Vanilla Cupcake with Raspberry Frosting

By carvalhohm

Ingredients

• Frosting:
• 1 Cup Granulated Sugar
• 1 Stick Unsalted Butter, softened
• 2 Eggs
• 2 tsp Vanilla Extract
• 2 tsp Baking Powder
• 1/8 tsp Salt
• 1 1/3 Cups All Purpose Flour
• 1/3 Cup Whole Milk
• 1 Stick of Unsalted Butter, softened
• 1/2 cup Raspberry Preserves
• 1/2 tsp Vanilla Extract
• 1 16oz Box of Powdered Sugar
• Fresh Raspberries, for garnishing

Details

Servings 12
Adapted from laurainthekitchen.com

Preparation

Step 1

1) Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside.

2) In mixing bowl fitted with paddle attachment, cream together sugar and butter. Add eggs and vanilla and cream together until you get smooth mixture. Add dry ingredients and with speed on low mix together and slowly add milk and just mix everything to combine. DO NOT OVERMIX! Make sure you give everything a good stir with spatula from bottom to incorporate any bit that wasn'’t mixed.

3) Scoop batter into your lined cupcake tin, make sure its only filled ¾ of way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.

4) To make frosting combine together all frosting ingredients except fresh raspberries and mix together to combine. Add frosting in piping bag fitted with large star tip and pipe frosting onto cupcakes. Top with few fresh raspberries.