Today I made some yummy homemade vanilla cupcakes with a raspberry buttercream frosting. I have literally been dying to try this recipe for several weeks.Today I finally had the time to prepare them. I found this yummy recipe on laurainthekitchen.com. They are so easy to make and delicious. Everyone will think you got them from a fancy bakery because they look so pretty. If you don’t like raspberries you could substitute blueberries or strawberries in this recipe. I chose to make the raspberry because I just love raspberries. I purchased some organic raspberry preserves to use in the frosting. I didn’t have any vanilla extract so I used some Davinci gourmet vanilla syrup instead. These cupcakes are to die for. I hope you try this recipe.
First step is to preheat your oven to 350 degrees.
Beat 1 cup of sugar and 1 stick of unsalted butter in mixer until creamy. I used my fabulous Kitchen Aid mixer for this recipe.
Now add 2 eggs and 2 tsp of vanilla extract. Add 1 1/3 cup of all purpose flour, 2 tsp of baking powder and 1/3 tsp salt. Mix on low and add milk. Mix just until flour is Incorporated. It is very important to not over mix your batter.I used pastel cupcake liners for this recipe. I used an ice cream scoop to put the batter into the liners. Only fill your liners 3/4 of te way full because the cupcakes will rise.Bake at 350 degrees for 20 minutes. Remove from oven and let cool for 45 minutes while you prepare the frosting.In stand mixer add 4 cups powdered sugar, 1 stick unsalted soft butter, 1/2 tsp vanilla and 1/2 cup raspberry preserves I used organic raspberries and preserves in this recipe.Mix until thick and creamy.
Pipe buttercream with a large star tip in round circles on cupcakes. Top with fresh raspberries. Eat and enjoy.
This recipe was adapted from laurainthekitchen.com
Vanilla Cupcakes & Raspberry Buttercream Frosting
1 stick unsalted butter
1 cup sugar
2 tsp vanilla extract
1/1/3 cup flour
2 tsp baking powder
1/3 tsp salt
1/3 cup milk