For the cupcakes:
1 1/4 cup unbleached flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup milk
1 tsp vanilla extract
6 tbsp butter, room temperature
3/4 cup sugar
2 large eggs
1 1/2 cups fresh raspberries (approx.)
For the icing:
4 oz cream cheese, room temperature
1/4 cup butter, room temperature
the juice from 1/4 cup raspberries, pressed through a sieve
1/3 cup icing sugar
1. Preheat oven to 350° F. Mix together flour, baking powder and the salt.
Stir together milk and vanilla in a separate bowl.
2. Beat the butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With mixer running, add the eggs, one at a time. Beat in flour mixture in 3 additions, alternating twice with the milk mixture.
3. Line a standard muffin tin with baking cups. Fill each with 1 tbsp of batter, add about 8 or 9 raspberries, and 2 tbsp of additional batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin, on a rack.
4. Make the frosting: Beat the cream cheese together with the butter until smooth and fluffy, slowly add the raspberry juice, beat until smooth. Slowly add the icing sugar and continue to beat until smooth.
You may have to refrigerate the buttercream until it is thick enough to ice the cupcakes.
Top the cooled cupcakes with the buttercream and a few fresh raspberries, and enjoy! Yum!!
Makes 12 cupcakes.