Vanilla Cupcakes with Raspberry Cream Cheese Frosting.

24 cupcakes

Ingredients:
1 1/2 stick (12 tbsp) unsalted butter
1 3/4 cup sugar (I used 1 1/2 cup sugar)
2 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups flour
1 1/4 cup milk

Directions:
1. Preheat over to 350 degrees (Amy uses 375, but I think that's too high).
2. In a bowl, whisk flour, baking powder, salt together
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs, one at a time making sure it's well incorporated
5. Beat in vanilla
6. Add flour mixture in 3 batches, alternating with milk. Do not overbeat.
7. Divide batter evenly. Bake for 16 to 20 minutes and toothpick inserted into center comes out with a few moist crumbs attached.
9. Cool on wire rack for 5-10 minutes then transfer cupcakes to cool completely

Raspberry Cream Cheese Frosting

1 stick butter, room temperature
1 block (8oz) cream cheese, room temperature
1 1/3 cup powdered sugar
1/4 cup raspberry jam

Beat butter on medium-low speed until smooth and creamy
Add cream cheese and beat on medium-low speed until smooth and creamy (30 seconds-1 minute)
Sift powdered sugar over creamed mixture and beat on medium low until the sugar is all incorporated
Add jam and continue beating.
Make sure you don't overbeat or else the frosting will become soupy.

The frosting looks yummylicious! :)

Signing off,

Chris!