It was a beautiful day of love and celebration, but 25 totally feels major in the adult department. I mean, I’m mid-twenties! Is it too cliche to say time is flying by? It really seems that way.
The answer is yes.
Just like these cupcakes, my birthday was sheer perfection. I thanked the lord for 25 blessed, beautiful years on this earth. I was showered with love and generosity from the wonderful people that fill my life. I ate cupcakes in bed and felt no guilt. There was major dancing involved… singing, too. Karaoke bars are a dangerous, glorious thing.
I threw these pretty little pink cupcakes together on a whim yesterday, and they turned out to be stunners! Perfect vanilla interiors are topped with a decadent raspberry butter cream; the raspberries naturally color the frosting and sparkly pink sprinkles made them fancy and fun.
Let’s celebrate life, and eat cupcakes while doing it!
Vanilla Cupcakes with Raspberry Butter Cream Frosting
For the cake:
14 ounces of butter (1 and 3/4 sticks), at room temperature
1 cup of sugar
2 1/4 cups cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon vanilla extract
Preheat oven to 350 degrees (F). Line cupcake pan with liners or cover with non-stick spray.
Cream butter, vanilla, and sugar together until fluffy, then add eggs one at a time. In a separate bowl mix together your dry ingredients. Add the flour mixture to the butter mixture a little at a time, alternating with the milk as you go, mixing until just combined. Scoop batter into prepared cupcake pan and bake for 16-20 minutes. Let cool before frosting.
Raspberry Butter Cream Frosting
12 ounces (1 and 1/2 sticks) butter, softened
8 cups powdered sugar (you might not use all of it, I used about 6 1/2)
2 teaspoons vanilla extract
1/2 cup evaporated milk or whole milk
1/2 cup frozen raspberries, heated till completely liquified (about 1 minute in the microwave) then re-cooled before adding to mix
In a stand mixer or large bowl cream the butter and vanilla together. Add the sugar a few cups at a time, pouring in the milk a little at a time to help the sugar mix in faster. Stir in the raspberries and mix well. Refrigerate for 30 minutes before icing cupcakes.