Raspberry Cupcakes Creamy Frosting (Print Version)

# Ingredients:

→ Cupcake Batter

01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 1 large egg
08 - 1/2 cup buttermilk
09 - 1 teaspoon vanilla extract
10 - 1/2 cup fresh raspberries

→ Frosting

11 - 8 ounces cream cheese, softened
12 - 1/4 cup unsalted butter, softened
13 - 2 cups powdered sugar
14 - 1 teaspoon vanilla extract
15 - 1/4 cup fresh raspberries, mashed

# Instructions:

01 - Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 - In a medium bowl, combine the flour, sugar, baking soda, baking powder, and salt. Set aside.
03 - In a separate large bowl, beat together the butter and egg until creamy and smooth.
04 - Add the buttermilk and vanilla extract to the wet mixture, and mix until combined.
05 - Gradually add the dry ingredients to the wet ingredients and stir until just combined.
06 - Gently fold in the fresh raspberries, being careful not to crush them too much.
07 - Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
08 - Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
09 - Remove from the oven and let cupcakes cool completely on a wire rack.
10 - In a large bowl, beat the cream cheese and butter together until smooth and fluffy.
11 - Gradually add the powdered sugar and continue beating until smooth.
12 - Stir in the vanilla extract and mashed raspberries, mixing until the frosting is smooth and creamy.
13 - Once the cupcakes have cooled, pipe or spread the frosting generously on top of each cupcake.

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