Happy Birthday – Raspberry Vanilla Cupcakes

I have been in a serious baking mood lately. These awesome raspberry vanilla cupcakes are delicious and just in time for my birthday! I’m excited to spending the day at the spa with my family, then out to dinner tonight! It should be a great day.

Ingredients:

VANILLA CUPCAKES

1 and 2/3 cup flour
1/2 tea baking powder
1/4 tea baking soda
1/2 tea salt
1 cup granulated sugar
1/2 cup unsalted butter ( room temp )
2 egg whites
1/4 cup vanilla Greek yogurt
3/4 cup milk
2 Tbsp of Hazelnut flavoring
2 tea vanilla extract

Directions:

Preheat oven to 350F degrees.
Line muffin tin with 12 cupcake liners. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
Add butter and sugar and whisk mixture will be gritty. Whisk in egg whites, yogurt, milk, and vanilla, Hazelnut extract until well mixed
Slowly mix dry ingredients into the wet ingredients until no lumps remain.
Fill the 12 cupcake liners and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool.

Raspberry FROSTING
1 cup unsalted butter ( room temp )
4-5 cups powder sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1 cup raspberries

Beat butter on med speed for about 3-4 minutes until completely smooth and creamy.
Add powder sugar, cream, and vanilla while the mixer is running. Increase to high speed and beat for 1 minute. Add the raspberries and beat 2 full minutes.
Add more powdered sugar if frosting is too thin or looks wet.

Print

Raspberry Vanilla Cupcakes

Prep Time 7 hours hours 26 minutes minutes

Cook Time 7 hours hours 26 minutes minutes

Servings 0

Calories

Ingredients

• VANILLA CUPCAKES
• 1 and 2/3 cup flour
• 1/2 tea baking powder
• 1/4 tea baking soda
• 1/2 tea salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter room temp
• 2 egg whites
• 1/4 cup vanilla Greek yogurt
• 3/4 cup milk
• 2 Tbsp of Hazelnut flavoring
• 2 tea vanilla extract
• 1 cup unsalted butter room temp
• 4-5 cups powder sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup raspberries

Instructions

• Preheat oven to 350F degrees.
• Line muffin tin with 12 cupcake liners. Set aside.
• In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
• Add butter and sugar and whisk mixture will be gritty. Whisk in egg whites, yogurt, milk, and vanilla, Hazelnut extract until well mixed
• Slowly mix dry ingredients into the wet ingredients until no lumps remain.
• Fill the 12 cupcake liners and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
• Allow to cool.
• Frosting
• Beat butter on med speed for about 3-4 minutes until completely smooth and creamy.
• Add powder sugar, cream, and vanilla while the mixer is running. Increase to high speed and beat for 1 minute. Add the raspberries and beat 2 full minutes.
• Add more powdered sugar if frosting is too thin or looks wet.

Nutrition Facts

Raspberry Vanilla Cupcakes

Amount Per Serving

Calories 0

% Daily Value*

Monounsaturated Fat 0g

Potassium 0mg0%

Calcium 0mg0%

Vitamin C 0mg0%

Vitamin A 0IU0%

Iron 0mg0%

* Percent Daily Values are based on a 2000 calorie diet.