Buttery Vanilla Cupcakes with Raspberry Buttercream | Joanne Eats Well With Others

Name: Buttery Vanilla Cupcakes with Raspberry Buttercream | Joanne Eats Well With Others
Ingredients: 1½ cups cake flour; ½ tsp baking powder; ¼ tsp baking soda; 1 tsp kosher salt; ½ cup buttermilk, room temperature; 1 tsp vanilla extract; 9 tbsp unsalted butter, softened; 1 cup sugar; 1 large egg + 2 large egg yolks; 38 + 38 g granulated sugar, divided; 63 g egg yolks; 75 g whole milk; 250 g unsalted butter, cut into ½ inch pieces, at room temperature; 20 g freeze-dried raspberry powder

"Fluffy, buttery vanilla cupcakes are topped with a sweet-tart raspberry buttercream made from freeze-dried raspberries...."

INGREDIENTS

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1½ cups cake flour

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½ tsp baking powder

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¼ tsp baking soda

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1 tsp kosher salt

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½ cup buttermilk, room temperature

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1 tsp vanilla extract

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9 tbsp unsalted butter, softened

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1 cup sugar

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1 large egg + 2 large egg yolks

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38 + 38 g granulated sugar, divided

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63 g egg yolks

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75 g whole milk

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250 g unsalted butter, cut into ½ inch pieces, at room temperature

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20 g freeze-dried raspberry powder

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