Yellow Cupcakes with Raspberry Buttercream

By carvalhohm

Ingredients

• 1-1/2 cups sifted cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup butter
• 1 cup granulated sugar
• 1 egg
• 1 tablespoon pure vanilla extract
• 1/2 cup sour cream
• Raspberry Buttercream Icing

Details

Servings 12

Preparation

Step 1

Preheat oven to 350°. Prepare muffin pan with paper baking cups.

In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla to butter mixture, mixing until well combined. Add flour mixture alternately with sour cream, beating well after each addition. Continue beating 1 minute. Pour batter into muffin cups until they are 2/3 full.

Bake 17-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Transfer to a cooling grid; cool completely before icing.

*Raspberry Buttercream Icing*:

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine , softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (about 1 lbs.)
1/3 cup seedless raspberry preserves
Rose Icing Color , optional
1 pint fresh raspberries , optional

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add raspberry preserves and beat at medium speed until light and fluffy.

If desired, add a drop of Wilton Rose Icing Color to deepen the pink color. Ice cooled cupcakes. Garnish, if desired, with a fresh raspberry.