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.
Another year older just means break out the extra sparkly sprinkles, right?
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.
Cheryl Barker says
Aw, sorry I missed your birthday! Hope it was a happy one. At least it looks like it was a yummy one! Now I want a cupcake 🙂
amy @ fearless homemaker says
happy belated birthday, my friend! i can tell you that from 25 to 30 goes really quickly, too – i just turned 30 a couple months ago so i’m a few years ahead of you. =) so glad you had a great birthday. and these cupcakes look AMAZING!
Thank you, Amy! And I know.. I already feel the time flying by – whoosh!
Jen @ Savory Simple says
New fan of your lovely blog here! The cupcakes look wonderful. And I have to say, when I turned 25 I was feeling the same way. BUT my 30s have been so much better than my 20s ever were. So just remember you have a lot of exciting times ahead 🙂
I’m looking forward to every year to come 😉
Averie @ Averie Cooks says
A pound of butter almost and 4 eggs and raspberries – YES!!! Destined to be AMAZING! Gorgeous job on these!
Thank you, Averie! I got a little out of hand with the butter, but it was a good thing 😉
megan @ whatmegansmaking says
Happy Birthday! I love these cupcakes – raspberry frosting is one of my favorite kinds and they’re so cute!
Em (Wine and Butter) says
Rasberry buttercream frosting sounds all kinds of amazing!!! AND I put avocado in my smoothie the other day -with cocoa and maple syrup and things – just like a chocolate milkshake (well, SIMILAR to a chocolate milkshake…) and sooo good!!
Gorgeous, Ashley! And happy (late) birthday. These are perfect for celebrating!