Vanilla Cupcakes with Raspberry Cream Frosting

Cupcakes are so fun and easy to make. I love making different flavor combinations. And with just a plain vanilla recipe, you can dress it up or down anyway you like. The combinations are limitless.

And while I cannot take full credit for this recipe, as I based it on one I found in Family Circle Magazine, it has served me well.

I have made slight variations based on my baking this recipe. I don't think sifting dry ingredients is necessary and I've also changed amounts of certain ingredients and added others.

Vanilla Cupcakes

1 stick butter, softened
1 cup sugar
3 eggs
1 tsp vanilla
1/4 t salt
1 1/2 t baking powder
1 1/2 t baking soda
2 cups all purpose flour
3/4 c water

Place paper liners in muffin pans. Yields about 18 cupcakes, or 36 mini cupcakes.

Preheat oven to 325 degrees F.

In a large mixing bowl, combine softened butter and sugar, creaming together until smooth with a hand mixer or stand mixer. Once smooth, add eggs and beat well. Add vanilla, salt, baking soda and powder. Mix until well incorporated. Add ONE cup of the flour and mix well. Add ALL the water and mix again. Add last cup of flour and mix. Using a one ounce ice cream scooper, scoop batter into the paper liners. Bake at 325 degrees F for 20-25 minutes, or until baked through. You can test doneness by lightly pressing your finger in the middle of the cupcake. If you see a fingerprint, they are not done. if it bounces back, they are done. BUT BE CAREFUL. Obviously they are hot.

Remove from oven when done, allow to cool completely before frosting.


Raspberry Cream Frosting

1 1/2 c heavy whipping cream
1/2 c powdered sugar
1 1/2 t vanilla
1 cup fresh raspberries, mashed

In a large mixing bowl, using whisk attachment on your stand mixer, or using a hand mixer, beat heavy cream and powdered sugar, on low speed for the first minute, and turning speed to high, until stiff peaks form. Add vanilla and beat for another 30 seconds until well incorporated. In a separate bowl, mash fresh raspberries. Fold the raspberries gently into the whipped cream , trying not to deflate the cream's airiness. You can either pipe the frosting onto the cooled cupcakes, or if you are not brave enough, just use a butter knife and frost the top. Garnish the top with a fresh raspberry and dust with powdered sugar.

THESE CUPCAKES MUST BE KEPT IN FRIDGE AND COVERED. Whipped cream must be kept cold so keep these in the fridge please.