Raspberry Cupcakes

Step 1

Preheat oven to 350 °F and line a 12 cavity cupcake baking pan with cupcake liners or parchment paper.

Step 2

In a separate, small, bowl toss together the fresh raspberries and 1 tablespoon of all- purpose flour.

Step 3

In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 4

Using a hand mixer or stand mixer, cream together the unsalted butter and granulated sugar on medium speed until pale in color, light, and fluffy (about 3 to 5 minutes).

Step 5

Add egg and vanilla extract, beat on medium speed until incorporated (about 1 minute).

Step 6

On low speed, alternate adding the dry ingredients and the the buttermilk. Between each addition scrape down the bowl. Like this: dry ingredients, buttermilk, dry ingredients, buttermilk, dry ingredients, STOP and move onto next step.

Step 7

Add the flour coated raspberries to the vanilla cupcake batter. Carefully fold with a silicone spatula and by hand until distributed.

Step 8

Divide the batter equally into the 12 cupcake cavities, filling them no more than 2/3 of the way full.

Step 9

Bake for 23 to 25 minutes or until a toothpick test comes out clean. The cupcakes should also spring back to the touch.

Step 10

Let the cupcakes cool for 10 minutes before removing them from the pan and allowing them to cool on a wire rack completely.

Step 11

On medium-high speed beat together room temperature unsalted butter and salt for 2 to 3 minutes. It should be pale in color, light, and fluffy.

Step 12

On low speed, alternate adding the powdered sugar and the heavy whipping cream. Between each addition scrape down the bowl. Like This: powdered sugar, heavy whipping cream, powdered sugar, heavy whipping cream, powdered sugar, stop and move onto next step.

Step 13

Add the freeze dried raspberry powder to the buttercream. Fold with a silicone spatula until evenly distributed and smooth.

Step 14

Set aside OR prepare a piping bag with the piping tip of your choice, fill it with the buttercream, and tie it off with a rubber band.

Step 15

Frost the cupcakes with Raspberry Buttercream, as desired.

Step 16

Garnish with a fresh raspberry and continue until all 12 cupcakes are decorated.