1 Cup Sugar
1/2 cup Butter, softened
2 tsp Vanilla Extract
2 tsp Baking Powder
1/8 tsp Salt
1 1/3 Cups All Purpose Flour,and sift it please.:)
1/3 Cup Whole Milk
For the Frosting:
1 /2 cup Unsalted Butter, softened
½ cup Raspberry Preserves
½ tsp Vanilla Extract
1 16oz Box of Powdered Sugar
Pinch of salt
1) Preheat your oven to 180 degrees. Line your cupcake tin with liners and set aside.
2) In a mixing bowl fitted with a paddle attachment, 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!
3)with an ice cream scoop, Scoop 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.
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.
original recipe adapted from laurainthekitchen.com