Ingredients Jump to Instructions ↓

  1. 3/4 cup sugar

  2. 11/2 tsp baking powder

  3. 1/4 tsp salt

  4. 2 large eggs

  5. 1/2 cup milk

  6. 11/3 cup all-purpose flour Raspberry Buttercream

  7. 1 stick (1/2 cup) unsalted butter, softened

  8. 4 cups confectioners' sugar

  9. 4 Tbsp milk

  10. 1 tsp raspberry or vanilla extract

  11. 1/2 tsp salt Red or pink gel or liquid food color

Instructions Jump to Ingredients ↑

  1. Heat oven to 350ºF. Line mini– muffin pans with paper liners. (Don’t worry if you only have one pan. After baking a batch, remove baked cupcakes to rack. Then place the pan in your freezer to cool quickly before lining and baking the next batch.) 2. Beat butter, sugar, baking powder and salt in a large bowl with electric mixer on high speed 1 minute. Add eggs, one at a time, beating after each. Stir extract into milk. Beat in flour in three parts, alternating with milk, just until blended. Spoon 1 Tbsp into each muffin cup.

  2. Bake 15 minutes or until wooden pick inserted in center comes out clean. Let cool in pan on wire rack 5 minutes before removing from pan to rack. Cool completely.

  3. Raspberry Buttercream: Beat all ingredients in medium bowl with electric mixer on medium speed until blended. Then increase speed to high; beat until light and fluffy. Tint pink if desired. Frost cupcakes. Tip: Bake and frost these the day before— they’ll still taste fresh. Store in an airtight container in refrigerator. Serve at room temperature.


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