I love raspberries. I love all berries truthfully and summer is certainly the season for berries. Unfortunately because of all the rain and cold here, Britain hasn’t has a very good berry season. The brave little berries struggled through and made it to my grocery’s shelves where there were snapped up by me! I must admit I may have gone a bit overboard because I ended up with a fridge full of punnets! I found that of the three punnets of raspberries I could only eat so many straight from the fridge. I needed a new plan! I was making cupcakes for a farewell party at work so the raspberries had to go into them. I didn’t want to bake the raspberries and lose the freshness, so into the buttercream they went!
Vanilla Cupcakes with Raspberry Buttercream
- 1/2 cup unsalted butter, room temperature
- 2/3 cup granulated white sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Zest of 1 large lemon
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
- In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.
- With the mixer on low-speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
- Evenly fill the muffin cups with the batter and bake for about 17 – 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat-topped cupcakes then slice off the dome of each cupcake before frosting.
- 1/2 cup butter, softened
- 1/2 cup fresh raspberries
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 (16-oz.) package powdered sugar
- Beat first 4 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.
- Be sure to wash and thoroughly dry raspberries before adding to frosting.