Rasberry Vanilla Cupcakes

Rasberry Vanilla Cupcakes
Makes 15-16 cupcakes
Perfect Vanilla Cupcake
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 treaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegtablen canola or extra light olive oil
1/2 cup buttermilk
( or 1/2 cup milk puls 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set asid for 5 minutes before using)

Preheat oven to 350 degrees F
In a meduim bowl, add cake flour, baking powder, baking soda, and salt. Stir together with a whisk, and set aside
In the boul of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and contunue to beat on medium speed for about 30 seconds. Add vanila and oil, beat
Reduce mixer speed to low and slowly add abouyt half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
The batter with be think. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
Bake cupcakes in pre-heated oven for 12-14 minutes.
Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cool on a wire rack.

Raspberry Buttercream
3/4 cup (1 1/2 sticks) butter
8 oz (1 block) cream cheese
4 cups powdered sugar
1 teaspoon pure vanilla extract
3 Tablespoons fresh raspberry puree (about 1/2 cup fresh raspberries0

In the bowl of a large electric mixer, beat the butter until smooth.
Add the cream cheese, and beat further until the butter and cream cheese are fully incorporated and smooth.
With the mixer on low, add the powdered sugar, one cup at a time.
Add vanilla
With the mixer still on low, add the rasperry puree, One tablespoon at a timej.
Continue beating, increasing speed to medium for about 30 seconds.
If needed to help firm up, put finished frosting in fridge for about an hour. or add an additional cup of powdered sugar.

The Dessert Girls 🙂


Red Velvet Cupcake with Buttercream Frosting

1 1/4 cup flour
3/4 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 T cocoa powder
3/4 cup vegetable oil
1/2 cup buttermilk
1 egg
1 T red food coloring
1/2 tsp. white vinegar
1 tsp. vanilla

Sift together flour, sugar, baking soda, salt, and cocoa powder.
In a separate bowl, whisk together oil, buttermilk, egg, food coloring, vinegar, and vanilla
While mixing at medium speed, gradually add dry mixture to wet mixture until just combined.
Fill cupcake liners and bake at 350 for 25 minutes, or until an inserted toothpick comes out clean

1 stick room temperature butter
2 1/2 cups confectioner’s sugar
1/4 cup milk
1/2 tsp. vanilla
a dash of almond extract

Beat butter until smooth and creamy.
Add sugar, milk, vanilla, and almond extract and beat until spreadable consistency.
Add additional sugar if needed.

The Dessert Girls 🙂

Pink Lemonade Cupcakes W/ Pink Lemonade Frosting


Makes 24 cupcakes

1) 1 box white cake mix
2) 3/4 cup frozen pink lemonade concentrate
3) 1/2 cup water
4) 1/3 cup vegetable oil
5) 4 egg whites
6) Pink food coloring (optional, the concentrate makes the batter slightly pink so we added a little pink food coloring.)

1) Preheat ovens oven to 350 degrees and line 24 muffin tins with liners.
2) Combine all the ingredients in an electric mixer and begin by mixing low for 30 seconds, then increase the speed to medium for another minute.
3) Divide the batter evenly, filling the liners about 2/3 full.
4) Bake cupcakes for about 25 minutes, or until cake tester comes out clean.
5) Allow cupcakes to cool before frosting.

1) 3 cups confectioners sugar
2) 1 stick in salted butter (room temperature)
3) 2 tbs. frozen pink lemonade concentrate
4) Pinch of salt
5) Pink food coloring

1)Combine all ingredients in an electric mixer and mix on low until combined.
2) Increase speed to medium-high an beat until frosting is light and to your desired consistency.
3) Frost!
( For an extra touch add a lemon drop to the top, they can be found in various places but we usually get ours from Atwoods. )

The Dessert Girls 🙂

Red Velvet Cupcakes with Cream Cheese Frosting

This recipe was from http://www.foodnetwork.com. This was Paula Deen’s recipe as shown on her show.

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract


1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.Garnish with chopped pecans and a fresh raspberry or strawberry. Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

The Dessert Girls 🙂