vanilla cupcake with raspberry butter cream frosting
(3 ratings)
You must love raspberries! The raspberry butter cream frosting goes really well with chocolate cupcakes.
(3 ratings)
yield
12 serving(s)
prep time
30 Min
cook time
20 Min
Ingredients For vanilla cupcake with raspberry butter cream frosting
- VANILLA CUPCAKE & RASPBERRY BUTTER CREAM FROSTING
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1 cgranulated sugar
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1 stickun-salted butter, softened
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2eggs
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2 tspvanilla extract
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2 tspbaking powder
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1/8 tspsalt
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1 1/3 call purpose flour
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1/3 cwhole milk
- RASPBERRY BUTTER CREAM FROSTING
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1 stickunsalted butter, softened
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½ craspberry preserves
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½ tspvanilla extract
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16oz boxpowdered sugar
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Pinchsalt
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2 Tbspchocolate syrup
How To Make vanilla cupcake with raspberry butter cream frosting
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1Preheat your oven to 350 degrees. Lines your cupcake tin with liners and set aside.
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2In a mixing bowl cream together the sugar and butter. Add the eggs and vanilla and cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. Make sure you give everything a good stir from the bottom to incorporate any bit that wasn’t mixed. 1) Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside.
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3Pour the batter into your lined cupcake tin, make sure its only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.
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4HOW TO MAKE THE RASPBERRY BUTTER CREAM FROSTING
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5How to make the frosting combine together all the frosting ingredients except the fresh raspberries and mix together to combine. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the cupcakes. Top with a chocolate syrup.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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