Raspberry Cupcakes Frosting (Print Version)

# Ingredients:

→ Cupcake Batter

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

→ Frosting

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

# Instructions:

01 - Heat your oven to 350°F (175°C) and pop paper liners into a muffin tin.
02 - Toss the flour, sugar, salt, baking soda, and baking powder into a medium bowl. Set it aside for later.
03 - Use a large bowl to beat the butter with the egg until smooth and fluffy.
04 - Pour the buttermilk and vanilla into the creamy mixture, then stir until smooth.
05 - Slowly add the dry mix into the wet mixture. Stir just until everything's combined.
06 - Gently stir in the raspberries, trying not to squish them too much.
07 - Spoon the batter evenly into the paper liners, filling each about 2/3 of the way.
08 - Bake in the oven for roughly 18-20 minutes, or until a toothpick comes out clean when poked in the center.
09 - Pull the cupcakes out and place them on a rack to cool all the way down.
10 - In a big mixing bowl, whip the softened cream cheese and butter together until it's light and smooth.
11 - Bit by bit, mix in the powdered sugar and beat until it turns creamy.
12 - Stir the mashed raspberries and vanilla into the frosting until it's silky and bright.
13 - Spread or pipe the frosting onto completely cooled cupcakes. Get as fancy as you like!

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