IT MIGHT SEEM to you that these are summer cupcakes. BUT IN FACT –> they are not. They are fall cupcakes. Because some raspberries are harvested during the fall. So yes, these are seasonally appropriate.
I just had to justify myself.
First. Is this not the cutest tea towel you’ve ever seen. I mean…really. SO CUTE! Thanks, Target! It’s also, like, literally a tea towel because there’s tea cups all over it 😱
Second. GOLD FLATWARE! My new obsession.
Third. It has been FOREVER since I’ve posted a dessert recipe! Geez Louise, who even am I?! I’ve been much more into cooking lately. Again, who even am I?! We’re making up for it right now.
Fourth. I LOVE THESE CUPCAKES!! Maybe they could be a nontraditional Thanksgiving dessert, eh?? The Thanksgiving table needs more cupcakes. Let’s agree to make that happen. Also, I have hardly thought about Thanksgiving at ALL this year! Oops. 😬 I do have some fun Thanksgiving things coming your way next week, though! Have no fear.
Fifth. Has anyone ever seen the I Love Lucy episode where Ricky and Fred “switch places” with Lucy and Ethel and the girls have to bring home the bacon and the boys have to be all domestic?! Gosh, one of my favorite episodes. I love the part where Fred makes a layer cake that’s flat as a disc because he baked the frosting inside 😂
Okay, done with the numbers now.
These cupcakes have a really light, fluffy, vanilla cake base (if you’re a batter lover –> the batter is AMAZING) and are topped with a raspberry buttercream – no extracts or artificial flavors/colors thanks to freeze dried raspberry powder! I just bought a bag of freeze-dried raspberries at TJ’s and ground it all up super fine in my food processor. Easy, right?! Interestingly enough, the acid in the raspberries creates a really interesting texture in the frosting, a sort of light & fluffy & airy thing going on? I’m doing a horrible job of explaining it. I wasn’t sure if I liked it at first, but as I kept eating it, although it was different, it was undeniably totally delicious.
My first round at making raspberry cupcakes, I tried to put some raspberry powder in the cake, too. Lord, were they ugly, and they did nooooot turn out well, bless their homely little grey hearts. Again, the acid was doing some funny chemically things, but what kind of things I cannot tell you because I failed chemistry. Yep. Moving on. Second round, scratched the raspberry powder in the cake and just used it for the frosting. And here we are!
Makes about 18 cupcakes
1 c sugar
1/2 c canola oil
2 t vanilla
1/2 c full-fat sour cream
1/2 c low-fat buttermilk
1 t baking powder
1 t baking soda
1/2 t salt
1 1/2 c all-purpose flour
for the frosting:
3/4 c unsalted butter, room temperature
1-2 T freeze dried raspberry powder (to taste)
1/4 c heavy cream
3 c powdered sugar
Preheat oven to 350.
In the bowl of a stand mixer fitted with a cookie paddle, or with a large bowl & a hand mixer, beat together the sugar, canola oil, and eggs for about 2-3 minutes, until light and airy. Add in the vanilla, sour cream, and buttermilk, and mix until well combined.
In another bowl, whisk together the baking powder, baking soda, salt, and flour. Slowly incorporate into the liquid mixture, mixing until just combined.
Pour batter 2/3 way full into a prepared cupcake pan lined with paper cupcake liner things (??) and bake for 13-15 minutes. Do not overbake!!! Let sit in the pan for about 5 minutes, and then let cool the rest of the way on a wire rack.
For the frosting:
Cream together the butter, 1 T of the raspberry powder, heavy cream, and 2 c of the powdered sugar, about 2-3 minutes. If the frosting is too thin or buttery, add more powdered sugar. It it feels too thick, add more cream. Frost the cupcakes when they are completely cooled & enjoy!