we interrupt this regularly scheduled crush month for cupcakes

raspberry cupcakes with chocolate buttercream

For the cupcakes:

  • 1 ½ cup cake flour, sifted
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 stick unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg, at room temperature
  • 2 large egg whites, at room temperature
  • ¼ cup buttermilk, at room temperature
  • 1/3 cup pureed fresh raspberries
  • 1 tsp vanilla

Preheat oven to 350 degrees.

Prepare a 12 cup cupcake pan with cupcake liners.

Whisk together flour, baking powder and salt. Set aside.
Mix the vanilla and raspberry puree with the milk and set aside.

Cream butter on medium until fluffy.

Add sugar and continue to beat until fully mixed.

Add egg and egg whites and mix on medium speed until blended.

Scrape down bowl.

Add half the flour mixture.

Add milk mixture and mix just until blended.

Scrape down bowl.

Add remaining flour mixture and mix just until blended. Scrape down bowl to make sure entire mixture is smooth.

Fill cupcake pan and bake for approximately 22 minutes 

Cool cupcakes completely on a wire rack.

For the frosting:

  • 2 sticks unsalted butter, at room temperature
  • 1 tsp vanilla
  • 3 cups powdered sugar
  • 1/4 cup unsweetened cocoa
  • 1-2 tbsp whipping cream

Cream butter on medium until fluffy.

On medium speed add the vanilla.

Add the cocoa then the powdered sugar one cup at a time.

Add the whipping cream 1 tbsp at a time.

Frost your cupcakes.

Nom.

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