Yellow Cupcakes with Raspberry Buttercream Recipe

Refreshing in looks and taste, these sour cream batter cupcakes get their blast of flavor from raspberry preserves mixed into the icing. Perfect for dessert when the girls get together, or as a simple snack with the kids.
Makes: 12 cupcakes.
Skill Level: None
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Step 1

Preheat oven to 350°F. Prepare muffin pan with paper baking cups.

Step 2

In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla to butter mixture, mixing until well combined. Add flour mixture alternately with sour cream, beating well after each addition. Continue beating 1 minute. Pour batter into muffin cups until they are 2/3 full.

Step 3

Bake 17-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Transfer to a cooling grid; cool completely before icing.

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sifted cake flour

1-1/2 cups sifted cake flour

baking powder

1 teaspoon baking powder


1/4 teaspoon salt


1/3 cup butter

granulated sugar

1 cup granulated sugar


1 egg

sour cream

1/2 cup sour cream




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Yellow Cupcakes with Raspberry Buttercream is rated 4.6 out of 5 by 23.
Rated 2 out of 5 by from I truly love the taste of biting into a warm cupcake with decadent frosting. But honestly I have always had trouble maintaining the buttercream from melting. The frosting became so difficult to use, that i couldn't even frost the cupcakes, without the frosting melting off. So, i don't recommend these.
Date published: 2012-06-30
Rated 2 out of 5 by from I decided to use the yellow cupcake recipe with chocolate frosting. I didnt use the raspberry buttercream, although it sounded delightful. To me, the yellow cupcakes were dry and they didnt rise. I was a little surprised to see that the only liquid in the batter was sour cream but i went with it. Im not an expert but i wont be using this recipe again.
Date published: 2012-05-19
Rated 5 out of 5 by from I had never done a cake from scratch- it was very easy! It is definately more dense compared to a box mix. The Flavor was awesome! I paired it with the ras. butter cream as suggested as well as a ghirardeli choc buttercream frosting that I made using the wilton boxed icing mix and 3/4 c of the chocolate cocoa. They were the favorite of the 4 flavors offered at our pary! I may not use a boxed mix again!
Date published: 2011-05-13
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