Yum yum. This recipe is ideal for any kind of celebration. I hope this will be your favourite cupcake to decorate your table. I make these so often because they so delicious and always bring a sweet reaction to the party. Decorate with berries or chocolate.
Good luck 😉
This picture is my Very 1st cupcake’s picture 😉 
Ingredients:
1. Raspberry frosting:
–1/2 cup unsalted butter softened
– 1/2 cup raspberry preserves
– 1/2 tsp Vanilla Extract
– 2 cups powdered sugar (icing sugar)
– Fresh raspberry or any berries for topping
2. Cupcake:
– 1 cup granulated sugar
– 1 stick unsalted butter softened
– 2 eggs
– 2 tsp Vanilla Extract
– 2 tsp Baking Powder
– pinch of Salt
– 1 1/3 cups All-Purpose Flour
1/3 Cup Whole Milk
To make:
1. Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside
2. In a mixing bowl, put 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. DO NOT OVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn’t mixed.
3. Scoop the batter into your lined cupcake tin, make sure it’s only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.
4. 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.
5. Top with a few fresh raspberries and dive in!
Enjoy 😉
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