Eggless Vanilla Cupcakes with Raspberry Butter Cream Frosting ~ Day 42

Celebrate Valentines day with this soft, fluffy and delicious cupcakes.  

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Preparation time: 20 minutes

Cook time: 20 minutes

Yields: 12 cupcakes

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Recipe adopted and modified from: Sally's baking addiction

Ingredients:

• All-purpose flour - 1 and 2/3 cup
• Baking powder - 2 tsp
• Baking soda - 1 tsp
• Salt - 1/2 tsp
• Granulated sugar - 1 cup
• Unsalted butter - 1/2 cup, melted
• Greek or regular yogurt - 1/2 cup
• Milk - 3/4 cup
• Vanilla extract - 2 tsp

For the frosting:

• Confectioners sugar / icing sugar - 3 to 4 cups
• Unsalted butter - 3/4 cup, at room temperature
• Raspberry preserve - 1/2 cup
• Heavy cream - 2 tbsp
• Vanilla extract - 1 tsp
• Salt - 1/4 tsp

Method:

1. Preheat oven to 350 degrees F.  Line a muffin tray with 12 cupcake liners.
2. Whisk together the flour,baking powder, baking soda salt.  Set aside.
3. In a large mixing bowl, whisk sugar and butter. Add the yogurt, milk and vanilla.  Whisk well to combine.
4. Add the flour slowly and mix well without any lumps.
5. Using a ice cream scoop, divide the batter into the cupcake liners. Back for 20 minutes or until the toothpick inserted in the center of the cupcake comes out clean.  Allow to cool completely before frosting.

To make frosting:

1. Beat the butter until soft and creamy, about 2 minutes.
2. Add the icing sugar, heavy cream, vanilla and salt.  Beat on high speed until thick.
3. Add the raspberry preserve and beat until thick and creamy. Add more sugar if needed.
4. Frost the cooled cupcake.  
5. Enjoy!