Raspberry-Vanilla Cupcakes

Raspberry-Vanilla Cupcakes

A little over a week ago, a friend of mine took a job in D.C. To celebrate and wish her well, I made some raspberry-vanilla cupcakes. The batter that I used is my old standby, a recipe from a few years ago in Southern Living magazine. I cook a lot out of Southern Living because my success rate tends to be higher with their recipes (and their sister publication Cooking Light too). As usual when I work in the kitchen, Scout stayed close by, hoping for a raspberry to roll off the counter and into her mouth.

When the little cakes came out of the oven, they filled the kitchen with that wonderful sweet smell that reminds me of birthdays at home. Bryan became the official taste tester and declared them possibly my best batch yet! The girls and I devoured them the next day, licking bright pink frosting from our fingertips without a drop of shame. I hope you enjoy them too!

Raspberry-Vanilla Cupcakes

Based on recipes from Southern Living magazine

  • BATTER
    2 cups granulated sugar
    1 cup salted butter
    2 large eggs
    2 teaspoons fresh lemon juice
    1 teaspoon vanilla extract
    2 1/2 cups cake flour (I use Swann’s and recommend it!)
    1/2 teaspoon baking soda
    1 cup buttermilk (I use nonfat and it works just fine.)
    24 paper baking cups
  • FROSTING
    1/2 cup butter, softened
    1/2 cup fresh raspberries, washed and thoroughly dried
    1 teaspoon vanilla extract
    1/8 teaspoon salt
    1 (16-oz.) package powdered sugar
  • GARNISH
    Fresh raspberries
  1. Prepare Batter: Preheat oven to 350°. Beat sugar and butter at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in lemon juice and vanilla.
  2. Combine flour and baking soda in a small bowl; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at medium speed just until blended after each addition. Place 24 paper baking cups in muffin pans. Spoon batter into baking cups, filling two-thirds full.
  3. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center of cupcakes comes out clean. Cool in pans on a wire rack 10 minutes. Remove cupcakes from pans to wire rack, and cool 45 minutes or until completely cool.
  4. Prepare Frosting: Beat butter and next 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
  5. Place frosting in a zip-top plastic freezer bag. Cut off 1 corner of bag to make a hole (about 1 inch in diameter). Squeeze frosting on top of each cupcake. Top with fresh raspberries for garnish, if desired.

My Tip

When adding the flour mixture (Step 2), make sure that you don’t overbeat. Add the flour and then the buttermilk just as the previous addition is almost completely blended—but not quite all the way. Waiting until each addition is completely blended will increase your chances of overbeating the batter.

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