Raspberry Cupcakes

My ward Relief Society had a cupcake throwdown this month and I wanted to make something super yummy and different.  I was looking at Our Best Bites and thought the Strawberry cupcakes were the perfect choice; light and springy and delicious to boot!  Having made them for Valentine's Day, I liked them, but thought that a variation would be fun, enter the flavorful raspberry!

Raspberry Cupcakes
Recipe from Our Best Bites, adapted by hollidaisy


2 3/4 c. all-purpose flour
1/2 c. cake flour
1 Tbsp. baking powder
1 tsp. salt
2 sticks butter, softened
2 1/4 c. sugar
3 large eggs
1 egg white
1 c. buttermilk
1 1/2 tsp. vanilla extract
1 lb. raspberries pureed


1 Recipe Super Cheesy Cream Cheese Frosting
30 Fresh Raspberries for tops


Preheat oven to 350 degrees.  Line a metal muffin pan with paper lines.  Whisk flour, cake flour, baking powder, and salt in medium bowl.  


Cream butter and sugar in mixer until light and fluffy (around 3 minutes).  Add eggs and egg white, one at a time, beating after every addition.


Reduce spee to low.  Combine buttermilk and vanilla and set aside.  Add dry ingredients to creamed mixture in 3 additions, alternating with the milk mixture; end with dry ingredients.  Fold in berries.  Scrape the sides of the bowl to make sure its all mixed in.  Divide batter among muffin cups, filling about 2/3 full. 

As you can see, my photography isn't the greatest.  Hopefully the cupcakes speak louder than my skills.
Also, these were mini cupcakes for the competition, my big ones got destroyed by my 18 month old.

Bake until set, around 22-25 minutes.  Allow to cool in muffin tins.  Top with a swirl of frosting and a plump fresh raspberry and hope that no curious toddlers come around to ruin all your hard work!  


Now go enjoy a cupcake! You deserve it!