Vanilla cupcakes with raspberry butter cream recipe

0 likes 0 comments Recipe by Danielle Joy

1 cup Splenda sugar
1 stick unsalted butter, softened
2 whole eggs
2 tsp vanilla extract
2 tsp baking powder
1 salt
1 1/3 cups flour
1/3 cup whole milk

(for the frosting:)
1 stick of unsalted butter, softened
1/2 cup raspberry preserves
1/2 tsp vanilla extract
5 fresh raspberries for garnishing
1 box of Splenda sugar
1 pinch of salt

Prep. Time → 10 min

Cook Time → 20 min

1. 1. Take your butter, and put in mixer. And the sugar: cream together.

2. 2. Add the eggs, and vanilla extract. Mix again: add flour, and baking powder and salt. Mix: while slowly adding milk: don't over mix:

3. 3. Take a muffin cupcake pan, and add cupcake liners. (pretty ones ^^) spray with non stick cooking spray.

4. 4. Scoop cupcake batter halfway in Pan liners. Put in 350* for 20 mins. Let cool for 45 mins. :)

5. (For frosting:)

6. 5.Add butter in mixer: and the 1 box of sugar:

7. 6.put in vanilla extract. Pinch of salt: and raspberry perseves. Mix together:

8. 7.put cupcakes on cake stand:

9. 8.put frosting in frosting bag. Frost the cupcake. Top with fresh red rapberries

desserts, baking, cooking, cupcakes, vanilla cupcakes February 24, 2017 16:35

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Danielle Joy
“I’m 22, I’m passionate about cooking; I continue what I love to do, and my biggest reward and joy is that I help people get over their fear of the kitchen, and become passionate about it. ”
27 years old
United States