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
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.
