Vanilla Cupcake with Raspberry Butter Cream Frosting

Cindy King

By
@CindyKing

You must love raspberries! The raspberry butter cream frosting goes really well with chocolate cupcakes.


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Comments:

Serves:

12

Prep:

30 Min

Cook:

20 Min

Ingredients

VANILLA CUPCAKE & RASPBERRY BUTTER CREAM FROSTING

1 c
granulated sugar
1 stick
un-salted butter, softened
2
eggs
2 tsp
vanilla extract
2 tsp
baking powder
1/8 tsp
salt
1 1/3 c
all purpose flour
1/3 c
whole milk

RASPBERRY BUTTER CREAM FROSTING

1 stick
unsalted butter, softened
½ c
raspberry preserves
½ tsp
vanilla extract
16oz box
powdered sugar
Pinch
salt
2 Tbsp
chocolate syrup

Directions Step-By-Step

1
Preheat your oven to 350 degrees. Lines your cupcake tin with liners and set aside.
2
In a mixing bowl cream together the sugar and butter. Add the eggs and vanilla and cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. Make sure you give everything a good stir from the bottom to incorporate any bit that wasn’t mixed. 1) Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside.
3
Pour the batter into your lined cupcake tin, make sure its only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.
4
HOW TO MAKE THE RASPBERRY BUTTER CREAM FROSTING
5
How to make the frosting combine together all the frosting ingredients except the fresh raspberries and mix together to combine. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the cupcakes. Top with a chocolate syrup.

About this Recipe

Course/Dish: Cakes