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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Rating:
★★★★★ 3 votes
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

Step-By-Step

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

2In 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.

3Pour 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.

4HOW TO MAKE THE RASPBERRY BUTTER CREAM FROSTING

5How 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