Raspberry Cupcakes
Ingredients:
For the Cupcakes:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk
1/2 cup raspberries (fresh or frozen)
For the Raspberry Filling:
1 cup raspberries
1/4 cup granulated sugar
2 teaspoons cornstarch
For the Russian Buttercream:
1 cup unsalted butter, at room temperature
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
Directions:
Preparing Your Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix Dry Ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
Cream Butter and Sugar: Beat the butter and sugar until light and fluffy in a large bowl. Add eggs one at a time, then stir in the vanilla extract.
Combine Dry and Wet Ingredients: Alternately mix in the dry ingredients with the sour cream and milk, starting and ending with the dry. Fold in the raspberries gently.
Bake: Fill the cupcake liners 2/3 full and bake for 20-25 minutes. Let them cool afterwards.
Creating the Raspberry Filling: Cook the raspberries, sugar, and cornstarch over medium heat until thickened. Cool before using to fill the cupcakes.
Whipping Up the Russian Buttercream: Beat the butter until creamy. Gradually add the sweetened condensed milk and vanilla, beating until smooth.
Assemble: Core the cooled cupcakes and fill with raspberry filling. Frost with the Russian buttercream.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes | Servings: 12 | Kcal: 350 kcal
Just whipped up these heavenly Raspberry Cupcakes with a luscious Russian Buttercream! 
Perfect for any sweet occasion!
