Raspberry Cupcakes with Raspberry Buttercream
Prep time: 
Cook time: 
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Serves: 20 cupcakes
Tender, delicious vanilla cupcakes bursting with raspberries, topped with raspberry buttercream and decorated with chocolate hearts.
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 2/3 cups sugar
  • 3/4 cup butter – room temperature
  • 3 large eggs – room temperature
  • 2 teaspoons vanilla
  • 1 cup buttermilk (scant 1 cup of milk with 1 tablespoon vinegar)
  • 2 cups raspberries
  1. Preheat oven to 350 degrees.
  2. Put butter and sugar in your mixing bowl fitted with the wire whisk. Beat together until light and fluffy.
  3. Add eggs one at a time and mix in thoroughly before added another egg. Add vanilla.
  4. Mix together the flour, baking powder and salt.
  5. Add 1/3 of the flour mixture and 1/3 of the buttermilk. Mix until incorporated. Repeat 2 times.
  6. Fold in raspberries with a spatula. Scoop out batter into cupcake liners.
  7. Bake for 18 - 20 minutes or until cupcakes spring back when touched lightly in the center. Cool.
  8. Note: I used a package of frozen raspberries to make these. One package is enough for both the cupcakes and frosting. You need 3 cups of raspberries to make this recipe.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2014/01/09/raspberry-cupcakes-raspberry-buttercream/