Vanilla Cupcakes with Raspberry Cream Cheese Frosting

I made cupcakes for a baby shower last night and they turned out awesome.  I wanted to do a vanilla cake, but needed a good recipe so I called my mom (the queen of baking) and asked what she uses.  This is a recipe from Martha and I was surprised how simple the recipe was.  The cake is really flavorful and buttery.  I will be using this recipe for any vanilla cake from now on!

Vanilla Cupcakes with Raspberry Cream Cheese Frosting

*yields just over 2 dozen cupcakes

Ingredients

1 cup (2 sticks) unsalted butter, room temperature

2 1/2 cups all-purpose flour (spooned and leveled)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cups sugar

2 large eggs plus 3 large egg yolks

2 teaspoons pure vanilla extract

1 cup low-fat buttermilk*

Directions 

 Preheat oven to 350 degrees 

In a medium bowl, whisk flour, baking powder, baking soda, and salt.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.

 

Pour batter into cupcake liners (a little over half way).  

 

Bake until toothpick comes out clean.  In my oven they took roughly 16 minutes.

 

*to make a quick buttermilk, measure one cup of milk and put one tablespoon of lemon juice in it.  Let sit for 5 minutes.  It will curdle a bit and you can use this for buttermilk.*

Click here for original recipe

 

Raspberry Cream Cheese Frosting

I got the idea for this recipe at the blog Family Favorite recipes

 

Ingredients

1 stick REAL butter

8 oz. cream cheese

1 cup frozen raspberries, thawed (pat so you remove some of the juice)

1- 1 1/2 lb. powdered sugar

Directions

 

With electric mixer, mix cream cheese & butter.  

Add powdered sugar a little at a time.

Add frozen raspberries

The raspberries will thin out the frosting so you may need to add more powdered sugar to get the consistency you like.

I also added a couple tablespoons of raspberry jam because I had it in the fridge!