Mini Raspberry Cupcakes Recipe
Additional Information
Step 1
Preheat oven to 350°F. Prepare mega mini muffin pan with mini baking cups.
Step 2
In medium bowl, combine flour, baking powder and salt.
Step 3
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Add flour mixture alternately with milk; blend until just combined. Fill baking cups 2/3 full with batter.
Step 4
Bake 11-13 minutes, rotating pan after 5 minutes, or until toothpick inserted in center of cakes comes out clean. Cool in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
Step 5
For buttercream, place raspberries in the bowl of a food processor and pulse until a fine powder forms. Sift raspberry powder with confectioners’ sugar, discarding any seeds.
Step 6
In large bowl, beat butter with electric mixer on medium speed until smooth. Gradually add sugar mixture, 1 cup at a time, beating well after each addition (icing will appear dry). Add 2 tablespoons milk; beat on medium speed until light and fluffy, adding 1 additional tablespoon milk if needed. Ice cupcakes and top with sprinkles, if using.
Products
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
butter, softened (1/2 cup (1 stick) for cupcakes, 1 cup (2 sticks) for frosting)
1 cup granulated sugar
2 Eggs
milk (2/3 cup for cupcakes, 2-3 tablespoons)
1 cup freeze-dried raspberries