These raspberry vanilla cupcakes are so easy to make - and so delicious!

This is one of my favorite cupcake recipes, not only because they're delicious, but because I use all natural ingredients to create a pale pink confection perfect for a baby shower or engagement party, a Mother's Day brunch or a little girl's birthday party. 

 And the best part? No food coloring needed. The frosting gets its pink color from raspberry jam!

Raspberry Vanilla Cupcakes with Buttercream Frosting

1 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Juice from 1/2 lemon
1/2 cup milk
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup white granulated sugar
1 large egg, plus 2 egg whites
1/2 tsp vanilla extract
1/2 cup seedless raspberry jam

For the Frosting

3/4 cup salted butter (1 1/2 sticks), at room temperature
2 1/2 cups powdered sugar
1 Tbsp seedless raspberry jam
1 Tbsp heavy cream
1/2 tsp vanilla bean paste (trust me, you need this! So much better than extract)
Nonpareils for decoration, optional
Fancy cupcake papers, optional (I buy mine here)
Pastry bag (I love the cloth ones!)

Preheat oven to 350 degrees.

Line a 12-count cupcake pan with paper cups.

Whisk flour, baking powder, baking soda and salt in a small bowl and set aside. Stir the lemon juice into the milk and set aside.

In the bowl of your KitchenAid stand mixer, whip the butter and sugar until fluffy and pale yellow. Gradually mix in the egg and vanilla.

Add the curdled milk and flour mixture, alternating until both are incorporated into the batter. Scrape down the sides of the mixing bowl. 

Divide half the batter between the cups. Set a dollop of raspberry jam on top of the batter, then finish with the remaining batter.

Bake for 18-20 minutes, or until tops are light golden and a toothpick inserted into the center comes out clean.

Remove from the oven, let cool for several minutes, then remove to a wire rack to cool completely. 

To make the frosting, whip the butter until fluffy and pale yellow. Slowly add the powdered sugar, jam, cream and vanilla extract and continue to mix until fluffy, about 5 minutes.

Pipe onto the cooled cupcakes and decorate with nonpareils and fancy cupcake papers, if desired.

©2015 by Fresh Eggs Daily, Inc. and update in 2024 for Coop to Kitchen. All rights reserved.