I couldn’t let the whole week go by without a sweet treat!
Where I was prepared last week by having candy, Spring and Easter treats all lined up for everyone, I have totally failed for this week. I realized I have no recipes planed to use up all of those Easter supper recipes. I have a ham bone in my freezer and plan to utilize it later but after the smorgasbord on Sunday, I just had to ration my ham recipes. Don’t get my wrong, I love ham but I already had things thawing and can very quickly get overloaded by the same thing a few days in a row (… in other words I had no forethought and had already made a big pot of chili. Duh).
So please forgive me and take a cupcake instead!
Raspberry Cupcakes
Cake recipe adapted from Cupcakes, Cupcakes, and more Cupcakes
Ingredients:
For the cakes:
- 3 cups flour
- 1 tbs baking powder
- 1/4 teas salt
- 1/4 teas baking soda
- 1/2 (one stick) butter, softened
- 1 cup sugar
- 1 tbs vanilla extract
- 2 eggs
- 1 1/2 cups buttermilk
Raspberry Cream Cheese frosting
- 8oz cream cheese
- 6 – 8 cups confectioners’ sugar
- 4 tbs raspberry jam
Preparation:
Preheat the oven to 325 degrees. Grease a muffin pan.
In a bowl, sift flour, baking powder, salt, and baking soda.
In a separate bowl, place butter and sugar, whip with an electric mixer at medium speed. Add the vanilla extract (scraping sides of bowl) until batter is light and airy.
Gradually add the dry ingredients and buttermilk, mixing well until batter is smooth.
Pour batter into prepared muffin tin so that cupcakes are no more than 2/3rds full.
Bake for 20-25 minutes, or until cakes are springy to the touch and a toothpick into the cupcake’s center comes out clean. Cool.
Meanwhile, prepare the icing. Beat the cream cheese with confectioners’ sugar and raspberry jam until well combined. Add more or less confectioners’ sugar as needed.
Pipe and enjoy!
I made these for the bake sale at my store but they didn’t sell nearly as quickly as a cupcake with cookie dough on the inside – which was a shame because these were pretty freakin awesome. I am not a fan of jams or jellys but it really worked for this cupcake.
I am going to get through the next few days with our pup-sitting and kick my feet up and relax. See you all again on Monday.
My name is Kita. I am a 20 something girl geek and website/graphic designer who can rock an apron like there is no tomorrow.
mmm that looks so good! i never would have thought to pair raspberry jam with cream cheese frosting!
I love the pretty color of that frosting! I need to try that!
Lovely cupcake. I like jams on cakes. Most popular cake filling in the UK is raspberry jam and buttercream. Top marks for this one.
Raspberry cream cheese frosting? Oh my goodness. Even the sound of that leaves me weak in the knees.
Those are so so pretty! I love that you used raspberry jam. I seriously love jelly and jams they are so yummy. Gorgeous cupcakes Kita!
Such a beautiful presentation of a raspberry cupcake. You have me craving one right now.
You are forgiven, because the color of the frosting is just too perfect! I always use raspberry jam on my pb&j sandwiches, so I always have some sitting around. I’ve got to try this frosting!
Cupcakes are always so fun to eat! I am loving the sound of these!!
Beautiful cupcakes! I wish I had one right now to nibble on!
If I was at the bake sale I would’ve bought your raspberry cupcakes because it’s the one berry I can never resist. Just says spring to me.
Lovely…..the raspberry frosting looks so good.
You are the cupcake queen:)These raspberry cupcakes look fabulous!!
I used that exact jam when I made up a recipe for raspberry cream cheese frosting. It turned out pretty excellent!
These look and sound fabulous! I think jam and cake are very good together! Thanks for sharing
So easy to make. Perfect activity for a lazy weekend. Great photos, by the way.
Oh, boy, I bet these are fabulous cupcakes with the buttermilk added. And adding jam to the icing is a fabulous idea
Ooh, sounds like a great flavor and what a lovely color!
Gorgeous cupcakes! The frosting sounds wonderful!
your piping skills are perfect. I love cupcakes but when it comes to frosting I have two left hands
(
cream cheese and raspberry – interesting and tempting combo.
thanks for sharing Kita