Raspberry Cupcakes with Raspberry Buttercream

I love a good cupcake - especially one that tastes so fresh & delicious. The raspberries turned the cupcake a bit of a blue colour, but the icing was a nice rich pink colour. They were very delicious!! I will definitely be making these again..


Raspberry Cupcakes with Raspberry Buttercream
(adapted from a recipe from Fake Ginger)

For the cupcakes:

• 2 1/2 cup cake flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 1/4 cup sugar
• 2 eggs
• 1/3 cup buttermilk
• 1/4 cup oil
• 1 teaspoon vanilla extract
• 2 cup chopped raspberries  *all I had was frozen, so l drained off a little of the liquid as they began to thaw
• For the frosting:
• 1 stick butter, softened
• 1 pound powdered sugar
• 1 cup chopped raspberries

Instructions

To make the cupcakes:

1. Preheat oven to 350 degrees and prepare 2 cupcake pans.
2. Sift flour, salt, and baking soda in medium bowl.
3. In bowl of mixer, cream butter and sugar until fluffy. Add eggs one at a time until combined. Add buttermilk, oil and vanilla until combined. Add flour mixture and stir until just combined. Fold in berries.
4. Fill cupcake pans 3/4 way. Bake for 20 minutes. Allow to cool completely before frosting.

To make the frosting:

1. Use a mixer to beat butter until light and fluffy. Add in powdered sugar a little at a time until you reach a slightly stiffer consistency then you wanted. Blend the raspberries into the mixture. The raspberry juices should thin out your buttercream a little bit, add more powdered sugar if needed.

ENJOY!!! (and share if you want!)