-Free Cupcakes

I like to focus on what I can do well...and do it really well.  What I can't be an expert in, I like to minimize. So, when it came time for me to whip up some desserts for Kalli's baby shower this past weekend, I took to the shelves in the g-free aisle at HyVee for some help.  I made two dozen vanilla cupcakes using Bob's Red Mill Gluten-Free Vanilla Cake Mix.  When they were done baking, I let them cool.  Then, I cut out the center of the cupcakes and filled them with a raspberry filling using some frozen strawberries from my mother-in-law's garden last year.  (Side note:  the filling recipe could have been reduced to make only 1/4 of the recipe and I still would have excess.)  To make them look fancy, I piped some lovely store-bought Vanilla Pillsbury Frosting.  Then, I sprinkled them with some Wilton pink sparkles.  Basically, it was a Sandra-Lee-style g-free baking experience.  But, the cupcakes turned out perfectly and they were tasty.  So, win-win!